I shop the manager’s specials bin at the meat counter.
For years I avoided this space thinking the meat was bad…but then, my favourite independent butcher told me it had some of the best value-to-flavour cuts of meat. “The beef in particular ages in those sealed plastic vacu-paks so it’s truly ‘wet aged,’” he explained, “and that is something you pay extra for sometimes.”
That week I purchased my first 30 percent off package of meat with an expiration date of today…and it was super. I avoid chicken, and stick with the pork and beef cuts that are in the original meat-packing-house sealed packaging…and it’s been a big budget booster.
Yesterday, I was at the store shopping for something on the list. By habit, I swung by the Manager’s Special Bin in the meat department and found a 16-ounce pork tenderloin that was two days away from the expiration date…with a big ‘ol 30 percent off sticker on it. For $4, I had a pound cut of flavourful and tender meat.
I used the recipe below to create a simple and flavourful Asian-inspired feast. Of course, you can serve the tenderloin as-is or, as we did – use a prepared sauce with a bit of sweet to it, to help serve as a foil to the spice mix. I’d enjoy hearing from you about your interpretation of this recipe.
Welcome to the Cookout!