I baked a pork tenderloin from Krogers yesterday. It weighed just over 2 pounds, figured it out to melt in your mouth. Basted in in Coca cola. Ran to an internal of 145. Let it rest and got to 170 internal. It turned out tougher than hell.
I reheated it again today in pan w/foil for hour and a half at 350 in the oven. Guess what still tuff as chit.
Last time I get tenderloin at Kroger. Ive done many of them before and they just fell apart.
Anybody else ever expierence this w/such a small and alleged tender cut of meat?
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