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N'awlins pork tenderloin
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KennyG
Posts: 949
Are there any hot pepper enthusiasts out there? If so, I've got to share the recipe from dinner last evening. Courtesy of the Mike Anderson's Restaurant (New Orleans) cookbook.[p]For a pair of pork tenderloins (usually 1 package and 2-2.5 lbs of meat)[p]Marinate 2-4 hours in a mixture of
1 cup soy sauce
1/4 cup honey
2-3 Tbs. cajun seasoning such as Prudhommes, Essence of Emeril, etc.[p]Pull from fridge and allow to approach room temp and make a cut lengthwise in each loin not quite all the way through (much as you would cut a sandwich roll)[p]Spread a light layer of softened cream cheese in the pocket you've created and arrange some thinly sliced jalapenos on top of the cheese. Now fold the loins back together and grill over a hot fire of 600* or so. A wide spatula comes in handy here. I used cherry chips for firespice. It was wonderful blend of flavours (hehe) although maybe too intense for the unaccustomed palate. I may make this one for EggFest.[p]K~G
[p]
1 cup soy sauce
1/4 cup honey
2-3 Tbs. cajun seasoning such as Prudhommes, Essence of Emeril, etc.[p]Pull from fridge and allow to approach room temp and make a cut lengthwise in each loin not quite all the way through (much as you would cut a sandwich roll)[p]Spread a light layer of softened cream cheese in the pocket you've created and arrange some thinly sliced jalapenos on top of the cheese. Now fold the loins back together and grill over a hot fire of 600* or so. A wide spatula comes in handy here. I used cherry chips for firespice. It was wonderful blend of flavours (hehe) although maybe too intense for the unaccustomed palate. I may make this one for EggFest.[p]K~G
[p]Comments
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KennyG,[p]I've never made a tenderloin. I've cooked 20 pigs worth of whole loins but never a tenderloin. With the fresh hot peppers in the garden, this one sounds like a winner. Thanks for the recipe. Do you have to tie the tenderloin together to keep in the filling?[p]Troy
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sprinter,[p]No need to tie them. When it's time to flip sides, just gently roll them on the grid and the filling should stay put. The fresh jalapenos I picked up were unusually "robust". I can't wait to smoke the extras into chipotle and try this one again.[p]K~G[p]
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KennyG,[p]Man, that sounds good.[p]Is it lunchtime yet?
Cornfed
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KennyG,
That sounds awesome.[p]Is that a lawn I see in you planet pictures or more of TimM’s magic?[p]RhumAndJerk[p]
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RhumAndJerk,[p]The lawn is in and was cut for the first time last weekend. The timing was perfect since we had a family cookout planned. I took some pics and updated the website. Now it's time for the real parties.[p]K~G
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KennyG, I just printed your recipe for near-future usage. Did you remove seeds and vein from the peppers?
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George,[p]I sliced the peppers up intact. Next time I will remove the seeds since the jalapenos were unusually potent.[p]K~G
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