A Pound of Flavor

Which weights more: a pound of lead or a pound of feathers?

In a basic test of logic, the correct answer is, of course, they weigh the same. A pound is a pound the world around, or so they say. That makes logical sense, but how come it does not make as much intuitive sense.

Part of it is that we have an image in our mind of lead as being heavy and feathers as being light. We tend to focus on the words lead and feathers rather than pound and pound. How about actually holding the lead and the feathers. Again, our preconceived views of lead and feathers come in to play.

What is we didn’t know which we were holding? In 2007, a group of researchers from Illinois State University (Go Redbirds!), conducted the following test. They took two boxes of equal dimensions and weight. In the bottom of one, they secured a 1 pound piece of lead. In the other, they placed a 1 pound bag of feathers. The boxes were then sealed. Volunteers were then blindfolded and put their hand out. The boxes were placed in their hand and the participant indicated if the first box was heavier, the second was or they were the same.

74% of the participants picked the lead box as being heavier. The researchers speculated that as the weight of the feathers was equally distributed it was easier to hold whereas the weight of the lead was singularly located and therefore was more difficult to hold.

Hoisin Pork Steak

Photo Apr 14, 5 55 17 PM - Featured Size

You can have the feathers and the lead, I’ll take this pork!

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I doubled this recipe.

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Butterfly the tenderloins.

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Prepare the sauce.

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I ended up cutting the portions into smaller cuts to fit my pan.

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You can see the sauce reduced and caramelized.

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More than a pound of flavor in a pound of pork!

Hoisin Pork Steak

prep 3 minutes ∙ cook 9 minutes ∙ makes 4 servings (serving size: 3 ounces pork and about 1 tablespoon sauce) ∙ difficulty Easy ∙ source Find.myrecipes.com


  • 1 (1-pound) pork tenderloin, trimmed
  • 1/4 teaspoon salt
  • Cooking spray
  • 1/4 cup rice wine vinegar
  • 3 tablespoons honey
  • 1 tablespoon hoisin sauce
  • 1/4 teaspoon crushed red pepper


1. Slice pork tenderloin lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Cut pork crosswise into 4 steaks; sprinkle with salt.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 to 4 minutes on each side or until done. Transfer pork to a plate. Reduce heat to low.

3. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Stir vinegar mixture into pan drippings; cook 1 minute. Return pork to skillet; remove from heat. Let stand 2 to 3 minutes or until thoroughly heated, turning often.


Tags: , , , , , , , , , , , , , ,

Categories: Chinese, Fried, Low Carb, Main Dish 3, Pork2, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

2 Comments on “A Pound of Flavor”

  1. February 12, 2015 at 11:06 am #

    Ohhhh i LOVE recipes. 😄


  2. February 22, 2015 at 1:36 pm #

    Thank you for the blog follow 🙂 And I will totally have to check out your recipes..!!


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