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Message
Stuffing a pork tenderloin
Posted on 11/10/12 at 7:51 am
Posted on 11/10/12 at 7:51 am
Pot luck with friends this evening and I'm planning on stuffing a pork tenderloin--was thinking of cream cheese mixed with some chopped spinach, sausage, and a variety of white shredded cheeses. I'll fill the inside with this, tie it up and then cover the outside with a brown sugar, ground pecan, garlic, and pepper rub.
Anyone else with a suggestion?
Anyone else with a suggestion?
5
Posted on 11/10/12 at 7:56 am to JoseVargasTX
quote:
Anyone else with a suggestion?
Make 2
Posted on 11/10/12 at 8:05 am to JoseVargasTX
A tenderloin is going to be hard to stuff as they are not that big at all. A whole/half/ or just portion of a loin is very doable after butterflying it. Why stuff pork with more pork? Use some goat cheese over the Philly, and no more cheeses. Spinach and some element of a fruit. Nix the BS, go with a fruit glaze on the exterior, and roast the pecans separately then coarsely chop, and sprinkle on the thing, and seal it on with the fruit glaze for the last 15 minutes
This post was edited on 11/10/12 at 8:08 am
Posted on 11/10/12 at 11:18 am to JoseVargasTX
This video will show you how to properly butterfly a tenderloin.
How to butterfly a pork tenderloin
I like to stuff it with basil, procuitto and a little cheese, or roasted red peppers, provalone cheese, and the tail end of the tenderloin chopped up.
I have also seen it stuffed with andoille sausage but have not made it yet.
How to butterfly a pork tenderloin
I like to stuff it with basil, procuitto and a little cheese, or roasted red peppers, provalone cheese, and the tail end of the tenderloin chopped up.
I have also seen it stuffed with andoille sausage but have not made it yet.
Posted on 11/10/12 at 11:20 am to ruzil
Awesome--thanks for the tips guy--I'll let you know how it turns out!
Posted on 11/10/12 at 11:20 am to ruzil
quote:
I have also seen it stuffed with andoille sausage but have not made it yet.
I have. Its good. I've seen them stuff with a link of boudin too.
Posted on 11/10/12 at 1:55 pm to ruzil
try not to butterfly it...try boring it out ....works better...just take a long knife to each scrunched up end....then used your finger to bore it out (you will have dirty thoughts while doing it)
Posted on 11/10/12 at 2:46 pm to JoseVargasTX
Sounds like too many different flavors going on.
Posted on 11/10/12 at 3:52 pm to JoseVargasTX
I did a tenderloin very similar a while back using a recipe out of Southern Living-- it was no big deal to butterfly the tenderloin. The stuffing I used was spinach and sausage with some cream cheese, but no extra cheese. Bread crumbs, too. It turned out really well. I will probably be making a couple for Christmas this year.
I like the sound of that rub, too.
Sounds good.
I like the sound of that rub, too.
Sounds good.
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