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Long: All this stuffed pork tenderloin talk
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Little Steven
Posts: 28,817
got me started. Had a little time off this afternoon and wanted to egg something. Used some ideas from some of the folk who have been posting pics and started this:
A couple of tenderloins sliced out and pounded flat.
A layer of thin sliced pancetta
Some baby spinach
Thin sliced garlic and red onion
A double layer of procuit
Some of Zippy's delicous Locatelli peccorino
Some sliced provolone and a good dousing of the bomb
Some torn fresh basil and a lot of crumbled goat cheese
Rolled up using plastic wrap to compact.
Into the freezer for a couple of hours before I tie. Will post pics when finished if I haven't trodden on Little Little Steven
A couple of tenderloins sliced out and pounded flat.
A layer of thin sliced pancetta
Some baby spinach
Thin sliced garlic and red onion
A double layer of procuit
Some of Zippy's delicous Locatelli peccorino
Some sliced provolone and a good dousing of the bomb
Some torn fresh basil and a lot of crumbled goat cheese
Rolled up using plastic wrap to compact.
Into the freezer for a couple of hours before I tie. Will post pics when finished if I haven't trodden on Little Little Steven
Steve
Caledon, ON
Comments
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Steve,
That tenderloin looks great already.....wowwwwwwwww.....hope is not too cold to be outside.....BTW I've got your coat of arms ...would prefer to send it with someone when you are in Qro. or better still come & pick it up here Ok ?? Say hello to the girls!!! -
My wordy lordy. Looks really tasty. And very nice trick on the rollup-and-freeze-before-you-tie. I never could get those things to work. When I saw how much stuff you piled up, I thought about the mess I would end up with if it were me behind the wheel.
Using plastic wrap to hold it all together, and a freezer to firm it up....dang. That's BRILLIANT!
All I need is a Guinness.
Chris -
It could almost pass for the best looking "pizza" that I have ever seen.
-Charlie -
Chris,
Thanks. I've used the freezer trick before but there is a lot of stuff in there. We'll see. Don't go shopping when you are hungry.
SteveSteve
Caledon, ON
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I bet that is going to be real good Steven!
Ross -
Oh yea!! Now thats a roll!
Just don't over cook that puppy. 
Agrivated the guys at work with mine today! :P -
JL back to work??????? Congratulations!!!
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I can't wait to see that cooked! It looks amazing. Steve, give me a call at home when you get a chance. Thanks.
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Holy crap dude, we are on practically the same wave-length - that looks amazing, I hope it stays together for you, mine popped leaks everywhere - are you good with the twine?happy in the hut
West Chester Pennsylvania -
Marc,
The funny thing is, I was using the sliced meat to avoid the leakage. I bought Genoa salami, hot soprasetta and hot cappacolla to make the layers. I was planning to use hot peppers and capers in some of the layers. I ran out of tenderloin to go any further. You have me thinking about the pie format, and how bout a perforated lasagne pan to make meat stack heaven?
SteveSteve
Caledon, ON
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