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Subject:
Re: Pork Tenderloin with Cilantro-Lime Pesto
From:
Richard Geller <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Wed, 28 Mar 2001 15:51:23 -0500
Content-Type:
text/plain
Parts/Attachments:
text/plain (10 lines) 
Trish wrote:
<snip>
> Directions
> Cut tenderloin lengthwise almost in half. Lay out flat. Chill. <snip>
> Chill for several hours.

This looks like a great recipe...but why do you chill the pork?

--Richard

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