Don't eat until you're full, eat until you are tired. list of Lean Cuisines consumed this week, may deter some folks from ever coming back.

Monday, December 20, 2010

Stuffed Pork Tenderloin

A good friend of mine hosts a Tacky Christmas Party every year at his house with this past Saturday being the 3rd Annual, so I volunteered to cook something.

On Saturday afternoon, I poured myself a glass of Belvenie 12 yr Double Wood and began putting together a couple of stuffed pork tenderloins. I start by filleting out my tenderloins, so that they lie flat like a sheet of paper...a very thick, delicious paper made out of pig. Next, I made a dry rub from anything and everything in my seasoning cabinet that sounded good....dried thyme, cumin powder, onion powder, garlic powder, some greek all purpose seasoning, fresh black pepper, dried oregano, paprika, and probably another couple of thing I'm forgetting. I thoroughly rubbed both sides of my pork with it and then generously salted it with sea salt.

Next, I sauteed 2 large red onions in some olive oil, over medium heat, while they broke down and got all deliciously sweet. Chopped up some sweet and hot pickled jalapenos and cut up a package of cream cheese. I then took those 3 ingredients and filled the filleted pork with it.

Once filled, I rolled the tenderloins back up, and tied them closed with butcher string. I heated up some olive oil in a pot and threw in some fresh garlic cloves, so the oil would grab some of the flavor. Once the oil was smoking hot, I put in the tenderloins just long enough to sear them really well all the way around.

After the tenderloins had a good brown crust of a sear, I placed them on a cookie sheet and gave them a very light sprinkle of brown sugar, and placed in the oven for 45 mins at 350.

They came out pretty close to perfect. I let them rest covered for close to 45 minutes before slicing them up. I was pleased with how the pork turned out, as well were at least a couple of other party goers who I saw go back for 3rds.

Thank you much.

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