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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-24-2011, 07:40 PM | #1 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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stuffed pork tenderloin
Got a good recipe out of Cook's Illustrated for stuffed pork tenderloin. they had 3 different recipes for the stuffing, so I kinda just did a fusion thing.
I butterflied the tenderloin, then using a meat whacker, pounded to about 1/4- 3/8" thick. I sauteed some baby bella mushrooms and layered those onto the meat along with some chopped sun-dried tomatoes, cubed pecorino-romano cheese, minced garlic and some Kalamata olives, topped off with some baby spinach. I then rolled and tied it and then sprinkled outside with a combo of salt/pepper and brown sugar to help it brown up nice. Cooked on the gasser on high heat side then moved to low heat. Came out pretty darn good. Served with a side of Acina de Pepe pasta with sauteed garlic, some red pepper flakes and more kalamata olives mixed in
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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06-24-2011, 08:08 PM | #2 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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That looks pretty fine to me! Nice combination, had to be a way tender thing with the pounding
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06-24-2011, 08:51 PM | #3 |
Full Fledged Farker
Join Date: 09-18-09
Location: Fort Smith, NT
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Actually you can do it without a whack or hammer at all.
Take two tenderloins of almost equal size. Trim to length. in the middle of each tenderloin, slice almost through. then slice each half the same way so you have from 4 to 6 cuts depending on size. open them up well. both tenderloins. Brush with a mixture of butter and bacon grease. Place stuffing on one half level to the cuts plus 1/4 inch above the cuts place the 2nd tenderloin on the first. Tie with twine. One wrap per 1.5"inches (3.25 cm) roast 375 with an apple jelly glaze I've had great success with these using stove top stuffing with 3/4 cup of apple sauce! Fruit stuffings work great with this. Next time I do one I'll post it, if I ever remember how to get pics up in here. |
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06-24-2011, 08:55 PM | #4 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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well dag gone it...what if i like pounding my meat?? :)
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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06-24-2011, 09:14 PM | #5 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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That looks great, bro!
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06-24-2011, 09:17 PM | #6 |
Babbling Farker
Join Date: 03-06-10
Location: kentucky
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dude that is sweet indeed
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06-24-2011, 09:28 PM | #7 |
On the road to being a farker
Join Date: 06-10-11
Location: Spartanburg, SC
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Looks awesome. My wife uses acine de pepe for Pastine (chicken soup ) and pasta salad. I will have to try using it as a side dish. What all did you do to it?
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06-24-2011, 09:54 PM | #8 |
Full Fledged Farker
Join Date: 06-01-11
Location: Fresno, CA
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Very nice..
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06-25-2011, 04:59 AM | #9 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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I say YESSSS PLEASE!!!
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06-25-2011, 07:08 AM | #10 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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I just cooked 8 oz.'s of the pasta per directions on box. Meanwhile, finely chopped 2 cloves of garlic. melt 2 tablespoons butter and 1 tablespoon olive oil in fry pan. let foam subside. add garlic and 1/4 tsp red pepper flakes or to taste. Saute for 2 mins or so until golden. Throw in 1/2 cup or so of quartered Kalamata olives and then toss it with the pasta. Serve at room temp.
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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06-25-2011, 09:06 AM | #11 | |
On the road to being a farker
Join Date: 06-10-11
Location: Spartanburg, SC
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Quote:
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