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Stuffed Pork Tenderloin

TexanOfTheNorthTexanOfTheNorth Posts: 3,917
I was inspired by a couple of recent stuffed pork tenderloin posts so decided to do some for dinner last night. I used two tenderloins and stuffed with fresh spinach, brown mushrooms, swiss cheese and sliced anjou pear. I cooked the sliced pears for about 5 minutes in melted butter and some brown sugar and sauteed the mushrooms in butter for about 5 minutes as well. Rolled, tied and cooked the whole thing at 350* raised direct for about 45 minutes. Really tasted great!

Precooking some sliced pear and mushrooms

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Two pork tenderloins ready for stuffing

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Started with a layer of fresh spinach and swiss cheese


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Added a layer of mushrooms


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More fresh spinach, swiss cheese and sliced pears


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On the egg


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Ready




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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.
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Aurora, Ontario, Canada

Comments

  • BuckdodgerBuckdodger Posts: 934
    Awesome looking tenderloin...thanks for sharing the pics on the prep. Gotta try that cook soon.  :)>-

    Alexander City,Al
  • I forgot to add that I flipped the whole thing about 1/2 into the cook for about 5 minutes just to crisp up the top a bit then flipped it back over to finish.
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    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
  • GriffinGriffin Posts: 7,457

    Boy Howdy! Does that look good! Nice job. =D>

     

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    Richardson, Texas

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  • SmokeyPittSmokeyPitt Posts: 8,713
    Awesome!  Very creative on the combination of stuffins.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • KruegsKruegs Posts: 128
    That looks fantastic!  Did you find it hard to roll with all the stuffing in it?  That is usually my problem with this type of cook is that I get carried away with all the goodies inside and then struggle to get a good roll.
    XL BGE; CyberQ Wifi; Adjustable Rig, Woo2 Green Bay, Wisconsin
  • Kruegs said:
    That looks fantastic!  Did you find it hard to roll with all the stuffing in it?  That is usually my problem with this type of cook is that I get carried away with all the goodies inside and then struggle to get a good roll.
    Not really, using two tenderloins helped. You just have to keep things "tight" as you roll. I get Mrs. TOTN to help me tie things up.

    Someone mentioned on another thread that they used a bamboo sushi rolling mat to aid with the rolling. I have a couple of those but they were nowhere near being big enough for the job.
    ---------------------------------------------------------------------------------
    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
  • I like the unusual pear-mushroom combination. Strong work John!

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • CanuggheadCanugghead Posts: 5,404
    edited April 2014
    John, very nice stuffing and smoke ring.  Sometimes I use Saran wrap to wrap/shape stuffed chicken/pork, if it's a small piece I just chilled it well after wrapping and cook without string, bacon wrap or toothpicks. btw, I'm impressed with your matching pans, our cooking utensils are all 'one of a kind', lol!
    canuckland
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