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Balance Salty Meat with Pasta PDF Print E-mail
Q:  Hi, Dr. BBQ!


Thanks for such an awesome site!  I was looking for a way to salvage two-thirds of a pork tenderloin that my husband bought at Costco. It had a garlic and herb rub on it, but when he ate some later, he remarked that there was an abundance of salt, much more than to his (or our kids') taste.  So, rather than discard the rest of this rather pricey piece of meat, I was wondering if you have any leftover recipe recommendations that will solve the “too much salt” problem.  Thank you for lending your culinary expertise to those of us with considerably less talent!






A:  Hi Diane and thanks for the kind words.


Unfortunately many of those pre-seasoned products have that problem. I do have some ideas for you. You need to mix it with something that needs salt, like pasta, rice or potatoes. I'd go for chopping the meat and sauteeing it in olive oil with some peppers and onions. Then just toss with some pasta cooked without salt or serve it over rice, also cooked without salt.  If you like potatoes better, then make a hash with chopped meat and cubed pre-baked potatoes. Sautee it in olive oil with a chopped onion. The last option is a little more ambitious. Make a scalloped potato dish and mix in the chopped meat like you would add leftover ham.


Hope that helps,




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