This is the way I stuff loins. We call them Bugiole (boo-Jole'). Using a mallet, pound the tenderloin into a flat rectangle.(notice how I was careful not to say "pound the meat") spread the filling ontop of the meat then roll up and tie with butchers string. Filling or stuffing of choice. I like to sautee' onions, garlic, mushrooms, sun-dried tomatoes, and roasted peppers with fresh basil, rosemary, and sage over a layer of italian sausage. Sear quickly over very hot fire then smoke low and slow. Mmmmmmmmmmmmmmmmmmmmmmmmmmmm! Mangia bella.
"You can't always get what you want but if you try sometime you just might find you get what you need"
Mange Bene Viva Bene!
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