1 tablespoon of flax freshly ground and set for a few minutes in 3 T water or soy milk will substitute for 1 egg in most any cookie, cake, muffin recipe.
Last week I made the NY Times's delayed-and-salted cookie recipe using flax instead of eggs (and Smart Balance for butter) - turned out lovely.
Brining loin does wonders for flavor and texture. I made one last week - brined for a few days, rubbed with a grapefruit zest and garlic rub, sage and thyme mix. A guest described as flavorful pork sushi.
Wow, I didn't know about the egg substition, so thanks buffy and Elissa! Did you notice any textural change from the flaxseed?
And um...I use pre-ground Bob's Mill flaxseed. :P Not skilled enough to grind my own, so sadly enough some of those nutritionals are going down the drain. Oh well.
Pork tenderloin is indeed wonderful, for all the reasons you state. I recently used it to make pork medallions with a tarragon mustard sauce. Seeing this delicious sounding recipe, I think I'll have to try it next. Of course, when I see Belgian endive and walnuts together, I immediately want to crumble up some blue cheese with it too!
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