Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.
Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.
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A thin, lean muscle that runs along the central spine of the pig, its name reflects its reputation as being one of the most tender cuts of the animal.
But that’s only if you don’t overcook it.
The cut contains very little fat, so overcooking can happen in the mere seconds it takes to dig your meat thermometer out of the drawer, turning a potentially juicy piece of pork into something dry and tough.
For years I avoided the tenderloin, choosing the fattier options.
But at a friend’s suggestion, I recently gave it another go. After all, pork tenderloin is easy to find and fast to cook, making it extremely weeknight friendly. My goal was to come up with a surefire recipe that helps preserve the moisture of the meat.
One solution is to stuff the meat with something that will keep its moisture and zip up its inherently mild character. A pungent mix of shallots, capers and herbs accomplishes both.
Melissa Clark, New York Times