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Old 09-04-2012, 04:28 PM   #11
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This one is very tasty: Mushroom stuffed pork tenderloin
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Old 09-04-2012, 05:07 PM   #12
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I think the ingredients in a traditional bread based stuffing would be nice minus the bread or with a small amount of bread crumbs.

I guess what I am trying to say is pack in all of the flavor with none of the filler.
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Old 09-04-2012, 05:17 PM   #13
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I think the ingredients in a traditional bread based stuffing would be nice minus the bread or with a small amount of bread crumbs.

I guess what I am trying to say is pack in all of the flavor with none of the filler.
My Mom used to make a stuffed flank steak (roulade style) with a traditional turkey stuffing, with cubed bread. It was delicious and would do well with the pork as well.
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Old 09-04-2012, 06:02 PM   #14
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My Mom used to make a stuffed flank steak (roulade style) with a traditional turkey stuffing, with cubed bread. It was delicious and would do well with the pork as well.
I used the Pepperidge Farm package of stuffing mixed with spinach and cooked rice once. Usually I make my own stuffing. But this was one of my lazy days and I wanted to use the half package that was left over from a previous recipe. I moistened the stuffing with chicken stock and melted butter. I always use fresh baby spinach. The frozen, even though good, has too much moisture after it is thawed. I added it to the bread stuffing without cookiing it down first. I figured the moisture from the stuffing would cook it down. And it did.
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Old 09-04-2012, 10:42 PM   #15
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Ok, so here's how it went. The ribs were a no-brainer as they had braised in their own juices in the slow cooker, after my dry rub was liberally applied, of course. I simply fired up the grill with a solid bed of charcoal, and placed tag-alder rounds on top to protect the meat and create smoke. They came out as expected, juicy, tender, and smokey. The bark on one side was perfect. Got rave review from the guests.

The pork loin was baked in the oven. Here's what I did to it, and was pleasantly surprised by how good they came out with so little effort on my part. I cut the roast into seven equal slices, each about 2 inches thick. I made a pocket in each slice, and filled with canned apple pie filling. I placed the filled cutlets onto an oiled baking pan, and drizzled with a little cooking oil. Then, I salted the tops, sprinkled on a dash of granulated garlic, and a very light dusting of cloves. I baked them in a 425' oven for 35 minutes. They were tender, succulent, and everyone loved the apple in the pocket. The delicate flavor of the cloves mixed perfectly with the apple, the garlic, and the salt and pepper. I was really pleased with the flavor profile.

To round out the meal, I made a 3 bean salad, sans oil, and nuked 6 ears of corn, still in the husks, in the microwave, 3 at a time, until steaming hot. Made a quick bbq sauce with brown sugar, pork rib pan juices, garlic and onion powder, a splash of Lee & Perins Worcestershire sauce, and ketchup. My guests asked where did I find such a great sauce. This stuff is ridiculously easy, folks. Our guests brought an ice-cold macaroni sandwich that wasn't too creamy, and added a savory component that balanced out the sweet. I'm stuffed, my wife is stuffed, my 4 guests are stuffed, they offered to do the dishes, and I let them, and I sent them home with the leftovers, most of them anyways.

I can't believe I pulled this all off in 90 minutes. I mean, I've been known to take an hour to make a PBJ.

I served up 2 racks of smokey ribs, a full pork tenderloin, stuffed, salad, corn on the cob. I have to say that I feel pretty good about tonight's efforts. I also have to say that I'm glad I don't have to do it again tomorrow night.

I think I'm ready for bed.

Seeeeeya; Chief Longwind of the North
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Old 09-04-2012, 10:45 PM   #16
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Sounds good. I thought you wanted a savoury filling.
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Old 09-04-2012, 11:05 PM   #17
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apple pie filling filled pork sounds good, chief. i'll have to go look for my pork loin with apple and butter gravy recipe for ypu.

but yeah, you did specifically ask for savory. tsk tsk...
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Old 09-05-2012, 08:18 AM   #18
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BT & TL, you are both correct. I did want a savory filling and had figured that I would be making one of those yummy recipes all of you supplied. But time turned out to be shorter than expected, and I jsut grabbed what could eb done the fastest. I was able to prep and bake off that whole tenderloin in 40 minutes.

But fret not, my great and worthy culinary peers. I will be using the recipes that have so generously been offered.

Thanks everyone.

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