Tenderloin - what a mess...

DonWW · November 2012

My wife and I watched this recipe on Triple D and thought it sounded great. Well, the concept was good - the execution was pretty much just that: an execution. The recipe calls for a pork butt (we used tenderloin), butterflied, rolled out and filled with a mixture of lemon/orange zest, EVOO, rosemary, sage, parsley, S&P. Then, rolled up "sideways" for more girth. The preparation had our expectations running high,

Even upon completion, it looked great. Cooked about 45 minutes at 330 direct. Internal was about 150 when I pulled it.

If - and that's a big if - we do this again, we will reduce the zest by about 75%. Very overpowering. My wife had her head looking forward, but her eyes looking at me askance. Guys, we have all seen the look - just not related to cooks on the egg.

Revenge and redemption must be swift, compelling and without hesitation. A 5lb pork shoulder will be ready about dinner time today.

Grambler · November 2012

Just looking at it, the zest looks overwhelming! How much did the recipe call for?

billyray · November 2012

We did one similar, but used goat cheese, toasted pine nuts, sun dried tomatoes,dried apple and apricots, and basil, then wrapped it in bacon. It was an outstanding combination of flavors.

JwgreDeux · November 2012

billyray said:

We did one similar, but used goat cheese, toasted pine nuts, sun dried tomatoes,dried apple and apricots, and basil, then wrapped it in bacon. It was an outstanding combination of flavors.

kick'em while he's down (sounds delicious though)

Little Steven · November 2012

Just a guess but if you had used a shoulder you would probably have cooked to 160+ to render some fat. That might have tempered the lemon zest a bit.

DonWW · November 2012

Grambler, I have seen DDD present ingredients and methods, but I never specific portions. They may have them elswhere on the website, but I have not looked.

Steven, I thought of that. But, with only two of us, opted for a single tenderloin instead. BTW, even though I live in Dallas, I had my poppy on this weekend.

BillyRay - even though my wife looked at me sideways, we did talk about ways to improve on the recipe. Bacon, pine nuts, and some fruit entered into the discussion.

As an update, after 4 hours, my pork shoulder is rocking along at 140 internal, (220 grate).

SmokeyPitt · November 2012

Don't let it get you down...it was a good experiment! I think it looks quite nice! I'll bet you can come up with a recipe that works for you with this method.

SamFerrise · November 2012

Keep it simple. Salt, pepper and garlic. You can't get any better than that.

SamFerrise · November 2012

BTW, what were you guys smoking?

Little Steven · November 2012

Sam, Stuffed tenderloin can be a thing of beauty. Buddy did a recipe that should have been lean shoulder.

Little Steven · November 2012

You can even do them Italian style

Procuitto and Calabrese salami

Provolone, green onions and sliced garlic

Sundried tomatoes, bomba

Pile of Genoa salami

All wrapped up

Egged

Very good

Steve

nolaegghead · November 2012

outstanding!

Little Steven · November 2012

Sam seems to be fixated on his own methods. Great cook from what I can see but horizons need to be broadened. Just sayin'

travisstrick · November 2012

Is that bamba as in, La bamba?

Little Steven · November 2012

Travis, La bomba...the bomb. You and Nola e-mail me your addresses and I will send some. I sent a couple of cases to Mickey last year for Salado? I think

nolaegghead · November 2012

Before ya mail la bomb...what kind of bomb exactly are we talking about? I think customs might have a problem with dat.

Little Steven · November 2012

Man it's an italian antipasto spread. Funniest thing is that we have French labelling here so it translates to le Bombe. Think the pink panther here. Send me your mailing address, think you might like it. None for Cen-Tex though

nolaegghead · November 2012

hell yeah, I love antipasto. Central Grocery is one of my favorite stores in town.

The Cen-Tex Smoker · November 2012

Little Steven said:

Man it's an italian antipasto spread. Funniest thing is that we have French labelling here so it translates to le Bombe. Think the pink panther here. Send me your mailing address, think you might like it. None for Cen-Tex though

Yes, I have fallen victim to your taunting french labeling on a recent visit to Bellingham WA. I think my shower gel was trying to tell me something?????

Fred19Flintstone · November 2012

I noticed a while ago my Gillette Hair & Body Wash says prominently in the front label "Nettoyage Complet Shampooing & Gel Douche" I haven't pointed that out to Wilma as the laughter would make me ashamed I like the product. Also she would point out that soon I won't have to worry about the "shampooing" part.

SamFerrise · November 2012

I know you guys are smoking some good stuff now. Do not confuse Antipasto with grilling. You should be enjoying Antipasto while your Egg is cooking the main course. Of course, that is my humble opinion. It just seems like a waste of good deli meats. Alora, buona fortuna!!

fishlessman · November 2012

shower gels, body washes, gel douche
:-\"

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Tenderloin - what a mess...

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