Stuffed Pork Tenderloin

ViennaJack

Back by popular demand (which means my wife "asked" me to make it again), here is my second shot at Pork Tenderloin Stuffed with Spinach, Sun Dried Tomatoes and Fontina Cheese with Red Wine Reduction sauce. I posted this it on the old forum a couple of weeks ago the first time I made it. This time I took more pictures, and I divided the stuffing between both cuts of tenderloin instead of making one giant superroll. They are in the Egg right now, cooking at 375 deg F dome to 150 deg F internal. The recipe can be found at http://www.supermarketguru.com/page.cfm/15794.

Here are the pics so far:

Browning shallots for the red wine reduction sauce:


Flattening out the tenderloins:


Spreading the spinach/cheese/sun dried tomato fillling:



Ready for the Egg - rubbed with extra virgin olive oil, salt and pepper:


On the Egg:


More to follow after dinner!

Jack in Vienna VA

Mike-RR

VJ,

I remember seeing the first one you did a few weeks ago, and even saved out the web page locally so that I can take a stab at that recipe.

It's easier to see how it was put together in this post. Kinda like a jelly roll, right?

I'll check out the link you posted for the directions for the red wine reduction.

Thanks again for sharing, and let us know how these turn out.

ViennaJack

Mike-RR wrote:

It's easier to see how it was put together in this post. Kinda like a jelly roll, right?

That's right Mike - I used a very sharp chef's knife and carved/unrolled a 1/2" layer until the entire cut is "unrolled".

Here's the finished product:

Ready to come off the Egg:


Resting:


On the dinner table:


Sliced on the platter:


Slice close up:


These were not quite as good as the first time. The outside was a little tougher and overall it was a little dryer. Perhaps this is because I did two separate rolls instead of the single big one. It was still VERY tasty - just a bit dryer and tougher on the outside.

Thanks for looking,

Jack in Vienna VA