Barbecued Stuffed Pork Tenderloin; why make it difficult?

Pork tenderloins are great for stuffing. They’re easy to slice open and cook in 30 minutes or less.

They don’t take a lot of stuffing, just enough to add flavor..

I stuffed this with mushrooms.

They kind of oozed out the top, which was fine – it all caramelized nicely.

The recipe, Barbecued Stuffed Pork Tenderloin, has been updated, nutrition information added, and re-posted here: Stuffed Pork Tenderloin.

Cook the pork, stuffing side up, without turning, in a covered grill. Baste with Barbecue Sauce during the last 10 minutes of cooking time.

After bemoaning my lack of ripe tomatoes for the last month they are all ripening at once. My schedule for the last week has been: Day 1 – make 3 quarts tomato soup; Day 2 – peel and chop 2 lbs of Romas, Day 3 – 3 quarts tomato soup, etc. My freezer is getting full.

Needless to say I’ve been peeling a lot of tomatoes….

Which makes me wonder – why do new cooks make everything so difficult?

I saw a post the other day on how to peel a tomato.

  • Using a vegetable corer or sharp knife remove the stem and core.
  • With a sharp knife make an X in the bottom of the tomato
  • Blanch in boiling water for 90 seconds
  • Refresh in ice water for 5 minutes.
  • Peel

The way I do it – and have been doing it for years:

  • Blanch in boiling water for 30 seconds.
  • Rinse with cool water and peel.

I usually don’t even bother to pull stems off. If the core needs to be removed I do it as I chop.

I don’t understand why one would want to do the extra, unnecessary work.

The same applies to the ‘new’ way of hollowing out zucchini. The recommended way is to use a melon baller…. scoop by scoop by scoop.

I take a pointy spoon, like a teaspoon, and quickly draw it down the center. If it’s a bigger zucchini I do it again, with a bigger spoon. The seeds come out in a long ribbon.

Life really can be simple.

Oh, and something new I discovered the other day….

To easily peel cherry tomatoes: Freeze them. We all know that.

The conventional wisdom is that after thawing the peels slip right off. But, (this is the new bit) if you dip them in boiling water for 10 seconds the skins crack and almost fall off. I already had boiling water for blanching the big tomatoes. Plan ahead.

I have a lot of cherry tomatoes and I like to add them to soup rather than the compost. But not with the skins. Even after time in the blender there are still bits of skin left in the soup.

That’s it for today’s kitchen tips (I refuse to say ‘hacks’ – such a silly word).

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3 thoughts on “Barbecued Stuffed Pork Tenderloin; why make it difficult?”

  1. That pork looks totally mouthwatering ., I could eat it now and it’s breakfast time ! No reason not to have pork for breakfast that I can think of !!

  2. Except for those I keep out for salad or slicing, I freeze my large tomatoes whole. Just toss them in a freezer bag and stuff them in the freezer. When it’s time that I need one or a lot, I take them out of the bag, drop them in some boiling water for a few seconds and the skins slough right off. I have never understood the 40 million steps some people need to go through.

    And that roast looks delicious!

  3. Kate, I love leftovers for breakfast – that way I get them before mon mari!

    nightsmusic, I know that works well, but my freezer’s not big enough to do the bigger ones whole. Works great for the cherry tomatoes. The others – peel, chop and freeze. Some people just like to complicate stuff

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