﻿<?xml version="1.0" encoding="utf-8"?><rss version="2.0"><channel><title>DEEP FRIED PORK LOIN, WITH A TWIST,PICS</title><link>http://www.roadfood.com/Forums/</link><description /><copyright>(c) Roadfood.com Discussion Board</copyright><ttl>30</ttl><item><title>Re:DEEP FRIED PORK TENDERLOIN, WITH A TWIST,PICS (mar52)</title><description>  Kassler Ripshin! &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=617716</link><pubDate>Fri, 15 Oct 2010 12:38:05 GMT</pubDate></item><item><title>Re:DEEP FRIED PORK TENDERLOIN, WITH A TWIST,PICS (chewingthefat)</title><description>  I was wondering who tapped on my shoulders, scared me, no one there!  &lt;br&gt; Sir Thomas of Emmitsburg &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=617705</link><pubDate>Fri, 15 Oct 2010 11:49:48 GMT</pubDate></item><item><title>Re:DEEP FRIED PORK TENDERLOIN, WITH A TWIST,PICS (the ancient mariner)</title><description>  CTF-------------put those pictures into public domain and hire someone to enforce mob control.&amp;nbsp; Good Stuff.&amp;nbsp; I dub thee Sir Thomas of Emmitsburg.&amp;nbsp; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=617678</link><pubDate>Fri, 15 Oct 2010 09:12:33 GMT</pubDate></item><item><title>Re:DEEP FRIED PORK TENDERLOIN, WITH A TWIST,PICS (DougS)</title><description>  Looks great, but I would have to dress them in some manner. I am thinking a buttered roll with a helping of fried sauerkraut or fried onions. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=617625</link><pubDate>Thu, 14 Oct 2010 21:45:12 GMT</pubDate></item><item><title>Re:DEEP FRIED PORK TENDERLOIN, WITH A TWIST,PICS (chewingthefat)</title><description>  &lt;blockquote class="quote"&gt;&lt;i&gt;Michael Hoffman&lt;/i&gt;&lt;br&gt;  &lt;br&gt;  &lt;br&gt; Stop. Let me have them before you do whatever that is to make a fried something.  &lt;br&gt; &lt;/blockquote&gt;  &lt;br&gt;  &lt;br&gt; Michael, we don't close on Sunday, leave now!&lt;img src="http://www.roadfood.com/Forums/upfiles/smiley/wink.gif" alt="" /&gt; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=615460</link><pubDate>Sat, 02 Oct 2010 18:13:15 GMT</pubDate></item><item><title>Re:DEEP FRIED PORK TENDERLOIN, WITH A TWIST,PICS (chewingthefat)</title><description>  &lt;blockquote class="quote"&gt;&lt;i&gt;MiamiDon&lt;/i&gt;&lt;br&gt;  &lt;br&gt;  &lt;br&gt; That looks awfully big for a pork tenderloin.&amp;nbsp; The ones that I can get are less than 2" in diameter.  &lt;br&gt; &lt;/blockquote&gt;  &lt;br&gt;  &lt;br&gt; You are absolutely right Don, It Is a Loin Not a Tenderloin, I was out to lunch, so to speak, when I typed Tenderloin, no deception meant.That said, they are almost as tender and juicy, actually they are as juicy, as they have a little fat. &lt;br&gt;  I edited the thread title....because of my blunder, I am sure&amp;nbsp;my Redskins will now lose tomorrow! &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=615458</link><pubDate>Sat, 02 Oct 2010 18:06:06 GMT</pubDate></item><item><title>Re:DEEP FRIED PORK TENDERLOIN, WITH A TWIST,PICS (MellowRoast)</title><description>  This is pure torture.&amp;nbsp; (And they make a big deal&amp;nbsp;over waterboarding.) &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=615445</link><pubDate>Sat, 02 Oct 2010 16:04:04 GMT</pubDate></item><item><title>Re:DEEP FRIED PORK TENDERLOIN, WITH A TWIST,PICS (MiamiDon)</title><description>  That looks awfully big for a pork tenderloin.&amp;nbsp; The ones that I can get are less than 2" in diameter. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=615438</link><pubDate>Sat, 02 Oct 2010 15:17:13 GMT</pubDate></item><item><title>Re:DEEP FRIED PORK TENDERLOIN, WITH A TWIST,PICS (BillyB)</title><description>  The loin looks real juicy after it's smoked, looks like it will work.....Thats a pork loin..................Nice job .............bill &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=615436</link><pubDate>Sat, 02 Oct 2010 15:12:12 GMT</pubDate></item><item><title>Re:DEEP FRIED PORK TENDERLOIN, WITH A TWIST,PICS (Michael Hoffman)</title><description>  Stop. Let me have them before you do whatever that is to make a fried something. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=615433</link><pubDate>Sat, 02 Oct 2010 15:08:02 GMT</pubDate></item><item><title>DEEP FRIED PORK LOIN, WITH A TWIST,PICS (chewingthefat)</title><description>  The twist is I smoke the tenderloin to 135 degrees, foil it, and slice as either bonelrss pork chops, or in this case eggwash seasoned flour, a nice dredging. deep fry, Voila!! I put nothing on them, they don't need a thing. IMHO  &lt;br&gt; &lt;img src="http://i857.photobucket.com/albums/ab138/Tom_Caulfield/DSC05737.jpg"&gt;  &lt;br&gt; &lt;img src="http://i857.photobucket.com/albums/ab138/Tom_Caulfield/DSC05742.jpg"&gt;  &lt;br&gt; &amp;nbsp; &lt;img src="http://i857.photobucket.com/albums/ab138/Tom_Caulfield/DSC05741.jpg"&gt; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=615432</link><pubDate>Sat, 02 Oct 2010 14:56:09 GMT</pubDate></item></channel></rss>