I made the effort to cut and stuff a pork tenderloin and all I filled it with was chives?
Well, maybe one or two other things.
Remember, simple can be good and being complicated for the sake of complication can simply be confusing.
I was on a mission to make the perfect Pork Tenderloin Spiral a few summers ago, as outlined in my Grilled Pork stuffed with Pesto and Cheddar.
Apparently I lost my train of thought, as so often happens these days….
Or just decided I didn’t care about appearances – as also so often happens these days.
Regardless, I decided simple and easy is best.
This was totally unplanned – just a bit of this and that to add flavor
Pork Tenderloin Stuffed with Chives
Total time: 45 minutes
- 1 pork tenderloin, 14oz, 400gr
- 1 slice dry-cured ham, thin, but not ‘paper’ thin
- 3 tbs snipped chives
- 1 tsp paprika
- Basting Sauce:
- 2 tbs ketchup
- 2 tbs red wine
- 1 tbs soy sauce
- 2 tbs olive oil
- 1 tsp paprika
- 1/2 tsp dry mustard
- 1/2 tsp garlic powder
- Lay it flat on a cutting board and slice it in half to about 1/3 of an inch (1cm). Them, laying the knife flat, slice each ‘half’, parallel to the cutting surface, again, leaving about 1/3 inch. Open it up and flatten it.
- Sprinkle the paprika on the cut surfaces.
- Sprinkly the chives, spreading evenly.
- Lay the ham on the chives.
- Fold the pork up and tie with kitchen string.
- Cook pork on barbecue grill for 30 minutes or until done, basting frequently with the Basting Sauce
- When done, slice and serve.
- Basting Sauce:
- Put all ingredients in small bowl and whisk well.
The puppies, er, I mean, dogs have been very well-behaved lately.
Until this morning.
They’ve been ignoring the bunnies when we walk – looking, but not trying to chase.
They’ve been ignoring the neighbor’s dog when we walk – looking, but not trying to play.
We’ve been having pleasant walks.
Until this morning.
It was my fault, of course.
It was early this morning and I wanted to check the plum trees in my little woods. (I’ve been thinking Clafoutis).
Just as we walked into the woods we startled two bunnies, right under our feet.
They each took off in opposite directions.
Bonnie took off after one, going left (she was attached to the right-hand leash) and Guapa took off after the other one, going right (she was attached to the left-hand leash).
They were on the retractable leashes which means that they didn’t even feel the tug until they’d were at a full run, 40 feet from me…. Which took about a nano-second.
I didn’t stand a chance.
Next thing I knew the leashes were pulled out of my hands and I was spinning and falling…. I landed on my ass up against a tree.
Here’s the strange part….
Bonnie, aka: Trouble, the one who is always taking off and never listens, came back and sat by me.
Guapa ran through the woods, got her leash caught in the trees, snapped it, and kept going. She eventually stopped when she got a hind paw so tangled in the shreds of her leash she couldn’t go on.
The bunnies got away.
Guapa and I limped up to the house with Bonnie, proudly, leading the way.
They, of course, have totally forgotten the incident.
I have a bruise the size of Texas and had to order new leashes.
Mon mari (bless his heart) pointed out that the old leashes had been for ‘medium’ dogs – under 40 lbs and perhaps they just weren’t strong enough.
Apparently, neither am I.
The new leashes are for big dogs (up to 125lbs) and I started pumping iron today.
6 thoughts on “Pork Tenderloin Stuffed with Chives”
Pumping Iron you are, that’s rocking. You’ll show those puppies/dogs 😉 and then just like this morning, just when you least expect it and you’re all relaxed …
Katie – sorry to be chuckling here, but yes pumping iron might help. Meanwhile – your pork tenderloin looks wonderful!
This sounds really good. And just chives makes sense here. They’re so delicately flavoured, they could get lost.
Well, we’re supposed to do weight training, aren’t we? Yes, that’s it. It’s good for us….
I guess you didn’t get as far as the plum trees to find out how they’re doing? (I hear plums, and my immediate thought is pie. Clafoutis is (are???) very good but it’s not pie, is it?)
I know this feeling so well! Cora was apt to dash after creatures, too, when we first got her (and she’s not perfect even yet!), pulling my arms almost out of their sockets! One can’t really blame them, they are doing what comes naturally, but OUCH!
Love the sound of your stuffed tenderloin! Will try as I have one in the freezer.
You’ve got to write a book about the dogs, Katie! Your writing cracks me up! Woo hoo! You’re pumping iron. Your adorables will wonder what happened, when you reign them in. The tenderloin sounds delicious—the more chives the better!!! This is a must try with that good sounding basting sauce. Sorry about your ass and I hope you’re feeling better, mon aime!
Tanna, You are too right. They lull me into relaxing and then they’re off!
Ina, I doubt I’ll ever be strong enough to hold against running bunnies LOL
Elizabeth, clafoutis is easier (for me…. I don’t do pie LOL) The plums weren’t ready – they’re tiny Mirabelles, only very slightly larger than a cherry – but much more tedious to stone.
Zoomie, I’m just glad they weren’t behind me, as they so often are. I’ve got to be more careful.
Pam, Problem is they want to help – heads follow the weights, up and down, up and down….
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