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My first 'unstuffed' Pork Tenderloin

CJCJ Posts: 50
edited November -1 in EggHead Forum
Ok..... laid it out, made three cuts parallel, pressed it out, then applied the stuffing....cornbread, cranberries, apricots, and all the rest. Problem? I couldn't wrap it back up because the stuffing took up all the 'slack'. Although I forced it and it was highly edible, but ugly!! Should I have 'hammered' it a bit flat to give me some stretch? I would have liked for it to overlap, but in fact I could'nt even close it up.
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Comments

  • thirdeyethirdeye Posts: 7,428
    6e2c19a4.jpg
    <p />CJ,[p]Try your next one without the long seam. Using a fillet knife, turn it into a tube. Then all you have to do is stitch the ends after stuffing.[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • RRPRRP Posts: 14,713
    CJ,
    Here's an alternative that has worked for me after having the same "kinda ugly" results that you had. Instead of starting with a tenderloin I use a simple pork roast, but since you will be layering it thinly it is quite tender. So I start with a long, very sharp filet knife like this


    IMG_0711.jpg


    and then carefully jelly roll cut that round roast into a layer of meat. I then add whatever I want - BTW the match stick looking things are pieces of apple that work great inside pork!!!
    IMG_0551.jpg


    Then roll it up, tie with butchers' twine and cook. It stays together and once sliced off into servings the visual presentation on your plate really rocks!
    IMG_0558.jpg


    Ron
    Dunlap, IL
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  • chucklschuckls Posts: 399
    thirdeye,[p]whoa...
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  • CJCJ Posts: 50
    RRP,
    Thanks for the info....by the way, beautiful knife, I have one exactly like it...'Finland'.

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  • CJCJ Posts: 50
    thirdeye,
    That really look interesting...I'll have to try that, thanks for the info and pic.

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