There was a pack of pork loin cutlets sitting in the fridge just waiting to be used. I call them cutlets mainly because they ended up being pretty small, thick, but, small. The only two things I knew for sure was that they were going to be grilled and, I wanted to do something special with them. Last week, I stuffed a part of this same pork loin with a duxell and bread stuffing combination. That was very very good so, I thought about stuffing these as well but, I couldn't do a bread stuffing again. So, after a quick run through the fridge and cupboards, I came up with these ingredients to play with.
Did I mention that there was also a snow storm going on? This is what the grill looked like when I went out to light it. (The white streaks are falling snow that decided to get in the picture.)
While the coals were heating up, I started on the stuffing. This was the ingredients I went with for it:
1 Medium Yellow Onion
1 Celery Heart
1/2 Yellow Bell Pepper
2 Peach fruit cups, fruit and juice seperated.
1 tsp Garlic (minced)
1 tsp Chile Powder
1/2 tsp Cinnamon
1/2 tsp seasoning salt
1/2 tsp black pepper
2 Tbs Olive Oil
First the onion was chopped up followed by the celery. Now, When it comes to celery, I love the flavor it brings to dishes but, I've found the best flavor comes from the heart of the bunch. Therefor, I ripped it out and used it.
Then half a yellow bell pepper was chopped up as well.
Then into a saute pan with the olive oil, went all the veggies.
I then threw in all the seasonings except the salt and continued to cook the veggies until they started to soften. Then the peaches went in.
After this had cooked for a couple of minutes, I added the salt and let it continue to cook on extremely low heat while I worked on the cutlets.
To create the stuffing pocket in the cutlet, a fillet knife was inserted and worked through the meat in an arcing motion.
By doing this, it creates a relatively small opening and a cavity within the meat. If doing this yourself be extremely careful not to cut yourself. Also, it helps to feel inside the pocket to make sure you have created a large enough area.
Due to how small these particular cuts were, I decided I could use all the help I could so, I then tenderized them to help flatten them out and make them a little bigger to work with. It's important to do this, only after you have made the pocket and not before, if you do it before, the meat may be too think to safely cut into.
By this time my stuffing had cooked down nicely and was ready to go.
Now it was time to stuff! I used a teaspoon to do this. A teaspoon is nice because of it's size. Not only are you putting in little amounts at a time but it can also fit in the cavity and help pack in the stuffing.
Because these were destined for the grill, I did not want to over stuffed them. They were stuffed up to the point where I could still close the opening with a toothpick.
These received a quick dusting of seasoning salt and then onto the grill they went to cook over direct heat.
While these were cooking, I returned the stuffing to low heat. The peach juice along with 1 Tbs of sugar were then added to the stuffing to create a compote. Or, at least, I'm pretty sure it would be called a compote now. Darn cooking terms.
Due to how thin the meat became with cutting the cavity and tenderizing, the cutlets were only cooked for about 5 minutes on one side before they were flipped.
After they cooked for about another 3 minutes, they were removed from the grill. Seriously, these things will cook wicked fast and you can easily burn them if you don't pay attention.
The cutlets had the toothpicks removed and were then served up with some of the compote on the top.
This was some darn good eating! The meat was very moist! The stuffing and compote gave it almost a peach cobbler like quality. I plan on hitting these leftovers hard later today and I'm so going to do this again.
Thanks for looking!