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henapple
Posts: 16,025
Stuffed tenderloin....would it be ok to stuff and fridge for 3 hrs?
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
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Yes. Technically you can leave it on the counter that long
Steve
Caledon, ON
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Sure, that is no problem at all.
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Thanks...I'll start prepping and drinking...Green egg, dead animal and alcohol. The "Boro".. TN
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Low and slow cook time? 1 1/2-2 hrs?Green egg, dead animal and alcohol. The "Boro".. TN
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I usually do them hot. Dunno about low and slow. What's your stuffing?
Steve
Caledon, ON
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Can't tell you yet...I've got half the grocery store out right now. Might do indirect at 350?Green egg, dead animal and alcohol. The "Boro".. TN
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I'm assuming it's pork. It doesn't need to be indirect either. Best on a raised grid direct IMHO
Steve
Caledon, ON
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Still low?Green egg, dead animal and alcohol. The "Boro".. TN
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Nah, 350 - 400. I'll look back for some other ones I have done and check the temps. I'll post what I find
Steve
Caledon, ON
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Thanks...I'm going gourmet tonight. At least for me.Green egg, dead animal and alcohol. The "Boro".. TN
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Four pork tenderloins this time
Stuffing with ground pork, bacon, dehydrated apples and cherries, garlic, onions, red bells, pinenuts, celery, herbs, croutons and panko.
All rolled and tiedSteve
Caledon, ON
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Those are damn pretty, Little Steven. Gonna have to try that...Packerland, Wisconsin
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Looks good Steven, I gotta try that.
I've made beef roulade a number of times, never tried a stuffing roll with pork tenderloin.
______________________________________________I love lamp.. -
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Very nice! How many servings did you get out of that? I may do that next month for turkey day.-----------I feel a whole lot more like I do now than I did when I got here.
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Over ten. Don't remember exactly but the sandwiches were great. In theory you could do eight tenderloins. That was the only time I did 4. I used three and used the 4th one to fill in any seams or holes.
Steve
Caledon, ON
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Not the pork tenderloin but a great stuffed pork loin recipe here-
http://www.bubbatim.com/Pork_Cooks.php Main site has lots of good info as well-give it a look.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Here is another one I mean two.
Some friends of ours were having a family function and the lady was terrified that her Italian Mother in Law would hate what she cooked. She calls her food manga cake. She had picked up four pork tenderloins and asked me for rubs and cooking advice. I offered to cook them if I could be granted a little artistic license and she was very happy to do so.
I made two of the four, two pounded together but I left them thicker than I normally do.
No prep pics but they were kind enough to e-mail the serving pics (I was worried sick)
Did one with wilted baby spinach, goat cheese, toasted pine nuts, sundied tomatoes,capers, basil, Bomba and roasted garlic
The other with procuitto, Calabrese salami, crisp pancetta, spinach, provolone, asiago, parmesan, roasted garlic, whole sage and basil leaves and a whole lot of Bomba.
Plated
Mother in Law didn't think it was Manga cakeSteve
Caledon, ON
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It's an Italian antipasti spread that isn't available in the US very much. There are several manufacturers but the one I think is best is the allessia. You may have better luck getting another brand
http://www.auroraimporting.com/2010/07/allessia-all-grown-up/
Steve
Caledon, ON
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