RECIPIE TIME!!!
Stuffed Pork Tenderloin
Ingredients:
pork tenderloin
STUFFING
goat cheese (aprox 200g per loin)
figs (aprox 6 per loin)
bread (aprox 1/4 cup per loin)
FOLLOWING IS TO TASTE
herbs (I used oregino, basil, thyme, savoury, margeram)
pepper
salt
chicken stock
red wine
string
METHOD
slice figs thin and combine with all stuffing ingredients, mix well
butterfly pork loin
add stuffing to pork loin and fold topbackontop to cover stuffing(it's ok if it doesn't cover it completely)
tie one end of loin with string, and follow along the loin makin a loop avery inch or so (pull string under loin then pull string underitself to make the loop), continue forlenght of loin and tie at end
place loin in a deep pan and add aprox 1 cup of water per loin
cook at 350 f till done (about 2.5 hours)
SAVE THE LIQUIDS AND ANY STUFFING THAT FALL OUT!!!
pour liquid and lost stuffing into potand boil for aprox 5-10 min, or untill sligtly thickened, then strain
CLEAN THE POT!! IT MAKES THE FINAL PRODUCT NICER!!!
return sauce to cleaned pot and return to boil
mix aprox1/2tsp corn starch and 1/2 tsp water (this much for each loin cooked)and add to boiling sauce to thicken
serve and enjoy!!!
Ingredients:
pork tenderloin
STUFFING
goat cheese (aprox 200g per loin)
figs (aprox 6 per loin)
bread (aprox 1/4 cup per loin)
FOLLOWING IS TO TASTE
herbs (I used oregino, basil, thyme, savoury, margeram)
pepper
salt
chicken stock
red wine
string
METHOD
slice figs thin and combine with all stuffing ingredients, mix well
butterfly pork loin
add stuffing to pork loin and fold topbackontop to cover stuffing(it's ok if it doesn't cover it completely)
tie one end of loin with string, and follow along the loin makin a loop avery inch or so (pull string under loin then pull string underitself to make the loop), continue forlenght of loin and tie at end
place loin in a deep pan and add aprox 1 cup of water per loin
cook at 350 f till done (about 2.5 hours)
SAVE THE LIQUIDS AND ANY STUFFING THAT FALL OUT!!!
pour liquid and lost stuffing into potand boil for aprox 5-10 min, or untill sligtly thickened, then strain
CLEAN THE POT!! IT MAKES THE FINAL PRODUCT NICER!!!
return sauce to cleaned pot and return to boil
mix aprox1/2tsp corn starch and 1/2 tsp water (this much for each loin cooked)and add to boiling sauce to thicken
serve and enjoy!!!