"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 05-28-2013, 07:41 PM   #1
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Roch's Greek Style Stuffed Pork Tenderloin

Here is a pork tenderloin recipe that I make for the shop. Just a few ingredients, a bit of work, but well worth the effort.

Ingredients are pork tenderloin, feta cheese, red pepper, spinach, black olives, red onion and a bit of garlic. First I clean the tenderloin, slice it down the centre and butterfly it. Cover it with plastic wrap and gently bang it out to a flat, uniform piece of meat.

Attached Thumbnails
Click image for larger version

Name:	002.jpg
Views:	177
Size:	56.0 KB
ID:	17984   Click image for larger version

Name:	003.jpg
Views:	163
Size:	52.2 KB
ID:	17985  

Click image for larger version

Name:	006.jpg
Views:	154
Size:	60.0 KB
ID:	17986  
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 05-28-2013, 07:44 PM   #2
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Line up your ingredients in the centre of the tenderloin and then roll it up and tie it. I roasted it in a 400 degree oven for about 40 minutes, brushing it with an olive oil, white wine and balsamic vinegar mixture. Let it rest for about 5 or 10 minutes and then slice is in diagonal slices.
Attached Thumbnails
Click image for larger version

Name:	007.jpg
Views:	160
Size:	58.7 KB
ID:	17987   Click image for larger version

Name:	010.jpg
Views:	145
Size:	51.5 KB
ID:	17988  

Click image for larger version

Name:	014.jpg
Views:	148
Size:	77.0 KB
ID:	17989   Click image for larger version

Name:	021.jpg
Views:	179
Size:	48.3 KB
ID:	17990  

__________________

__________________
Rocklobster is offline   Reply With Quote
Old 05-28-2013, 09:12 PM   #3
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,871
That looks like the kind of thing my Daddy used to make for his meat market Rock. I bet you can make a big profit on them in the shop and I'd have those pictures available for the customer to see. Your new boss is lucky to have you, it looks and sounds delicious.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-29-2013, 02:22 PM   #4
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Quote:
Originally Posted by Kayelle View Post
That looks like the kind of thing my Daddy used to make for his meat market Rock. I bet you can make a big profit on them in the shop and I'd have those pictures available for the customer to see. Your new boss is lucky to have you, it looks and sounds delicious.
They are selling as quick as I can make them. I am also doing single serving, half tenderloins . We cryovac some for the freezer section too.
__________________
Rocklobster is offline   Reply With Quote
Old 05-29-2013, 02:26 PM   #5
Head Chef
 
Join Date: Feb 2012
Location: USA
Posts: 1,161
Way to go, Roch. Looks Fab! I'll bet it tasted as delicious as it looks.
__________________
Cerise is offline   Reply With Quote
Old 06-01-2013, 05:05 AM   #6
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
That looks amazing Rock...thanks for sharing
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 06-01-2013, 05:57 AM   #7
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I have one of these in the freezer and will try it. Spouse is having major dental work later this month, which I think may entail a month of "gooshy" food (that is a very technical dental/medical term! LOL!). So I should use that tenderloin soon, because he won't be able to eat it at all in the following month or two. I actually have some spinach that is ready to bolt, and feta, so don't even need to go to the store!
__________________
Claire is offline   Reply With Quote
Old 06-02-2013, 07:00 AM   #8
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,022
I have made that a couple of times in the past minus the pepper. Not on my diet. Only I butterflied my tenderloin. Then flattened out with a meat pounder and tied.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-02-2013, 02:10 PM   #9
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
I butterflied it, too. You can see in the second photo. I also made a few more slits through the thicker parts of the meat so it would be easier to level out to the same thickness some hammer time...
__________________
Rocklobster is offline   Reply With Quote
Old 06-02-2013, 03:08 PM   #10
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,092
Lovely, Rock!
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Reply

Tags
pork

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.