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Old 09-04-2012, 12:31 PM   #1
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ISO Fillings for Pork Tenderloin Roulade

I have a pork tenderloin that is going to be prepared tonight, along with Louisiana style spareribs. I'm thinking about slicing the tenderloin into thin rounds, and making roulaides. Anybody have a savory filling, preferably without cream cheese, that works well for this purpose. Even if you've never tried it, but think it will taste great, and make for tender bites, I'm up for every suggestion. Thanks.

Seeeeeya; Chief Longwind of the North

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Old 09-04-2012, 12:56 PM   #2
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how about sweating some sliced fennel and sweet onions in butter, then mix together with fresh thyme, cubed white bread, and a good coupla splashes of balsamic vinegar for a filling, chief?
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Old 09-04-2012, 01:39 PM   #3
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I'm thinking stuffed porchetta. I generally do "the Iron Range special" (fennel, rosemary, garlic, onion, dill seed), but you could try gennaro’s stuffed porchetta | Jamie Oliver | Food | Recipes (UK).
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Old 09-04-2012, 01:45 PM   #4
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One of our favs is spinach and feta with shallots and breadcrumbs.
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Old 09-04-2012, 01:54 PM   #5
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I have only made this with a boneless pork loin. I am thinking of trying it with a cheese added to the filling. Maybe feta or a smoked or regular gouda cheese.

MsMofet's Stuffed pork loin roast

  • Boneless pork loin (butterflied)
  • Mushroom caps - chopped small
  • Onion - chopped small
  • Chopped Spinach - fresh (steamed) or frozen (thawed) - squeeze dry
  • Butter
  • Olive oil
Herbs and Spices - to taste:
  • Granulated Garlic powder
  • Onion powder
  • Goya Adobo seasoning
  • Accent (or MSG) - optional
  • Ground Sea Salt
  • Ground peppercorn blend
  • Ground Hot red pepper flakes
  • Cayenne
  • Hungarian hot Paprika
  • Dry thyme
  • Dry rosemary
  • Butcher twine (or other fasteners)
  1. Preheat oven to 350°F
  2. Sauté mushrooms and onions in butter and oil till soft.
  3. Add spinach and mix well.
  4. Season to taste.
  5. Cool mixture till can be handled without burning yourself.
  6. Spread butterflied pork loin with mixture to an inch form end.
  7. Roll pork jelly roll style and tie with butcher twine every inch to insure filling stays in.
  8. Season on all sides.
  9. Sear on all sides in heavy oven safe pan (I use my cast iron pan).
  10. Place pan in oven and roast till internal temp is 145°F.
  11. Remove to platter and allow to rest 5 minutes.
  12. Remove twine and slice.
You can make a gravy from the pan fond.

Serving suggestion: Rosemary roasted red potatoes and Brussels sprouts.






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Old 09-04-2012, 02:00 PM   #6
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In my catering days I had a popular item - pork tenderloin stuffed with strawberries and chorizo.

grind or chop very fine raw chorizo, add finely diced strawberries, fresh chopped tarragon, fresh chopped thyme and fresh ground pepper. Roll and tie up, sear in hot oiled pan on all sides and finish in a 350 F oven

The sweetness and acid from the fruit pairs beautifully with the heat of the sausage and the herbs bring the flavours together nicely. All I served it with was an au jus from the pan drippings.
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Old 09-04-2012, 03:20 PM   #7
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Quote:
Originally Posted by LPBeier View Post
In my catering days I had a popular item - pork tenderloin stuffed with strawberries and chorizo.

grind or chop very fine raw chorizo, add finely diced strawberries, fresh chopped tarragon, fresh chopped thyme and fresh ground pepper. Roll and tie up, sear in hot oiled pan on all sides and finish in a 350 F oven

The sweetness and acid from the fruit pairs beautifully with the heat of the sausage and the herbs bring the flavours together nicely. All I served it with was an au jus from the pan drippings.

I was going to say apples or pears or apricots and chorizo
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Old 09-04-2012, 03:29 PM   #8
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Quote:
Originally Posted by jennyema View Post
I was going to say apples or pears or apricots and chorizo
The strawberries seem to work very well with the sausage. I used the stuffing for a pork loin for a wedding (actually we made 7 full loins) and as a roulade filling for tenderloin for a private dinner. Both went over really well and I have made it for family both ways since!
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Old 09-04-2012, 03:31 PM   #9
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I usually don't like fruit in savory dishes but fruit and pork marry well
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Old 09-04-2012, 04:28 PM   #10
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Quote:
Originally Posted by jennyema View Post
I usually don't like fruit in savory dishes but fruit and pork marry well
+1
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