Reviews for: BERKSHIRE Pork Tenderloin
By: Kate Krenshaw (Aug 20, 2013)
This is so tender, flavorful and a real difference between this and supermarket bands in the same cut. I made the best pork schnitzel I've ever made with this pork. Good trick: cut to 1/4" or a little better, then flatten with side of mallet (not tenderizing ends of mallet) to about 1/8" thickness before breading. My husband does not normally say much more than "this is good" but this time he raved and was still raving the next day! Beware of the only negative: If you live a long way from Minnesota and where it's hot, don't order until winter because they do not use dry ice. Something I hope they'll come to use in the future.