Originally Posted by Mylegsbig
What is the typical method to cook a stuffed pork Tenderloin?
Also, where is the incision typically cut?
When I teach at the school, I like to have my students think a little bit and answer why they do something. Makes them learn a bit more than just reading recipes. Anyone can read a recipe (my 9yr old can) but you need to understand why things are done a certain way. That will propell your cooking techinque ahead of other people.
Question: Why is pork always served (or served a lot) with Pinapples? The answer will be the answer on why you always see it cooked with similar items.
Stuffing a tenderloin, if you haven't done it before, can be pretty hard to explain in words. But basically, cut on both ends, and shove a sharpening steel through it. Wiggle it around to make it bigger. Put your stuffing (make sure it is cooked and cooled) in a piping bag. Shove it in one end. Squeeze the heck out of it. Then do what my mom taught me is called a over/under stich? I think that is what it called in sewing. Stich it with cooking twine.
Don't just stick in the oven. Get a nice carmelization on the stove with it first, then transfer to a pan or tray, and put in oven. Cook to about 125 degrees.
Cooking a Pork Loin is covered in the our Basic Cooking series. I don't teach just how to cook it but the science of: Protein cooking, tying with twine, carmelization, cooking to different temperature, and testing for doneess, and creating a sauce from the pan. Loin is perfect for teaching the basics of protein cooking.