Blue or Gorgonzola?

SmokinParrotHead · January 2010

Question. I have two small Pork Tenderloins here, I was gonna butterfly them and them beat them together enough to make one stuffed roll with them.

First question is anyone ever do this?

Second question is this. I also have some fresh spinach here, I plan on sauteing it and using it as part of the stuffing. Only thing is, the only cheeses I have here are gorgonzola and blue crumbles.......which one would compliment the pork the most? I also have cheddar that I could shred to use, but was hoping to use up one of the other two cheeses.

One last thing, I was gonna wrap in bacon too.

Thanks in advance for any advice or opinions!

milesofsmiles · January 2010

Lee, I would do one each, can't be bad, gotta be gooood.

Little Steven · January 2010

SmokinParrotHead,

I do the two tenderloins pounded together all the time.
I would use the gorganzola, pretty close to bleu anyway but creamier. Anything is better wrapped in bacon.
Tip: If tou pound the edges that will overlap to about 1/2 the thickness of the rest and fill the whole thing up, you wont get the pinwheel effect.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=595184&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=711137&catid=1

Steve

Bacchus · January 2010

Gorganzola is a blue cheese.

Darnoc · January 2010

I will second the motion.

Jeffersonian · January 2010

What Steven said. I love them both, but gorganzola is more of a cooking cheese.

SmokinParrotHead · January 2010

thanks guys!

Steven, do you just butterfly each one? In other words, do you just cut them one time right down the middle and then flatten them with the tenderizer? Or do you cut it continuous to get it that thin? That sounds confusing I think, do you know what I am asking or am I retarded?

Little Steven · January 2010

SmokinParrotHead,

No continous cut on two tenderloins pound them both to a uniform thickness and then overlap at the best geometry and pound the overlap down. I make note of which side is overlapped so I roll upwards on the inside seam.

Steve

Little Chef · January 2010

So are Point Reyes, Stilton, Irish Cashel, etc....but they all have different characteristics and flavors.

That's kind of like saying beef is beef.....whether its ground chuck or filet mignon. :laugh:

Sorry Bacchus, but I couldn't let it go.

Bacchus · January 2010

No need to be sorry. My statement was accurate. I didnt say they were the same or that it didnt matter.

Beli · January 2010

Steve now I'm lost...

...1) do you use two buterflied tenderloins & then pound them together into a bigger one???
2) Could you explain your Tip again sorry.....is the pinwheel effect like a bump??

Little Steven · January 2010

Beli,

Yes, two tenderloins pounded thin and then pounded together. If you look at the two posts, you will see one set that has a pinwheel or multi -meat layer. The others have one big glob of stuff in the middle, which is what I was shooting for.

Steve