Posts: 3,608
Threads: 4
Joined: Oct 2008
01-08-2013, 08:33 PM
Re: (...)
I saw somewhere, I look at too many food sites, where someone butterflied a pork tenderloin and then pounded it thin, somewhat, then filled it and rolled it. The filling didn't appeal to me - pesto with something - and that wouldn't appeal to the Hubby, so I was going to pick your brains.
What would you stuff in your pork tenderloin?
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
Posts: 2,611
Threads: 0
Joined: Jun 2004
I don't know that I'd work that hard with a pork tenderloin...there are so many great ways to pan sear and roast it and then serve it with a wonderful pan sauce. Here are some really good suggestions. The
dried-cherry port sauce in the pdf is my very favorite.
Posts: 6,477
Threads: 6
Joined: Oct 2007
I'm almost positive Blane has made one with fontina cheese, and perhaps spinach and proscuitto?
Posts: 20,453
Threads: 1
Joined: Nov 2007
I did one similar with Gruyere and spinach? But it was stuffed pork chops. It would work for a tenderloin easily, though.
Daphne
Keep your mind wide open.
Posts: 3,608
Threads: 4
Joined: Oct 2008
Ooo! Gruyere and spinach!! That sounds tasty!
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
Posts: 3,062
Threads: 23
Joined: May 2010
Quote:
I'm almost positive Blane has made one with fontina cheese, and perhaps spinach and proscuitto?
Trixxee, that was the pork wellington with boursin and prosciutto, wrapped in puff pastry. Delicious!
Posts: 3,608
Threads: 4
Joined: Oct 2008
Yeah, I've done that one. Lots of work that one. I'm looking for a simpler filling and that Gruyere with spinach sounds really good! Thanks Daphne!
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
Posts: 33,877
Threads: 126
Joined: Jan 2006
The gruyere and spinach is wonderful and some toasted chopped pine nuts added to it, also.
- Black beans (smooshed) layered withchopped bacon, goat cheese
-Fig jam, blue or goat cheese, lemon zest
Better stop, I'm making myself hungry!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Posts: 5,119
Threads: 0
Joined: Apr 2006
My favourite is caramelized onions, chopped apple and fresh thyme.
Practice safe lunch. Use a condiment.
Posts: 33,877
Threads: 126
Joined: Jan 2006
Hi there, stranger!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
