Stuffed pork tenderloin recipe?

chuckls

I'm planning a stuffed pork tenderloin for dinner - any suggestions? How do I hold it together - can I wrap it in bacon? If I tie it with string, is there such a thing as "food grade" string?[p]Thanks
Chuck

Wardster

chuckls,
I suggest wrapping it in bacon. Any type of 'rope' string should work fine. I'd stay away from synthetic strings. Keep if from getting too much direct heat, or the strings will burn, the bacon will help to hold it together too.
I'd cook indirect at 300* until done....
good luck

BobinFla

chuckls,[p]Cotton string. Many stupidmarkets have it in or near the meat department. [p]Here's a response I got from Rumrunner when I asked at www.ask-a-butcher.com:[p] "For something special......butterfly the loin and fill with provolone, fresh spinach, prosciutto ham, crushed garlic, fresh rosemary sprigs and spices to taste. Tie back together and season the outside with S n P."[p]It was great and there were no leftovers. [p]BOB
Thanks again, Rum!

Cornfed

<p />chuckls,[p]I cooked one at a Jets game a while back using a recipe KennyG posted a few years ago. I think the gist is to rub with some Cajun type rub (I think I used Emeril's Southwest Essence) then marinade in honey mixed maybe with worcestershire sauce (maybe???). Then, stuff it with cream cheese and jalapeno peppers. I did this the lazy way and didn't tie it with anything. I was just careful flipping to minimize the ooze factor. Twas very good.[p]Later,
Cornfed

Unknown

chuckls, a pork tenderloin is rather small for stuffing (about 1½ inches in diameter). Do you plan to flatten it, lay on the stuffing, and roll and tie it? My mother used to do that with round steak and call it pig-in-a-blanket. It just happens that I'm doing a pork tender today and I might try it.

Unknown

Cornfed, That sure does look good. Is the pic of two tenderloins, or a loin cut in two pieces?

chuckls

George,[p]Hmm, yeah, you're right about the tenderloin being on the smallish side. I'll try to experiment with my knife cut, maybe cut it so it unrolls like a shade & I can get more stuffing in that way.[p]I'll look for my 'round to-it, and see if I can get some pictures taken.[p]Thanks to all for the replys - I'm going to stuff with proscuitto, asiago cheese, roasted garlic, and spinach. I haven't yet decided about wrapping in bacon. I might layer in some provolone if there's some room.[p]Chuck

Cornfed

George,[p]That was two tenderloins which came in a cryovac bag. Here's the higher resolution picture:[p]http://www.davidpace.net/old/pics/jets_miami/tenderloin_big.jpg