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Stuffed Pork Tenderloin experiment
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njl
Posts: 1,123
I butterflied 2 pork tenderloins, pinned them together, filled them with a cooked wild rice mix and some chopped raw scallions, rolled them up and tied them, then wrapped with bacon, and have been cooking indirect with 2 discs of oak for flavor for just over an hour.
Backup plan is take-out...hopefully it won't come to that.
Backup plan is take-out...hopefully it won't come to that.
Comments
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You don't need to pin them as long as you overlap opposite to the direction you roll. Sorry that makes no sense. If you roll away from yourself have the one directly in front of you on the bottom. Pound the daylights out of the seam.
Steve
Caledon, ON
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Picture added. I considered pounding them...but did not. Hopefully that wasn't a critical error.
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<P>I like to pound them thin:</P>
<P> </P>
<P><A href="http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1170242&catid=1">http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1170242&catid=1</A> </P> -
<P>You will be fine. Just for future reference this is four splayed and pounded together. Actually its three with the fourth pounded out, sliced and laid over the seams and pounded again. Sorry photobucket is at a snails pace but here is the idea.</P>
<P><IMG style="WIDTH: 884px; HEIGHT: 663px" id=placeHolder_0 alt=" photo P1030663-Copy.jpg" src="http://i399.photobucket.com/albums/pp79/littlestevenpics/P1030663-Copy.jpg" data-link="id{:placeHolderId}"></P>
<P><IMG style="WIDTH: 884px; HEIGHT: 663px" id=fullsizeMedia alt=" photo P1030665.jpg" src="http://i399.photobucket.com/albums/pp79/littlestevenpics/P1030665.jpg" width=900 height=675 data-link="src{:fullsizeUrl} width{:rsWidth} height{:rsHeight}"></P>
<P><IMG style="WIDTH: 884px; HEIGHT: 663px" id=fullsizeMedia alt=" photo P1030667.jpg" src="http://i399.photobucket.com/albums/pp79/littlestevenpics/P1030667.jpg" width=884 height=663 data-link="src{:fullsizeUrl} width{:rsWidth} height{:rsHeight}"></P>
<P><IMG style="WIDTH: 884px; HEIGHT: 663px" id=placeHolder_0 alt=" photo P1030676.jpg" src="http://i399.photobucket.com/albums/pp79/littlestevenpics/P1030676.jpg" data-link="id{:placeHolderId}"></P>
<P><IMG style="WIDTH: 884px; HEIGHT: 663px" id=fullsizeMedia alt=" photo P1030679.jpg" src="http://i399.photobucket.com/albums/pp79/littlestevenpics/P1030679.jpg" width=900 height=675 data-link="src{:fullsizeUrl} width{:rsWidth} height{:rsHeight}"></P>
<P> <IMG style="WIDTH: 884px; HEIGHT: 663px" id=placeHolder_0 alt=" photo P1030681.jpg" src="http://i399.photobucket.com/albums/pp79/littlestevenpics/P1030681.jpg" data-link="id{:placeHolderId}"></P>Steve
Caledon, ON
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Just bookmarked this one LSPROUD MEMBER OF THE WHO DAT NATION!
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Mine did not come out that well. It's edible...but not something I'd go out of my way to do again. I cooked it to about 150F, and the meat is drying out. For me, I think pork may be just for BBQ.
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Que_n_Brew said:Just bookmarked this one LS
Yep, me too. -
I think this was the best one I ever did
Procuitto and Calabrese salami
Provolone, green onions and sliced garlic
Sundried tomatoes, bomba
Pile of Genoa salami
All wrapped up
Egged
Very good
Steve
Caledon, ON
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Little Steven said:
I think this was the best one I ever did
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
@LS, WOW, I used to pay extra for Italian combos with those ingredients. Fantastic Sir!!!!Bx - > NJ ->TX!!!All to get cheaper brisket!
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Thanks guys. All the fatty meat in the stuffing keeps the pork really moist.
Steve
Caledon, ON
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I did the second one Monsieur Étienne posted awhile back.
It really is the bomba.I had a bunch of leftover italian meats from a party at Christmas time. I added some banana peppers too. It's like a bad-ass pork stromboli roll.
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