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Nuther pork tenderloin

Little StevenLittle Steven Posts: 27,276
edited 12:40AM in EggHead Forum
Splayed out a couple and pounded together. Lined with procuitto and added goat and asiago cheese.

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Added, sundried tomatoes, little fishes, capers, basil, thyme and sage. Layered hot Genoa salami on top to prevent leakage.
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Tied it up
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Cooked it
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sliced it
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Served it with a little Bomb on top
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Steve

Steve 

Caledon, ON

 

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Comments

  • Wow !!! That looks absolutely fantastic !!
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  • FlaPoolmanFlaPoolman Posts: 11,670
    Looking good Steve. Guess it's thawing out a bit for ya eh? Love the ingredient lineup.
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  • Big'unBig'un Posts: 5,909
    That looks awesome! How was the flavor? I like the way you used genoa to seal it in. Steve's Genoa Rubbersheet!
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  • EggtuckyEggtucky Posts: 2,746
    Another testament to the versatility of this cut of meat...very nice!! :woohoo:
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  • Todd,

    Prosuit on the bottom and salami on top..no leakage. I forgot to put the bomba on the inside.

    Steve

    Steve 

    Caledon, ON

     

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  • Boss HoggBoss Hogg Posts: 1,377
    Steven,
    I'll bet that tasted great. Nice pics.
    Brian
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  • Boss Hogg,

    Thanks, yes it was good :side:

    Steve

    Steve 

    Caledon, ON

     

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  • Eggtucky,

    Thanks. If you really like pork tenderloin, you should check out my satay recipe in the last two eggtoberfest books.

    Steve

    Steve 

    Caledon, ON

     

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  • MilitantSquatter,

    Thank you.

    Steve

    Steve 

    Caledon, ON

     

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  • :woohoo: BABY BOK CHOY :woohoo:
    can u guess is my fav :woohoo:
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  • tjvtjv Posts: 3,302
    I can this is not your first rodeo on these just by the precision with the string......looks good
    www.ceramicgrillstore.com ACGP, Inc.
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  • ZippylipZippylip Posts: 4,317
    what is the green stuff :huh: ; you've got some mighty fine knife skills there boy, love the combination of ingredients you stuffed into that puppy too, but I don't know how you eat so late :blink: , I'm saw'n wood by the time yer eat'n :lol:
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  • Great looking meal. What sort of internal temperature do you cook typcially shoot for when stuffing a loin?
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  • Midnight Smoker,

    About 145 internal. I move the thermapen slowly through the roll

    Steve

    Steve 

    Caledon, ON

     

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  • Marc,

    Last night was late. Brianna got home late from dance and I didn't have anything ready. I had to cook for her and my sister first due to some spice issues in the ingredients. ;)

    Steve

    Steve 

    Caledon, ON

     

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  • tjv,

    Thanks

    Steve

    Steve 

    Caledon, ON

     

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  • Desert Oasis Woman,

    One of my fav's too.

    Steve

    Steve 

    Caledon, ON

     

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  • FockerFocker Posts: 1,726
    Good job Steve
    Nice presentation
    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • XYRN2B,

    Thanks,

    The Bomba was supposed to go inside :blush:


    Steve

    Steve 

    Caledon, ON

     

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  • BeliBeli Posts: 10,751
    Steve

    Una verdadera delicia.....what temps????
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  • Beli,

    About 350* and pulled at about 150* wanted it lower but it is so cold I only go out in ten minute intervals.

    Cheers

    Steve 

    Caledon, ON

     

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  • FlaPoolmanFlaPoolman Posts: 11,670
    Steve, you won't give him the whole story? :whistle:
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  • Pat,

    It's better to look good than to feel good

    Steve 

    Caledon, ON

     

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