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Pork Tenderloin - Roasted Corn

Stuffed a couple of pork tenderloins for dinner.  Stuffing included:  1 apple chopped fine, 1 vidalia onion chopped fine, 1 jumbo garlic clove minced (or 3 small cloves), 3 TBSP of chopped parsley, 1 package of cream cheese softened.  Pureed the mix, butterflied then pounded out the tenderloins; put the mix in, rolled and tied off with butcher string.  

Roasted fresh corn (11 ears total).  Foodsaver 6 or so for the deep freeze.  The others the Queen turned into cream corn (winner!).  Also roasted some fresh yellow beets, fresh green beans and shitake mushrooms.  

Dinner was big success, but lesson learned for us is the cream cheese was too much - kinda gooey.  Next time I think I'll leave the cream cheese out altogether or replace it with some smoked cheese.  

Best practice was the butterfly of the tenderloin and pounding out for stuffing.  Worked great and cut down cooking time (25 minutes at 400F, pulled and foiled once internal temperature was 145, let it rest for 10 minutes prior to serving, it was perfect).


Comments

  • Little StevenLittle Steven Posts: 27,973
    Very nice. Thanks for reminding me about the corn I put on about three hours ago too.

    Steve 

    Caledon, ON

     

  • milesbrown4milesbrown4 Posts: 314

    Very nice. Thanks for reminding me about the corn I put on about three hours ago too.
    Yeah that might need checkin...glad I could help
  • Little StevenLittle Steven Posts: 27,973
    Hey, I made la Bomba and garlic shrimp and sorta forgot. It looks like that Indian blue corn

    Steve 

    Caledon, ON

     

  • milesbrown4milesbrown4 Posts: 314
    Wow that sounds great - maybe you can use the corn for a salsa

  • Little StevenLittle Steven Posts: 27,973
    No no no! It started out as peaches and cream.

    Steve 

    Caledon, ON

     

  • milesbrown4milesbrown4 Posts: 314
    well I did burn some of the corn - but was able to salvage enough 
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