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Pork Tenderloin - Roasted Corn

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milesbrown4
milesbrown4 Posts: 314
in EggHead Forum
Stuffed a couple of pork tenderloins for dinner.  Stuffing included:  1 apple chopped fine, 1 vidalia onion chopped fine, 1 jumbo garlic clove minced (or 3 small cloves), 3 TBSP of chopped parsley, 1 package of cream cheese softened.  Pureed the mix, butterflied then pounded out the tenderloins; put the mix in, rolled and tied off with butcher string.  

Roasted fresh corn (11 ears total).  Foodsaver 6 or so for the deep freeze.  The others the Queen turned into cream corn (winner!).  Also roasted some fresh yellow beets, fresh green beans and shitake mushrooms.  

Dinner was big success, but lesson learned for us is the cream cheese was too much - kinda gooey.  Next time I think I'll leave the cream cheese out altogether or replace it with some smoked cheese.  

Best practice was the butterfly of the tenderloin and pounding out for stuffing.  Worked great and cut down cooking time (25 minutes at 400F, pulled and foiled once internal temperature was 145, let it rest for 10 minutes prior to serving, it was perfect).


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