【A High-End Dinner Just by Slicing】Saving the Table and Stomach of an Overwhelmed Working Mom. An Honest Review of Rakuten's "Yonekyu Roast Pork Tenderloin"

Every day, I work full-time from morning until night. I navigate the evening traffic in Fukuoka, keep glancing at the clock while picking up my children from daycare and after-school care, and then, without a moment to catch my breath, I start cooking dinner after getting home...

I somehow manage to survive the turbulent weekday schedule, and while I think, "I want to make a slightly luxurious side dish today" or "I need to prepare a feast my husband will love for Father's Day next month," the reality is cruel.

For busy working moms in their 40s like us, preparing a feast for special events or weekends is a "battle against the limits of our energy and physical strength."

It is absolutely impossible to roast a block of meat in the oven for dozens of minutes! On the other hand, if I just rely on fried foods from the supermarket deli section, there is the serious problem that [sadly, the oil is too heavy for a 40-year-old's stomach, and I am hit with intense heartburn after eating].

Is there no magical meat that I can serve just by slicing without using fire, that feels special, and is also gentle on a 40-year-old's stomach!?

With that obsession, I searched Rakuten and found a product called "Roast Pork Tenderloin (approx. 360g)" from the famous manufacturer Yonekyu, and I decided to go for it and clicked buy.

However, right up until I pressed the order button, I was actually quite skeptical.

"Roast beef is common, but isn't roast pork dry and tough?"
"Since it's a block of pork, isn't it fatty and going to give me heartburn in the end..."

"If it's tough and greasy, the dinner I worked so hard on will feel like a funeral..." I waited for its arrival with the critical eye of a housewife.

・Just thaw and slice! A "no-fire appetizer" that saves overwhelmed working moms
The weekend it arrived, I tried preparing it immediately, and I was first moved by how easy it was.

The "cooking hassle" I was most worried about was completely unfounded! You just thaw it in the refrigerator and [simply slice it with a knife and arrange it on a plate].

I didn't use a frying pan or an oven at all.

The cross-section was a beautiful light pink that you wouldn't think was pork! Even though I "just sliced it and put it on a plate," the table was instantly enveloped in an overwhelming gorgeousness, like an appetizer at a high-end French restaurant.

・A 40-year-old's stomach will cry with joy! The ultimate tenderness and healthiness of "pork tenderloin"
And when I actually took a bite, I wanted to get down on my knees and apologize to myself for doubting it.

There wasn't even a millimeter of dryness! It was unbelievably "moist and tender," so much so that it could be cut easily with chopsticks.

What moved me the most was that this isn't pork belly or loin, but [because it uses rare "tenderloin (lean meat)" that can only be taken in small amounts from one animal, it is surprisingly light and doesn't weigh down even a tired 40-year-old's stomach at all]!

It is extremely low in fat and healthy, yet packed with the rich flavor of pork. If you eat it with a little yuzu kosho or mustard, you can eat as much of it as you want.

・Great joy for the family! An absolute ace for next month's "Father's Day" or as a snack
Since I started incorporating this, the stress of "feast days" in our home has completely disappeared.

The children were overjoyed, saying, "The meat is so tender! It goes well with rice!" and gobbled it up, and my husband also highly praised it, saying, "This is the best snack that makes beer and wine go down infinitely..."

The volume of about 360g is also the perfect size for sharing with the family.

I am convinced that this is the ultimate practical gift, not only as a treat for yourself or a side dish for rice, but also as a perfect present or dinner item for the upcoming Father's Day next month.

However, I must loudly share the "biggest realistic caution (trial)" that you absolutely need to know here!

That is, "Slice it thinly while it is in a 'semi-thawed' state before it completely thaws out!"

Because the tenderloin is extremely soft, if you let it thaw until it is completely limp, the meat will get crushed and become difficult to cut when using a knife.

Cutting it while it is "semi-thawed," with a bit of a core still remaining in the center, is the golden rule for finishing it into a beautiful, restaurant-quality roast pork.

I genuinely recommend this to moms who are exhausted from making dinner every day, or to those who "want to serve a luxurious dish without using fire" or "want to please their husbands and families with healthy meat that won't cause heartburn."

It brilliantly shattered my cynical prejudice that "pork blocks are tough and greasy."

It is the absolute ace in my freezer that saves me from the despair of preparing a feast!