Pork Tenderloin + Stuffing. Your Ideas.

[Jeff G.]

If you've got a pork tenderloin and not a pork loin, and you really want to try something new, you could try to do a roulade. If you're not familiar with roulade, it's basically where you cut or pound your meat such that it lays flat and wide like a book or a large sheet of paper (not that thin though). WHat you do is lay your stuffing over the expanse of your pounded meat, and then roll it up tightly, tie it with butcher's twine, then cook it. I think it's normally a roasted dish, but there's no reason you couldn't do it on the BBQ, and no reason you couldn't smoke it.

Rosemary was mentioned as an herb to use, which I really agree with; I think it gos great with pork. I also think that, made well, a cranberry sauce would go well with it. What I think could be really killer is if you did rosemary cornbread for your roulade, and then after you tie it up, crust in in some cracked peppercorns. If you have any chicken glace or stock I would use that as a sauce base and use some kind berry with it, though I think some golden raisins or sultana raisins might really elevate the dish.

Wow, and now here you've got yourself quite a dish if you want to do it.

Or do it with a pork loin--like this I did in this post..
http://www.discusscooking.com/forums/f49/ok-new-here-pork-loin-recipe-38355.html

 

[Mylegsbig]

this thread has really come along

TTT for some of the other members

alot to be learned here...

 

[college_cook]

Thanks for the link to that thread Jeff. I couldn't find any good pictures to illustrate the process by Googling.

 

[Jeff G.]

Thanks for the link to that thread Jeff. I couldn't find any good pictures to illustrate the process by Googling.

No problem.. After all--that's me!!

By the way--are you a student at IU.... I work for IU regional in Kokomo...

 

[college_cook]

By the way--are you a student at IU.... I work for IU regional in Kokomo...

Yep, currently finishing my last semester at IU Bloomington.

 

[Dave Hutchins]

Apple jelly, ginger, appricot jelly melted and mixed makes a wonderful sauce for pork

 

[bknox]

I realize this may be to little to late but below is a baste I use on pork and my stuffing recipe.

Baste (possibly more of a finishing sauce) for pork or chicken;
2 tablespoons orange marmelade
1 tablespoon hot sauce
! pad of butter

Heat up to melt the marmelade and butter, stir, and baste on whatever you are cooking the last 5 to 10 minutes of cooking.

Stuffing Recipe;
Take a loaf of bread that has possibly seen better days and cut it into small cubes. Put the bread on a cookie sheet and baked it at 225 degrees, until really dry, about 40 minutes. Keep a pretty close eye on it as it will brown, which is ok, but you do not want to burn it.

While the bread is drying out in the oven you need to prepare:

1/2 cup butter - no preparation here, just get it out
1 cup finely chopped celery
1/2 cup finely chopped onion
1-1/2 teaspoons of thyme
a fat pinch of garlic powder
a pinch of sage
about a cup of chicken broth or water if you're lame.
salt and pepper at hand

In a small saucepan sauté the celery, onion, thyme, garlic powder and sage in butter. Keep this up until onion is clear but not brown. Just before the onions are done add 1/8 teaspoon (a pinch) of salt and about twice that amount of ground pepper.

When the bread is dry and the onion is clear it is time, to kill again, just kidding. It is time to put the bread into a bowl and lightly toss it while adding the onion mixture and then the chicken stock.

There you have it, stuffing.

 

[Robo410]

a great acccompaniment to pork beside fruit is more savory: spinach and cheese. Fresh bread crumbs (make your own) parmesan or romano cheese, chopped spinach (squeeze it dry), the usual sauteed onion and garlic and mushrooms if you like. Moisten with chicken broth. salt pepper chili flakes thyme

If you want to stuff the tenderloins, use a smooth sharpening steel to make a "tunnel" through the meat and them use a piping bag to insert the stuffing. Otherwise bake it covered except last 10 min (sprinkle more cheese on top to crust it nicely.)

Also great for pork chops and loins (butterfly and stuff then roll and tie.)