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rinny · 04-03-2009, 08:45 AM

With a little bit of effort, here's something simple that makes you look like a gourmet cook...

Stuffed Pork Tenderloin

Supplies

-Pork Tenderloin
-Spices/Dijon Mustard
-Dill pickles (adds tang, moisture and bit of crunchiness when cooked)
-StoveTop stuffing
-Cooking/Meat string (preferred)/Toothpicks (I've always used, too cheap to buy cooking string)
-Bit of Cooking Oil

Preparation

1. Butterfly the tenderloin. Lay it flat, with sharp knife, slice lengthwise, not cutting all the way through the meat.
2. (optional but preferred) Pound the tenderloin flatter to get more surface area; also tenderizes meat. Flatten evenly, do not hit so hard holes are made.
3. Slice dill pickles lengthwise into quarters or thinner into eighths. Lay them length wise in butterflied tenderloin.
4. Make Stove top stuffing. Spoon into tenderloin on top of dill pickles
5. Close the butterfly, keeping as much of the filling in as possible.
6. Wrap and tie string. OR Use toothpicks on the flaps where the tenderloin opens, closing up the gap by piercing both sides
7. Season the outside using salt, pepper, poultry salt, whatever you feel is necessary.

COOKING:
1. Heat pan and oil; turn on BBQ high, turning to medium when placing tenderloin to cook
2. Brown tenderloin in pan on all sides to crisp outside
3. Spoon dijon mustard on the outside for additional flavor.
4. Place on BBQ for 15 minutes or so until meat is no longer pink

DONE! Serve with any sort of vegetables, potatoes etc.

04-03-2009, 08:45 AM	#22 (permalink)
rinny Upright	With a little bit of effort, here's something simple that makes you look like a gourmet cook... Stuffed Pork Tenderloin Supplies -Pork Tenderloin -Spices/Dijon Mustard -Dill pickles (adds tang, moisture and bit of crunchiness when cooked) -StoveTop stuffing -Cooking/Meat string (preferred)/Toothpicks (I've always used, too cheap to buy cooking string) -Bit of Cooking Oil Preparation 1. Butterfly the tenderloin. Lay it flat, with sharp knife, slice lengthwise, not cutting all the way through the meat. 2. (optional but preferred) Pound the tenderloin flatter to get more surface area; also tenderizes meat. Flatten evenly, do not hit so hard holes are made. 3. Slice dill pickles lengthwise into quarters or thinner into eighths. Lay them length wise in butterflied tenderloin. 4. Make Stove top stuffing. Spoon into tenderloin on top of dill pickles 5. Close the butterfly, keeping as much of the filling in as possible. 6. Wrap and tie string. OR Use toothpicks on the flaps where the tenderloin opens, closing up the gap by piercing both sides 7. Season the outside using salt, pepper, poultry salt, whatever you feel is necessary. COOKING: 1. Heat pan and oil; turn on BBQ high, turning to medium when placing tenderloin to cook 2. Brown tenderloin in pan on all sides to crisp outside 3. Spoon dijon mustard on the outside for additional flavor. 4. Place on BBQ for 15 minutes or so until meat is no longer pink DONE! Serve with any sort of vegetables, potatoes etc.