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What I did with the sun dried tomatoes

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edited November -0001 in EggHead Forum
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<p />First I did a quick search on Google looking for "Pork Tenderloin" and "Sun Dried Tomatoes". This one was near the top: Pork Tenderloin Stuffed with Spinach, Fontina Cheese, and Sun Dried Tomatoes.[p]I made a couple of small changes. First, I flattened out two tenderloins (about 2.5# of meat total) instead of one and rolled up the tomato-cheese-spinach filling into both pieces of meat to make a bigger roll. I also skipped the skillet step in the recipe and just rubbed olive oil, salt, and pepper on the outside before transferring to the Egg running at 400 deg F dome temp.[p]PICT0246.jpg[p]I cooked it at 400 deg F until the internal temperature reached 150 deg F, then pulled it and let it rest for 10 minutes.[p]PICT0247.jpg[p]After the rest I sliced it right down the middle to get a good pic of the middle. It looked great![p]PICT0248.jpg[p]PICT0255.jpg[p]Thanks for the sun dried tomato ideas. Now I have to run out and get some pizza dough and fixings for lunch![p]Jack in Vienna VA[p]
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