Stuffed pork tenderloin recipes

Unknown

Anyone got any good ones? Looking for something different to cook for some friends on Friday night.

Lawn Ranger

Chet:

I did this a while back. It's on the Dizzy Pig recipe page.

Pretty tasty.

Mike






http://www.dizzypigbbq.com/

Broc

I have, over the past six months, cooked pork loin for groups of 30, 40 and 150 -- on my Medium, no less!

To help keep the meat moist, I ALWAYS butterfly the loin -- that is, slice it so that it lays out, like unrolling a scroll. It's best to get the meat quite cold [but not frozen] to do this. When the meat is stiff, it's easier to control when slicing.

I season the inside [S & P, herbs, sauteed garlic and onion] and layer it with fruit,nuts, sometimes Italian sausage... Italian sausage and apricots -- yum! The sky's the limit!

Then, I roll it back up, so it now looks like a "jellyroll". Tie it every 1.5 inches or so.

Apply your favorite dry rub to the exterior, wrap it in plastic -- and put it in the fridge overnight.

Next Day -- Cook Day...

Let the pork sit out for up to an hour to warm up a bit. Bring the Egg to HOT -- as in 600+F. Sear the roast about 2 min on all sides. Pull the roast, and drop the Egg to 350F.

Set up in direct, 350F, with drip pan. Keep liquid in the drip pan [anything, even water. I use apple cider.] Don't let the drip pan dry out.

Roast until 140F internal -- won't take long... maybe 40+ minutes.

Pull and double wrap in heavy duty foil. Wrap with several old towels, and place in oven, or "cooler" chest for at least 1/2 hour -- up to four hours. Roast will "carry over" cook another 6 - 12 degrees, and get very juicy.

Slice-'n-serve...

Get used to hearing... "I've never eaten a pork loin this good!"

Respond with modesty, and give all credit to the Egg.
Smiles!

~ Broc

JLOCKHART29

Precook pepper bacon,common packaged sandwitch ham,mushrooms, onion. When onions are soft add Italian bread crums to make a mask. Cut loin and layer with munster or swiss cheese, stuff with above mix and tie. Cook 1 1/2 hr at 315 degrees to internal of 142-145 drgrees.

Lawn Ranger

Broc:

Are you talking loin instead of tenderloin? Big difference. Your technique sounds great!

Just curious.

Mike

fishlessman

i did these with pork loin, not tenderloin, most of a tendeloin is kinda small and would be hard to stuff. anyways, ive done these a couple different ways, these and canned chilis with chedder were the better ones. the mango makes them nice and sweet and if you do that one smear some on the outside, makes them sweet and sticky. if the ingrediants are wet, they are still good if you overcook them a little, you really have to watch temps though as they rise in temp fast towards the end

http://www.eggheadforum.com/archives//2005/messages/188909.htm

JLOCKHART29

Lawn Rangers right you said "tenderloin" not "loin". Don't see why the stuffing mix would'nt work if keep it in.

Mike in Abita

Chet Lemon,
Found a few here. Our new home.
[ul][li]New Forum[/ul]

Broc

Full loins --

I've never done a tenderloin... but maybe 30 full loins.

It's sort of a scriptural attitude, y'know --

"Gird up thine loins..."

:unsure:

Lawn Ranger

Tenderloin is a totally different animal. I, on the other hand, have never done a loin. Maybe we should team up with CarWashMike and WessB, or any number of old timers, and go on tour as "TeamPiggy".....with the motto "We Dig All of the Pig". I like it!

Mike

BENTE

here is one that looksed good to me when i copied it from here


Pork Tenderloin Stuffed with Spinach, Fontina Cheese, and Sun Dried Tomatoes is served at Siena Italian Grill and Bar for $23.95. This recipe serves 4 people.
This is a 2-part recipe:
Pork Tenderloin
Red Wine Reduction Sauce
Stuffed Pork Tenderloin Ingredients
1 whole pork tenderloin, about 1 1/2 pounds
6 oz. fresh baby spinach (1 bag)
6 oz. fontina cheese
5 oz. sun dried tomatoes in olive oil
Kosher salt and fresh ground black pepper
2 tbsp olive oil
Stuffed Pork Tenderloin Steal This Recipe® step-by-step instructions:
1) Sautee spinach in a covered saucepan with 2 tbsp water until it is wilted.
2) Drain and cool.
3) Butterfly the pork tenderloin: slice the length of the tenderloin, so that it unrolls with an even 1/2-1/4” thickness – like unrolling a Ho-Ho or a Yodel pastry.
4) Pound the tenderloin even thinner between two sheets of cellophane wrap. If you don’t have a pounder, use the flat bottom of a small, heavy cooking pan.
5) Remove cellophane and spread the spinach, fontina, and tomatoes along the whole length of the piece of meat.
6) Roll the tenderloin up, and hold it together with kitchen string (in a pinch, use toothpicks).
7) Rub the entire outside of the roast with salt and pepper. Wrap it in cellophane if you will be cooking it later. [You can prepare the roast up to 1 day ahead, as far as this step]
8) Preheat oven to 400ºF. If roast was prepared in advance, take it out of the refrigerator while oven is heating.
9) Place olive oil in an oven-proof skillet over medium-high heat. Add pork loin and brown on all sides.
10) Place in oven and roast for 10-15 minutes -- until meat reaches an internal temperature of 150ºF.
11) Remove meat from pan and let stand, loosely covered with foil, 5-15 minutes. Slice the roast diagonally, and pour the Red Wine Reduction Sauce over the pieces.
Source supermarketguru.com
Posted12-23-07 by VienniaJack

citychicken

i've done this exact recipe before and it's really a winner!

happy eggin
mark

East Cobb Eggy

That is absolutely gorgeous.

I have a mediterranean restaurant near me that makes a "broshule" (spelling if probably off).

Basically, it is a pork tenderloin pounded out and rolled with cheese, nuts, all kinds of stuff.

It is absolutely amazing and sounds a bit similar to yours.

I need to try this out on Thursday.

Greg