Pork Loin Recipe Book – Perfect for Us!, January 14, 2013

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J. Good “swing dancer” (Denver, CO) –

  

“Quick and Easy: Pork Tenderloin Recipes” will be a great resource for my family. We like pork tenderloin, but have been looking for new and interesting flavors to try! I found this book for free, today (1/14/2013) and was pretty excited to find a book with 90 recipes for pork tenderloin. There are the usual Parmesan-crusted type of recipes, but also new ideas like “Tea Braised Pork Tenderloin with Cherry Jelly”. This book seems to be a collection of recipes gathered from multiple sources, considering the differences in spelling or use of the word “marinade”. I find this quirky, so I don’t mind. For those of you interested in pictures of the food, I haven’t found any…just simple text featuring the name of the recipe, the ingredients and then the cooking directions. Again, this is fine for me, since I prefer the cleaner layout of the recipes and I don’t need to follow a picture to make something tasty. I already know what roasted meat and veggies look like!
I can heartily recommend this recipe book for people who are comfortable cooking food without pictures and don’t mind when “pork” is spelled “pofk”!

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]]> https://recipesblog.org/pork-belly-recipes-how-to-cook-pork-belly-like-a-pro/#comment-4150 Sun, 02 Feb 2014 16:01:52 +0000 https://recipesblog.org/pork-belly-recipes-how-to-cook-pork-belly-like-a-pro/#comment-4150

Caveat emptor (I Gigglesnorted My Way Through This Book), January 17, 2013

I usually try to at least be polite and tactful when leaving bad reviews but this time, I can’t do it. To beat around the bush here would be unfair to anyone actually paying money for this. I thank God I got it when it was free.

As the previous reviewer said, this book was, first of all, obviously gleaned off of the web. That in itself isn’t ethical (please don’t bother with the “you can’t copyright a recipe” spiel. I know this. But there are legalities and there are ethics; two different things.) and in at least one case, the “author” didn’t even bother to change the original name of the recipe, leaving recipes that had previous authors names at the top of them.

Worse than all of that though was the book in general. If you’re going to swipe stuff off of the web, at least edit it and also actually TRY the recipes. Don’t just copy and paste 100 or so recipes (that right there was a tip-off. In the vast majority of the self published Kindle cookbooks, if there are a ton of recipes and it is an unknown author, it is almost guaranteed to be copied and pasted recipes with little work involved on the part of the “author”. ) without checking grammar, punctuation and golly gee, how about this little thing called actual cooking. Out of a book with about 100 recipes, I would say that there were maybe 7 usable ones. I was lying in bed reading this and laughed out loud at some of the recipe errors (as well as grammatical ones) often enough to wake up my husband.

Examples- One recipe called for slicing pork tenderloin 1/2 an inch thick, pounding it down to 1/4 inch thick and then… this is the fun part, cooking these cutlets in hot oil (no temp given… just “hot”) for five minutes on each side. TEN minutes of cooking time for 1/4 inch thick pork tenderloin? Save money. Eat an old shoe sole. There were a plethora of recipes like that one, where quick cooking pork tenderloin was cooked for so long that one would end up with a hockey puck. For an inexperienced cook, this would lead to a major waste of money as well as a kick in their cooking self confidence. I particularly giggled over the one for “Creamy Pork Tenderloin” where the pork was again sliced thin, then cooked for 5 minutes on each side (seemed to be a theme) THEN put into a sauce of sorts and baked at 3560 (no, not my typo… that’s how it was written and yes, I realize she probably meant 350 but even then…ick) degrees for 45 minutes. Again, cooked to probably rock hard doneness in a pan then added another 45 minutes of cooking to an expensive already tender if done right cut of meat.

Then there was the other extreme. These were recipes where the pork tenderloin was shoved in the oven for such a short amount of time that you would be courting illness eating it. Now I am a firm proponent of not overcooking pork. I am fine with it having a touch of pink and that is now considered the standard way to cook it. But one recipe specifically called for it to be cooked to a “medium rare” doneness. O….k…. call me finicky but I don’t want my pork to oink when I cut it.

Ahhh, but that’s not all. Truthfully, the more I write (I’m skimming the book as I type)the more I am thinking that even worse than just copying and pasting, the “author” went into some recipes and changed random things to make it seem as if the recipes were hers. Take for instance the extreme usage of bbq sauce. It seems to be shoved willy nilly into recipes with no rhyme or reason, such as the one where it is mixed with 2/3 of a cup of expensive tasty dark sesame oil. I practically cried thinking of that poor yummy oil being mixed with bottled bbq sauce, especially in such a large amount. THEN (oh no, I’m not done yet) there are amounts of meat. One recipe calls for EIGHT pounds of tenderloin… another for SIX. WHAT!? How many people are we feeding here? Especially considering the rest of the ingredients don’t match up with the amount of meat. Or how about the recipe that calls for marinating the meat in 1 cup of soy sauce for up to THREE days? Can we say “I think I will just go roast a salt lick for dinner tonight”? Or maybe the one where sauerkraut and pork tenderloin (nothing else other than a whopping 1/4 cup of caraway seed and some garlic) are tossed into a crock pot for nine hours? Again… just eat your shoe. She seems to have deleted the one that called for THREE cups of honey and a cup of soy sauce as a marinade. Mores the pity. That one was a real laugh fest.

I could keep going here but I think I’ve given enough examples. I would say I’m sorry for such a harsh review but I’d be lying. The ability to self publish these days does NOT mean that everyone with a hankering to be an author SHOULD do it. This book is a farce. Beyond that, it is something that a new cook could buy and end up wasting a lot of money by using the recipes in here.

Bottom line? DO NOT buy this. It’s a ridiculous excuse for someone to say…

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]]> https://recipesblog.org/pork-belly-recipes-how-to-cook-pork-belly-like-a-pro/#comment-4149 Sun, 02 Feb 2014 15:30:32 +0000 https://recipesblog.org/pork-belly-recipes-how-to-cook-pork-belly-like-a-pro/#comment-4149

God’s Food, April 1, 2013

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]]> https://recipesblog.org/pork-belly-recipes-how-to-cook-pork-belly-like-a-pro/#comment-4148 Sun, 02 Feb 2014 14:47:52 +0000 https://recipesblog.org/pork-belly-recipes-how-to-cook-pork-belly-like-a-pro/#comment-4148

For basic recipes, this book is for you, August 5, 2013

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Nicole (Fairfax, VA, United States) –

  

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]]> https://recipesblog.org/pork-belly-recipes-how-to-cook-pork-belly-like-a-pro/#comment-4147 Sun, 02 Feb 2014 13:48:48 +0000 https://recipesblog.org/pork-belly-recipes-how-to-cook-pork-belly-like-a-pro/#comment-4147

Pork Belly Recipes, September 9, 2013

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