Stuffed Pork Tenderloin
The Stuffed Pork Tenderloin is what I made for dinner last night.  I’ve made it many ways, used different vegetables and different seasonings.  I thought I would try an easier one with ingredients that you would most likely have on hand.  You could also use a flank steak if you prefer.  It’s really beautiful with asparagus in it.  
You will have to pound out the meat to approximately 1/4”.  It’s best to take a piece of plastic wrap on the bottom and top and then pound out.  I don’t use the pointed side but the flat side of my mallet.  Since tenderloin comes in two pieces I was able to make two and saved one for lunch today.  
Before you start to pound the meat be sure to remove the “silver skin” that is present. Just take a knife (see picture) and cut off.  Take off any residual fat pieces.  Then start to pound out. If you leave the silver skin, the meat will be tough.  
After you do this, decide on the vegetables you want to use.  Be sure and cut them in uniform pieces (see picture), asparagus you can leave whole.  If you use carrots they tend to take a bit longer to cook.  I sometimes will blanch them for 45 seconds (depends how thick you cut them).  You won’t have to blanch butternut squash, zucchini or asparagus.  
Once you have all the vegetables ready, salt and pepper the meat first then lay the vegetables on one end.  Roll up the meat and tie with string or you can use toothpicks.  I found that the string works better.  This is not your ordinary string but it is specifically made for use in an oven and in cooking.  I then sprinkled the outside with Adobe seasoning.  I talked about Adobe seasoning in past postings.  It is a Mexican seasoning that is delicious and full of flavor.  I used this in place of salt on the outside.  I then browned the meat on all sides in a stainless steel skillet.  
In the meanwhile, I preheat the oven to 350 degrees.  Once the meat is browned on all sides, place in the oven (be sure your skillet is made for the oven).  I baked it for
24 minutes.  You want to make sure that the meat thermometer reads 155 when you take it out.  Let it sit for at least 15 minutes so that the juices can adjust. To make a quick pan sauce, deglaze pan with either chicken stock or wine. You can  slice and serve over a rice pilaf, plain steamed rice, or the Bulgur Pilaf pictured.  The recipe follows.  
Stuffed Pork Tenderloin
Thursday, May 18, 2006
Be sure to remove the silver skin and fat
Pound meat to 1/4” thickness.
Cut all vegetables the same size.
Lay vege slices on meat and roll.    
Rolled tenderloin    
Brown meat then bake at 350 Deg. for 20-25 min.  
Sliced tenderloin and serve on a bed of a Bulgur Pilaf.  (See next posting)
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