
I read somwhere recently that curry spice(s) was originally used to cover up the tatse of meat of questionable quality.
And I forgot - BBQ! Nothing like smoking a tenderloin over hickory... *licks lips*
Quick BBQ tip - slather a fresh tenderloin with soy sauce; slice garlic and cut slits every inch or so, stuff slits with the garlic slices; marinate overnight in apple juice; and smoke over hickory or applewood for 4-6 hours. Food of the gods...