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Old 10-24-2007, 06:17 PM   #21
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Quote:
Originally Posted by Mylegsbig View Post
I dont eat giblets or any of that crap.
Do pigs have giblets?

Cooking Pork Tenderloin is a site that should give you something to think about. Personally, I'd make a cranberry, apple and sausage stuffing for a pork loin, but the mushroom and spinach at the first site sounds good, too.
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Old 10-24-2007, 06:20 PM   #22
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i meant for the gravy Caine
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Old 10-24-2007, 06:25 PM   #23
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MLB, try a stuffing with a mix of spinach sauteed with shallots and mixed with some feta cheese and a sprinkle of nutmeg. It's not a bulky filling for this smaller cut of meat and tastes great!
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Old 10-24-2007, 06:29 PM   #24
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wow best idea ever. spinach and feta!!!!
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Old 10-24-2007, 07:07 PM   #25
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wow best idea ever. spinach and feta!!!!
Well then, pine nuts seem like a likely third. What about pistachios?
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Old 10-24-2007, 07:26 PM   #26
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ooooh. man you guys are full of the best ideas.
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Old 10-24-2007, 08:41 PM   #27
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Those tenderloin packs typically have two tenderloins in them. If that is what you get, try this, stuff one, and then simply grill the other one whole! If you like, marinate the whole one in teriyaki and orange or pineapple juice. Grill it about 4-5 minutes a side (4 sides) or until you hit 155 degrees in the thick end. Pull it off and foil it. Let it rest for 8 minutes, then slice (on a bias) into 1/4" medallions. Arrange the medallions on the plate and dribble the collected juices from when it rested in the foil over the meat. Simple, but incredibly outstanding.

Some meats donít need a lot of fuss or dress, and this is one of them. Try it!
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Old 10-24-2007, 09:20 PM   #28
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I made cornbread stuffing on thanksgiving that rocked. make like your typical bread stuffing with butter/poultry seasoning/seasoning salt but bake up some cornbread for it.

another great tick is sing pinapple in stuffing....seems odd but tastes awesome
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Old 10-24-2007, 09:38 PM   #29
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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.
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Old 10-24-2007, 09:50 PM   #30
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Rosemary cornbread stuffing!!! mmm. i grow fresh rosemary in the summer sadly my growing seasons over but i think i will see if the supermarket has some.....if they do i'm going to try roulade tommarow! great sugestion it certianly has my attention my mouth is watering already
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