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Stuffed pork tenderloin (with pics)
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ddegger
Posts: 244
Great luck with a stuffed pork tenderloin tonight....sort of made my own recipe based on others I'd seen online. Stuffed with cream cheese, parsley, basil, and chopped Fuji apples, then rubbed with EVOO, salt, pepper, brown sugar, and paprika. Seared and then grilled at ~425 until IT of 145. While it was going I made an apple chutney with bacon, fresh apples, red onion, lemon juice, apple cider vinegar, and honey. Browned that up and served it over the tenderloin with wild rice and fresh cherries. Family was very much in favor.
Have to say that of all the great things my egg has produced, the pork tenderloins rank right up there with the best of the best.
Comments
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Very nice! I like the cherries, nice touch.
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Nice! You may want to try dehydrated fruit next time. It absorbs all the pork goodness.
Steve
Caledon, ON
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Good looking cook, wish I had done it.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Little Steven said:Nice! You may want to try dehydrated fruit next time. It absorbs all the pork goodness.
That's a great idea! We liked it so much that I'm thinking about repeating for company on Sunday, and I think I'll try that. Might use some cranberries too. -
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Looks great!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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I did cherries and apples my last one and they got quite plump. Have you thought about pounding a couple of tenderloins together?ddegger said:Little Steven said:Nice! You may want to try dehydrated fruit next time. It absorbs all the pork goodness.
That's a great idea! We liked it so much that I'm thinking about repeating for company on Sunday, and I think I'll try that. Might use some cranberries too.
Steve
Caledon, ON
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Great-looking cook! Adding it to my list...[Northern] Virginia is for [meat] lovers.
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The flavors sound great. I wish I had a plate of that. Can you share the chutney recipe?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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What a great idea. That is on the list for this weekend. Agree with the wild cherries - they are in season right now!
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@Little Steven: haven't thought of that, but not a bad idea though. I did struggle with one of them to keep everything together. Once it seared, however, all was well.
@caliking: I fried two pieces of bacon in a little bit of butter, mostly for the fat but also some flavor. Removed the bacon and added one small, chopped red onion to the bacon fat. Also chopped one piece of the bacon and added that back in. After the onions browned a bit I added one chopped apple and allowed it to soften. After that I added one tablespoon of honey, one tablespoon of lemon juice, and a couple of tablespoons of apple cider vinegar. Topped with a little salt/pepper and brown sugar. Allowed it all to simmer until soft and well browned then spooned it on the pork. Incidentally, it only made enough for one of the tenderloins, so I would double the recipe next time for two.
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Did you pound the tenderloin flat?
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Beautiful! I love the cherries as a side item.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Yes - used my KitchenAid mallet and pounded both flat before rolling.Chevy_Tech said:Did you pound the tenderloin flat?
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That looks great. I've got a couple of venison loins that I want to do that with.
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****, opps shoot that looks amazing, good cook.
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Very nice... Slap hands
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