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Great luck with a stuffed pork tenderloin tonight....sort of made my own recipe based on others I'd seen online. Stuffed with cream cheese, parsley, basil, and chopped Fuji apples, then rubbed with EVOO, salt, pepper, brown sugar, and paprika. Seared and then grilled at ~425 until IT of 145. While it was going I made an apple chutney with bacon, fresh apples, red onion, lemon juice, apple cider vinegar, and honey. Browned that up and served it over the tenderloin with wild rice and fresh cherries. Family was very much in favor.
Have to say that of all the great things my egg has produced, the pork tenderloins rank right up there with the best of the best.