What to make for Christmas

[Morbius]

17. Big fan of pork tenderloin as well.

There's a hitch, though. I've been making pork tenderloin for years in my mother's fashion: butterflied; seasoned with salt, pepper, and garlic powder; coated with crushed saltine cracker crumbs, egg wash, and cracker crumbs again; fried until golden brown in oil with a little bacon fat added; and finished in the oven on a rack over very hot water at 209 degrees for 20 minutes (a gentle steam bath). Tender and delicious; my family loves it. Unfortunately, they like it so much that if I make pork tenderloin any other way, they're unhappy. I've made it with stir fry. I've done the traditional sear in a cast iron skillet, place in foil topped with butter and herbs and bake for 20 minutes at 400 degrees. They were both terrific, I thought, but unless I make it breaded the wife is displeased.

Breaded pork tenderloin is a fair amount of work and time but the bigger issue is that it makes a really big mess!

Still, pork tenderloin is a really good thought. Thanks.

Hmm. I mentioned the stir fry. I might just do that. I use linguini instead of traditional lo mein noodles; its cheaper and more readily available. I have access at my regular market to celery, mushrooms, bean sprouts, pea pods, and green onions. It really is excellent with pork tenderloin. I'll have to see if I can find the time to hit the store by Tuesday.

Thanks everyone for the ideas.