Stuffed Pork Tenderloin Success

pantsypants · July 2014

Finally got around to doing the tenders I asked about last week .
I got some amazing recommendations and ended up going with one sweet and one savory .

Sweet had :
Goat Cheese , fried apple, shallots and candied walnuts

Savory :
Fried Mushrooms, Green Peppers ,Onions, Spinach , Mozzarella and of course some bacon .(rubbed with a cajun rub inside and out )
Cooked direct at 350/375 and I put a chunk of pecan in there for smoke .

They both were delicious . My wife liked the sweet one better as did the company but I think the savory one was better !!

I did not remember to take a lot of pics but whatever !!
here you go

So delicious

HDumptyEsq · July 2014

@pantsypants. Wondrous - one of my favorite types of cook.

pantsypants · July 2014

Yeah it was great . I am thinking of throwing this into my cook for niagra eggfest

cook861 · July 2014

If you have a boning knife you can cut out the middle of the loin and stuff it that way to no need to use butcher twine my 2$

pantsypants · July 2014

@cook861‌ I do have a boning knife but I don't think that I understand what you mean

HDumptyEsq · July 2014

@pantsypants. He means you cut a hole all the way through the middle of the tenderloin, and stretch it with a thin rolling pin or something similar (no rude thoughts here) and stuff it. That way you don't have to flay it open and then tie it shut again. But it is fiddly to stuff it.

pantsypants · July 2014

Is that not more work ??

cook861 · July 2014

pantsypants Use the boning knife to halow out some of the meat (like make a whole in a snowbank when your a kid

Philly35 · July 2014

I'd rather roll it personally. Those look great @pantsypants‌ bookmarked!

Canugghead · July 2014

@pantsypants - looks great, yay Niagara!

@cook861 - hollowing out the tenderloin is an interesting idea, however IMO, it'll be a challenge to spread the many stuffed items evenly so that each slice gets a bit of each item. OTOH hollowed loin would be great for 'triple threat' - stuffed with fat sausages (no dirty thoughts folks) or sausage mix, then wrap with bacon!