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Old 02-05-2012, 12:56 AM   #38
Al Czervik
Babbling Farker

 
Join Date: 05-17-11
Location: Confusion, State of
Default Al's Funky Tenderloin

Trying to come up with a funky combination of flavors proved to be a real challenge. I ran a number of ideas by all the voices in my head and finally settled on this: Eggplant, Mushroom, Craisin, Spinach, Onion, Garlic and Cream Cheese Stuffed Pork Tenderloin with a Sweet Thai Chili "Inspired" Sauce Reduction.

The starting lineup.



Eggplant and shrooms drizzled with OO, salt and pepper on the grill.



Shortly thereafter.



Sweet onion, garlic and OO in the CI skillet.



Two butterflied tenderloins lightly dusted with Yardbird Jerk.



Add the softened cream cheese with the garlic / onion saute.



Add some tasty Craisins.



Top with a layer of grilled eggplant.



Top with another layer of grilled Portabella shrooms.



Finish up with a layer of spinach leaves.



Roll it all up like a big fattie.



Tied up nice and snug.



Generously coated with SM Spicy Apple Rub.



Now on to the sauce. Chopped up some jalapenos, red and yellow peppers.



All the other goodies for the sauce.



On to the stove for a rolling boil to reduce down and blend the flavors.



After about 15 minutes, mixed in the cornstarch and some water to thicken things up.



While all this was going on, in the background I fired up the Performer with KB for an indirect cook.



Moved the baskets to either side, threw on a couple chunks of cherry and on went the tenderloin.



Temp was running between 400 and 450 for most of the cook so it browned and smoked up nicely.



After the IT got to about 150, I pulled it and rested it for about 20 minutes. As you can see, there is a nice layer of bark as well.



Here's the cutaway once I finally split it open.



Served up with some fresh asparagus and sliced red and yellow sweet peppers. Drizzled one of the pieces with the sauce and left the other untouched (until after the pic ).





Money shot.



While the combination of flavors was definitely funky, they also really worked well together. The mix of sweet, salty, hot and sour ingredients were like nothing I had ever tried cooking with before. The sauce was especially tasty. It started out as sweet, then it turned hot and sour, and finished up slightly salty.

Hope you liked my Funky Tenderloin. I know my wife and I sure did.

Thanks for looking.
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