looking for a stuffed pork tenderloin recipe

GirlyEgg

I'm looking for a good stuffed pork tenderloin recipe... preferrably with spinach, cheese, sundried tomatoes, etc....

Kew_el_steve

They usually come two to a package.

Butterfly each lengthwise and pound flat. Dust with DP Red Eye. A layer of Spinach: either fresh baby or thawed and pressed frozen. A layer of garlic herb feta. A layer of minced sun-dried tomatoes. A layer of black olives. Roll widthwise: opposite the way it was cut. Wrap in bacon. Indirect at 375 for 1-1/2 hours or so until 150* internal. Rest for 10 minutes, and slice.

BENTE

like this one??? :P



Pork, Tenderloin, Stuffed, Tomato, TB

i seen this recepie on the bge forum and decided to try it myself.. i have changed it after i made it and have added the changes here.....


2 Pork Tenderloins Butterflied
1 bag Spinach
4 slices cheddar/swiss cheese
1/2 9 oz jar sundried tomato paste
4 tbs Water
butchers twine
a few shakes of your favorite rub



1 pork tenderloins do not come butterflied so you will have to that on your own.. it is very easy after you do it. it is a little intimidating if you have never done it....
2 put 4 tbs of water into a big shallow pan.. bring to a boil.. add your bag of spinach and turn until it is all wilted.. remove from the pan and put in a tee towel... squeeze out as much moisture as you can... move spinach to cutting board and chop up... i have not tried using frozen spinach but i guess that would work also just make sure to squeeze out as much water as you can..
3 lay out your tenderloins on your cutting board and shake some of your favorite rub (i use dizzy pig)
4 using a spoon spread the sundried tomato paste over the tenderloins
5 layer in the cheese
6 last add your chopped spinach
7 tie up using the butchers twine.. if you are bad at tying knots just use bamboo skewers that might work also
8 sprinkle the outside with some more of your rub
9 place tenderloins on a 400 degree egg until the internal temperature reaches 145 degrees
10 place on your cleaned cutting board covered with foil for 5-10 min
11 pull off your butchers twine or pull out skewers
12 slice.
13 enjoy


Recipe Source
Author: T.Bente

Source: originally on BGE Forum

as i said i have made some changes from the original recepie which i copied from supermarket. com which vienna jack pointed me toward

Grandpas Grub

GirlyEgg,

There are a ton of them in the posts over the last 2 weeks.

Go to the search, press space bar (while in the box). You will go to advacned search.

Look for port tenderloin or just tenderloin. Click look in body of post, limit to 1 month.

You should get pages and pages of hits.

Broc cooks a lot of these for large groups. A lot of members put up different recipes in these posts. (including bente)

If you have a problem finding any email me. I have saved quite a few of them.

GG

Gandy Dancer

Here is ONE

Slotmercenary

greetings,
there are as many different combos as there are cooks. i usually come up with a different one each time butdon't limit yourself and have fun. here is a couple of pics to demonstrate that.
this one is stuffed with candied dry tropical fruit with feta cheese

here is one with asparagus and gouda and spinach and apricots

DynaGreaseball

That's exactly what I put in this one. Spinich, sundried tomatoes, goat cheese, roasted peppers. It was plenty of good stuff to stuff with. If you have some dried figs, it goes well with it too.

Have fun.

DynaGreaseball

Woops. Didn't read closely. This was a pork loin roast.

Mr. & Mrs Potatohead

STUFFED PORK LOIN
Dad's Kitchen
From JB
Serves 10 to 12

1-1/2 lbs. bulk (fresh pack) Italian pork sausage
1/2 C. bread crumbs
1/2. Ricotta cheese
1 carrot, shredded (about 3/4 C.)
1 to 2 shallots (1 Sm. red onion), very finely minced
6 cloves garlic, minced
1 T. dried parsley
1/2 t. salt
1/4 t. fresh ground pepper
1 T. virgin olive oil
1 boneless, whole, pork loin roast (3 to 4 lbs.)

1)) Brown the sausage over high heat in a Lg. skillet. Drain resulting fat and transfer to a bowl Combining the bread crumbs, cheese, carrot, garlic, salt, pepper and parsley.

2)) Butterfly the roast:
Starting about a third in from one side, make a lengthwise cut in the roast, to within 1/2" of the bottom. Turn the roast over doing the same on the opposite side (from the end, it would look like an "S" has been cut). Open the roast so it lies flat, press between sheets of wax paper to about a thickness of 3/4".

3)) Spread the sausage mixture evenly over the meat, to with in 1" of the edges. Roll (jelly roll style) starting with the long side. Tie in several places with kitchen string and secure the ends with tooth picks.

4)) Place seem side down in a shallow roasting pan. Rub roast with oil, sprinkle with a touch of salt and pepper, cover and bake at 350 degrees F. for 45 minutes (eiuther in the oven or on / in an Egg. Uncover baste with juices (add a little more oil if needed) and continue roasting for an additional 60 minutes or until temped. at 165 degrees F. Let the roast rest for 10 to 15 minutes before slicing.