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Wednesday, September 18, 2013

Yet another delicious stuffed pork many is this?

Here we go again...How many different ways do you think you can stuff a pork tenderloin.  One of these days, I will have to count the ways I have come up with!

This time:

maybe 2 cups of croutons
1/2 cup of Craisins
Unmeasured amount of Parmesan cheese!  maybe a handful
1 apple, diced (feel free to add more if you would like)
fresh parsley
salt and pepper
maybe a tablespoon of dried onion
Enough chicken broth to moisten the croutons
twice around the bowl with olive oil
Maybe about a cup of fresh mozzarella, diced
maybe 2 tbs. fresh parsley, chopped

Mix in a bowl and set aside while you get the pork ready to stuff.... Make sure to take a taste of the stuffing, in case it needs more salt, pepper, or anything else you can think of.  Butterfly the tenderloin so it lies flat on the counter.  Pound with a meat mallet so it is nice and flat.  Sprinkle with salt and pepper, then spread out the stuffing.  What's new this time?  I roll the tenderloin up from one end to the other instead of from one long side to the other.  The rolls are so much bigger, but it is a lot easier to keep them rolled up.  Use some twine to tie them together.  Brown on all sides, place in a roasting pan and cook at 400 degrees for about 25 minutes.

When done, remove from the oven and slice.

This version was a huge hit.   Everything was gone by noon the next day....guess they liked it!

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