I’ve been playing with stuff this summer.
Or rather playing with stuffing stuff this summer.
I stuffed and smoked this Pork Tenderloin in June.
It was delicious.
But I wanted spirals.
So I tried it using turkey cutlets with these Grilled Turkey Rolls in July.
So I thought I’d give the pork another try.
First I had to figure out how to cut it.
A pork tenderloin is more oval than round. Lay it flat on a cutting board and slice, 1/3 of the way up from and parallel to the cutting board, dividing the pork 1/3 – 2/3 and cutting almost all the way through, leaving about 1/3 inch.
Open it up and laying the knife flat on the 1/3 portion, slice the 2/3 portion in half, cutting almost all the way through as well.
Open up the other section.
Next time I try this I may do a bit of pounding at this point to flatten it. But, as usual, I was in a hurry, so couldn’t be bothered.
I put a layer of Cheddar cheese on the left side and folded it over.
Then I spread pesto on the center portion
and folded it over again.
I tied it securely (but not as well as a proper French butcher) and mon mari put in on the grill…. With a few wood chips, of course.
We basted it with a 50/50 mixture of Balsamic vinegar and olive oil and cooked / smoked it for 30 minutes.
Well – I almost had spirals….
It was fantastic, but I think I need a bit of work on the technique.
For one thing, the cheese, not being in the center of the meat, mostly disappeared before the pork was done….. leaving only the flavor essence.
The pesto stayed where it belonged.
I removed all the string before slicing and they didn’t stay together well. I’ll blame the cheese for that, too.
(Undaunted, she silently vows to try again…. stay tuned)
As to the usual Monday update…. Mon mari is back at work (light stuff of course) so there should be progress to report next week. Yay!!!!!