Saturday, March 26, 2011

Whole pork tenderloins, skinned and trimmed for grilling. The trim chunks in the bowl will be used to make kabobs.

Marinating ~ some in sour orange marinade, and some in chimichurri marinade.

Trim chunks for making kabobs ~ teriyaki/pineapple marinade


Big Dude said...

Looks like a pork-a-thon at your place. It's meat day here as well - trimmed up some chicken leg quarters, cut up two pork loins, and put a top round and two chucks into brine for pastrami and the reuben sausage - got my stuffer, the cheese and some kraut, so I should be ready in about 10 days.

Chez said...

sounds good - looking forward to seeing how your reuben sausage turns out