ISO - Pork Tenderloin recipes

[Kayelle]

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.

[Timothy]

Originally Posted by Kayelle

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

[buckytom]

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.

[Addie]

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 135ºF. Let stand for about 15-20 minutes. Done to perfection. And with natural juices still in it.

[lyndalou]

Addie, what temp. for the oven. Your technique sounds good.

[Timothy]

Originally Posted by Addie

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 135ºF. 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!

[taxlady]

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.)

[Addie]

Originally Posted by lyndalou

Addie, what temp. for the oven. Your technique sounds good.

375ºF. I would usually do meats at 350ºF. 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.