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Old 01-12-2012, 05:28 PM   #11
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You lost me, Kayelle. If I flatten it by pounding it, how can I then cut a pocket into it?
You could cut the pocket before pounding it if it's easier for you. The meat should only be slightly flattened, not flattened thin.

Wouldn't I place the filling into the flattened meat and fold the meat over to create the filled pocket?
That would also work, if you would prefer to do it that way. It's fine with me.
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Old 01-12-2012, 05:36 PM   #12
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Originally Posted by Kayelle View Post
Originally Posted by Timothy
You lost me, Kayelle. If I flatten it by pounding it, how can I then cut a pocket into it?
You could cut the pocket before pounding it if it's easier for you. The meat should only be slightly flattened, not flattened thin.

Wouldn't I place the filling into the flattened meat and fold the meat over to create the filled pocket?
That would also work, if you would prefer to do it that way. It's fine with me.


Thanks Kayelle. I misunderstood you. I thought you meant to flatten the meat as one would for cordon bleu
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Old 01-12-2012, 11:19 PM   #13
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welcome, alexander the grape. lol, cool uname. are you macedonian?

my paternal grandmother was named delia.

i have a good, tnt recipe for pork tenderloin with apples, sweet onions, fennel seeds, and wholegrain mustard.

lemme go look it up. bbl.
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Old 01-13-2012, 02:11 AM   #14
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I butterflied one, stuffed it with seasoned spinach, toasted pine nuts, and feta cheese. Rolled, tied, seared and then place in the oven until it reached a temp of 135F. Let stand for about 15-20 minutes. Done to perfection. And with natural juices still in it.
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Old 01-13-2012, 07:33 AM   #15
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Addie, what temp. for the oven. Your technique sounds good.
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Old 01-13-2012, 09:52 AM   #16
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Originally Posted by Addie View Post
I butterflied one, stuffed it with seasoned spinach, toasted pine nuts, and feta cheese. Rolled, tied, seared and then place in the oven until it reached a temp of 135F. Let stand for about 15-20 minutes. Done to perfection. And with natural juices still in it.
With the exception of the pine nuts, that sounds absolutely delicious, Addie! It's not that I don't like the pine nuts; I love them, but only by themselves. Same with all nuts. I've never enjoyed mixing them into anything, but I love eating them all by themselves. I've had a pork tenderloin in the freezer for some time now. I think I'll use your recipe to cook it! Thanks!
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Old 01-13-2012, 11:16 AM   #17
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I really like this recipe that I have adopted from my Danish cooking site: Mushroom stuffed pork tenderloin (It's in English and I have a list of metric conversions at the bottom.)
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Old 01-13-2012, 12:52 PM   #18
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Addie, what temp. for the oven. Your technique sounds good.
375F. I would usually do meats at 350F. But a pork tenderloinn is so lean, that I want it to reach the right temp quickly, and then let it rest while the juices redistrubute and the temp rises some more. I also use the restaurant method. I place it in the oven in the same pan I sear it in. I have a couple of restaurant saute' pans. Heavy aluminum. They work perfectly for this technique.
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