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Stuffed pork tenderoin for friends
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Little Steven
Posts: 28,817
Some friends of ours were having a family function and the lady was terrified that her Italian Mother in Law would hate what she cooked. She calls her food manga cake. She had picked up four pork tenderloins and asked me for rubs and cooking advice. I offered to cook them if I could be granted a little artistic license and she was very happy to do so.
I made two of the four, two pounded together but I left them thicker than I normally do.
No prep pics but they were kind enough to e-mail the serving pics (I was worried sick)
Did one with wilted baby spinach, goat cheese, toasted pine nuts, sundied tomatoes,capers, basil, Bomba and roasted garlic
The other with procuitto, Calabrese salami, crisp pancetta, spinach, provolone, asiago, parmesan, roasted garlic, whole sage and basil leaves and a whole lot of Bomba.
Plated
Mother in Law didn't think it was Manga cake
I made two of the four, two pounded together but I left them thicker than I normally do.
No prep pics but they were kind enough to e-mail the serving pics (I was worried sick)
Did one with wilted baby spinach, goat cheese, toasted pine nuts, sundied tomatoes,capers, basil, Bomba and roasted garlic
The other with procuitto, Calabrese salami, crisp pancetta, spinach, provolone, asiago, parmesan, roasted garlic, whole sage and basil leaves and a whole lot of Bomba.
Plated
Mother in Law didn't think it was Manga cake
Steve
Caledon, ON
Comments
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dang, very well done, even the stringing job. If I tried that, it would look like a loose ball of twine that just bounced down a flight of stairs......twww.ceramicgrillstore.com ACGP, Inc.
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Thanks Tom,
I keep messing up the pics today.
SteveSteve
Caledon, ON
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BayouMark,
I just got the pics sorted out, the ingredients show in the post now.
SteveSteve
Caledon, ON
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BEAUTIFUL!ALMOST too pretty to eat.ALMOST!
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Steve,
You may just be invited to add an "e" to the end of your last name (if it doesn't have one already) :laugh: .
Wonderful looking plated pics. -
Man I gotta try that one...after I get my egg LOL
6 days and counting. -
:cheer: fabulous cook, LS! how big were the tenderloins??? ones I see are very small...
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Beautiful.
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I remember reading about bomba some months back here but I was really new and trying to learn my egg. Is bomba pepper based? Is it available off the shelf? A few hints would help. Pardon the redundancy :S
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DOW,
Thanks
They are regular tenderloins. I splay out two of the individual ones, overlap to the best shape I can get and pound them to a single thickness. I stuff and tie, then wrap with parchment or plastic wrap and roll the ends up to get a log shape and then put them in the freezer for an hour or so before I cook. I like a lot of stuffing :laugh:
SteveSteve
Caledon, ON
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Mark,
Consonant. I'd like to buy a vowel :laugh:
SteveSteve
Caledon, ON
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Hoss,
Thanks buddy. Come to think of it, I didn't get to eat it. :( I'm told it was good.
SteveSteve
Caledon, ON
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looks great as usual Steven.
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WOOOOOOOOOOOOOOOOOW!!!! Steve, you can make those for my family anytime! They look great, what was your cook time. :laugh:
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I had a Christmas in August package show up with some of those really good tasting La Bomba peppers. Nice!
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Steve...Those look great!! Nice combinations in your fillings....(and you are such a great friend!! Didn't even get to eat the result.... :blink: ) Nicely done!
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I give, what's bomba?
baby j -
Michelle,
Thanks. I wanted to see the finish pics cause the way I've done them before, I got a pinwheel effect I didn't like. Looks like you guys had some fun eh?
SteveSteve
Caledon, ON
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TheCannonballbear,
About an hour at 350* Since it wasn't for me I went a little higher internal than I would normally have.
SteveSteve
Caledon, ON
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ah, then I don't feel dumb for not knowing.
Baby j -
Sorry, I need to read more before I post. It's just like video games and putting the kids toys togeter, I jump in and do it when I should be reading first.
sorry
Baby j -
Looks like they were cooked direct. Am I wrong?
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hornhonk,
Yes, direct. I rolled them on the CI grid then turned them 90* and rolled again.
SteveSteve
Caledon, ON
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Hi Steve, beautiful cooks as usual, how's it going?
-Garycanuckland -
Man that looks awesome. Good Job Steve! :PThis is the greatest signature EVAR!
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Looks good Bro!
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