Stuffed Pork Tenderloin???

Dr. Chicken

Tim M, Spin, Cornfed, Cat, EW, C~W, Kenny G or anyone of you "old hands",
My late sister-in-law made a stuffed porkloin with dressing, veggies and chicken as the stuffing. I noticed the spinach stuffed beef tenderloin but no stuffed pork tenderloin in the recipes or in the archives. Any one got any suggestions? I'd like to do it for a Valentines banquet on the 12th of Feb. I need to make a trial run first though, make sure it works and all the other particulars. If anyone has any suggestions, ideas or experience with something like this I'd sure appreciate the help! (no foolin' this time!)(elephant ear chitlin's will not work with these folks! Yuk! Yuk!)[p]Thanks folks,[p]Dr. C

Grumpa

Dr. Chicken,[p]I suggest you look in the recipe section for Mr. Toads Stuffed Pork Loin to get some ideas. I would think you could follow the concept and use whatever stuffing you like best. I believe his latest technique was to cut the loin in half length wise then notch out a "V" the entire length on each half. Stuff it with some dreamy concoction and tie it all together then, just follow his general cooking instructions. I made his loin once and it was terrific![p]I hope this will help give you some ideas and if you come up with something real orginal don't forget us little guys and be sure to share it with us :~)

Dr. Chicken

Bob,
I guess I over looked that when I was checkin' things out! Thanks, I'll go back and open my eyes this time![p]Thanks, Dr, Chicken

Tim M

Dr. Chicken,[p]When it comes to stuffing pork - Mr Toad is the man around here. He designs some really nice works of art with pork and string. I think he has two recipes for pork but none with spinach though. Eggsperiment and let us know how it comes out. I can see it now: Dr Chichen's stuffed Pork Loin. [p]Tim

King-O-Coals

Dr. Chicken, well you didn't ask me but I will come through for you anyway. This one I did on my own and it has become a favored one for my victims. Even the ones with propane grills YUCK! Take a really nice tenderloin (I get mine from Sams Wholesale) Cut off the tapered end so you are left with a large and pretty uniform log of meat. The tapered end you can invent something heavenly with later. Lay the pork log on your cutting board and start filleting across its width. Try to unroll the log like a jelly roll with your knife. When you are through you shold have a square or rectangular slab of meat about 1/2 inch thick. Then comes the fun part. Start applying whatever you like all over the slab. I use onion slivers, jalepeno slices, black olive slices, garlic bits, and creole seasoning. Then start rolling the slab back into a log again. It looks just like a jelly roll. When it's all round again, tie it up real good with cotton string and put it in a ziploc in the fridge for a day before cooking it. Get imaginative. It always is a hit..

Unknown

King-o-Coals,
Pardon my over sight "King"! I didn't mean to leave you out! I'm gona try something exactly like that! David Brewer e-mailed me some ideas last night and between yours, Toads, and David's I'll put something together to give it a trial run this week! I'll keep all of you posted!
Are you and the Grease recovering ok? It sounded like one hectic weekend! Its a dirty job, but someones got ta do it![p]Dr. C

King-O-Coals

Der. Chicken, I just saw them off. They are headed back to Alpharetta, full as ticks and moving slow. We have been kicking the idea around that possibly slowing down some on the amounts of flesh we consume during these practice seminars. But after further consideration, we decided NAHH!

RhumAndJerk

King-o-Coals,
I agree with your method of stuffing a pork loin. Try my suggestions for Garlic Rosemary Pork Roast in the recipe section. I am going to try some of you stuffing suggestions.[p]Happy Stuffing,
RhumAndJerk

King-O-Coals

RhumAndJerk, I usually stick with creole, zydeco, and cajun seasoning for nearly everything I cook,, but I just opened a jar of Rosemary and it smells like it should be very good with pork. And garlic,, well lets put it this way,, I wish I could get garlic flavored toothpaste too.. Garlic and Rosemary tenderloin will be my next big hunk of meat for the egg..

Nature Boy

Dr. Chicken,
Good suggestions already. As Bob says, Mr. Toads is a hit.
And I agree with the others that say to get creative! Maybe a spinach, roasted garlic, cream cheese thing. Or maybe a bacon, cheese, pineapple slices. Or all fruit, like Mr. Toads, and wrapped in bacon.[p]Let us know what you do and how in comes out!
NB

RhumAndJerk

King-o-Coals,
Garlic is a great vegetable.[p]Try to get fresh Rosemary. I am not sure where you live, but it does quite nice as a houseplant, outside in the summer and inside in the winter. I have seen some in green houses that are small trees.
If no fresh Rosemary, then dried will work just fine.[p]RhumAndJerk[p]