Mediterranean Stuffed Tenderloin with Pomegranate Balsamic Vinegar and Dijon mustard glaze.

[DerHusker]

[FONT=&quot]This is my first time making this but since there is a “Pork Tenderloin!” Throwndown going on here: http://www.bbq-brethren.com/forum/showthread.php?t=234235 I thought I’d give them whirl.

I started out by buying some tenderloin from Costco.[/FONT]
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[FONT=&quot]I then started gathering the ingredients for the filling.[/FONT]
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[FONT=&quot]And then the ingredients for the glaze. Here are most of the ingredients.[/FONT]
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[FONT=&quot]Minced the herbs.[/FONT]
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[FONT=&quot]Sliced the Apricots and Sun Dried Tomatoes.[/FONT]
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[FONT=&quot]Sautéed the OO and Garlic. [/FONT]
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[FONT=&quot]Threw in 5 packed cups of baby spinach [/FONT]
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[FONT=&quot]and sweated it down 3 minutes.[/FONT]
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[FONT=&quot]I then stirred in the SD tomatoes and apricots.[/FONT]
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[FONT=&quot]For the topping I zested a lemon.[/FONT]
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[FONT=&quot]I added everything to a skillet, stirred and heated slightly. [/FONT]
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[FONT=&quot]I took the 2 tenderloins out [/FONT]
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[FONT=&quot]and sliced them in half[/FONT]
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[FONT=&quot]I then covered them in plastic and lightly pounded they out to a more uniform thickness.[/FONT]
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[FONT=&quot]I added the Feta cheese to the filling and stirred [/FONT]
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[FONT=&quot]and then spread it out on the loins.[/FONT]
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[FONT=&quot]I rolled them up [/FONT]
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[FONT=&quot]and then tied them up with butchers twine.[/FONT]
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[FONT=&quot]I then placed them in a roasting pan [/FONT]
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[FONT=&quot]and then spread on the Pomegranate Balsamic Vinegar and Dijon mustard glaze.[/FONT]
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[FONT=&quot]I then placed them in my preheated (to 375) kamado.[/FONT]
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[FONT=&quot]After 45 minutes the I.T. was at 145 so I took them out and let them rest for 10 minutes. Here are the plates pics.[/FONT]
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[FONT=&quot]Here’s the Money Shot![/FONT]
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[FONT=&quot]It was delicious and my wife loved it![/FONT]
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[FONT=&quot]Thanks for looking. [/FONT]

 

[BillN]

Looks incredibly tasty, well done.

 

[tom b]

fanfarkingtastic!

 

[bjarolim]

Your killing me. I feel like i need to take 4 years of college to get to Your level. Just when I think I do something out of the ordinary, there u are with your amazing food. Looks awesome....very awesome. And kills my spirits! Thanks alot

 

[Enrico Brandizzi]

Complimenti, it looks delicious from here!

 

[Big-Joe]

Daaaaayuummm!

 

[Al Czervik]

 

[DerHusker]

Looks incredibly tasty, well done.

Thank you Bill. It was tasty.

 

[Big George's BBQ]

YUM I need to try that one Thanks

 

[DerHusker]

fanfarkingtastic!

Thank you Tom

 

[DerHusker]

Your killing me. I feel like i need to take 4 years of college to get to Your level. Just when I think I do something out of the ordinary, there u are with your amazing food. Looks awesome....very awesome. And kills my spirits! Thanks alot

Thank you bjarolim and sorry for killing your spirits. :scared:

You made me laugh with this but it did make me think. Since I've been attending the BBQ-Brethren University for 4 years now, it makes sense that I'd be 4 years ahead of you. :laugh:

 

[DerHusker]

Complimenti, it looks delicious from here!

Grazie Enrinco.

 

[DerHusker]

Daaaaayuummm!

Thank you Joe

 

[kennyd0118]

Looks great and a fantastic description of the process. Well done!

 

[ssv3]

Lovely!!

 

[DerHusker]

Thank you Al. My wife like that pic also so that is the one I ended up using.

 

[DerHusker]

YUM I need to try that one Thanks

Thank you George. It was as hard to do as I initially thought.

 

[DerHusker]

Looks great and a fantastic description of the process. Well done!

Thank you kenny

 

[DerHusker]

Lovely!!

Thank you Sako

 

[T.Mac]

That looks so good! Excellent plated shots too.