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My first 'unstuffed' Pork Tenderloin

CJCJ Posts: 50
edited 6:25PM in EggHead Forum
Ok..... laid it out, made three cuts parallel, pressed it out, then applied the stuffing....cornbread, cranberries, apricots, and all the rest. Problem? I couldn't wrap it back up because the stuffing took up all the 'slack'. Although I forced it and it was highly edible, but ugly!! Should I have 'hammered' it a bit flat to give me some stretch? I would have liked for it to overlap, but in fact I could'nt even close it up.


  • thirdeyethirdeye Posts: 7,428
    <p />CJ,[p]Try your next one without the long seam. Using a fillet knife, turn it into a tube. Then all you have to do is stitch the ends after stuffing.[p]~thirdeye~
    Happy Trails

    Barbecue is not rocket surgery
  • RRPRRP Posts: 22,055
    Here's an alternative that has worked for me after having the same "kinda ugly" results that you had. Instead of starting with a tenderloin I use a simple pork roast, but since you will be layering it thinly it is quite tender. So I start with a long, very sharp filet knife like this


    and then carefully jelly roll cut that round roast into a layer of meat. I then add whatever I want - BTW the match stick looking things are pieces of apple that work great inside pork!!!

    Then roll it up, tie with butchers' twine and cook. It stays together and once sliced off into servings the visual presentation on your plate really rocks!

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • chucklschuckls Posts: 399
  • CJCJ Posts: 50
    Thanks for the the way, beautiful knife, I have one exactly like it...'Finland'.

  • CJCJ Posts: 50
    That really look interesting...I'll have to try that, thanks for the info and pic.

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