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Stuffing Pork Tenderloin with apples?

Di
Di Posts: 395
edited November -0001 in EggHead Forum
Woke up early this morning thinking about cooking a pork tenderloin. Searched the forum for a stuffing idea and found where Mad Max had stuffed one with sauteed apples.

Does anyone else have a suggestion for a stuffing with apples?
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Comments

  • BENTE
    BENTE Posts: 8,337
    here you go try this http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=932

    i had forgotten where i put that :laugh:

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • FrankC
    FrankC Posts: 416
    I do one where I stuff with walnuts, goat cheese, and dried apples. I soak the apples in a nice chardonnay before using....keeps the roast nice and moist throughout!

    fc
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  • civil eggineer
    civil eggineer Posts: 1,547
    While apples go well with pork, I have found stuffed anything makes it difficult to cook the meat to exact doneness as it is thiner and the stuffing may get into the way. I prefer to cook the meat seperately then add a sauce or stuffing at the table. Overcooked pork loses its wow factor pretty fast.
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  • Capt Frank
    Capt Frank Posts: 2,578
    I have done several pork roulades and thought about stuffing with some sort of apple mixture, but have not gotten around to it. Bente's post looks like a great way to go. I may add that to the Turkey/Thanksgiving menu. :)
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  • RRP
    RRP Posts: 26,483
    Di,

    I just jelly-roll cut my loin and add diced apples, cashews, raspberry chipotle sauce like this:
    IMG_0551.jpg

    Then roll it back up and tie it like this:
    IMG_0556.jpg

    and egg it to look like this:
    IMG_0558.jpg

    Ron
    Re-gasketing the USA one yard at a time 
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  • bees
    bees Posts: 335
    How long and what temp did you use? Looks great!!!
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  • RRP
    RRP Posts: 26,483
    sorry I just now saw your question. I cook them direct but on a raised grate at 325° dome. When they hit 140 to 143 using my Thermapen I pull the "log" off and let it set for 5 minutes before slicing. Typically time wise that means about a 90 to 105 minute cook. I also use apple chips for smoke. This makes a very visual roast and makes a nice plated presentation.
    Re-gasketing the USA one yard at a time 
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  • bees
    bees Posts: 335
    I have never cut a loin like you did can you give some tips?
    Thanks
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  • RRP
    RRP Posts: 26,483
    If the loin has a layer of fat trim any excess, but do leave the fat on. Place the loin fat side up on a piece of waxed paper and using a very sharp filleting knife begin to slice the loin into one continuous strip of pork about 1/2" thick. Just go slow and "peel it off.

    BTW I am responding to your email with the full recipe.
    Re-gasketing the USA one yard at a time 
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