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Jane Bosley's avatar

Hi Mike - Some success with this Thing-in-a-thing! Many years ago (and occasionally since) I've enjoyed a unique combo, Made-to-Order by Bruno's Meats (Toronto), that I have served for Easter dinner... Boneless leg of lamb (Ontario preferred) - and where the bone 'was', a pork tenderloin is placed with the whole thing then tied with string and roasted. The flavours are mild but lovely. It serves a crowd! I enjoy reading your newsletters - Thanks. My Best, Jane Bosley

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Mike Takasaki's avatar

You may have cracked the thing-in-a-thing code! I think it's possible, as you say, that because the flavours are mild, especially pork tenderloin, that it doesn't set up as much of a clash between them. If the pork were replaced by something like a venison backstrap there would be too much competition with the lamb, but the pork becomes more of a supporting player, even though it is very much a "thing"!

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