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.
Cook the pork, stuffing side up, without turning, in a covered grill. Baste with Barbecue Sauce during the last 10 minutes of cooking time.
Barbecued Stuffed Pork Tenderloin
Total time: 45 minutes
- 1 pork tenderloin, 14oz, 420gr
- 2 tsp olive oil
- 1 1/2 tsp paprika
- 1 clove garlic, minced or crushed
- 1/3 cup chopped mushrooms about 1oz (30gr)
- 1 1/2 tbs bread crumbs
- 1 tbs ketchup
- 1 tsp Worcestershire sauce
- 1 tbs snipped fresh rosemary
- 1 tbs snipped fresh chives
- Barbecue Sauce:
- 1/4 cup (2oz, 60ml) ketchup
- 1/2 cup (4oz, 120ml) tomato sauce
- 2 tbs cider vinegar
- 2 tbs molasses
- 1 tbs Worcestershire sauce
- 2 tsp dry mustard
- 2 tsp dried oregano
- 1 tsp garlic powder
- Heat olive oil in small skillet over medium heat. Add paprika and sauté briefly.
- Add mushrooms, garlic and sauté for 3 – 4 minutes, until starting to brown and soften.
- Meanwhile, butterfly pork tenderloin – cut it in half lengthwise leaving 1/4 inch intact – so that you can open it like a book. Open it and give it a couple of whacks with a meat mallet so that it lies flattish… or pound lightly with the edge of a plate. You just want it to be flat and easy to work with.
- When mushrooms are done put into a small bowl and add bread crumbs, herbs, Worcestershire and ketchup.
- Mix well and spread on one side of pork about 1/8 inch from the edge.
- Fold other side over and tie with kitchen string. Cut five 6 inch lengths of string and wrap around pork and tie every 2 inches – making certain that you do one as close to each end as possible.
- Cook pork on barbecue grill for 30 minutes or until done, basting during the last 10 minutes with Barbecue Sauce. When done, slice and serve with more Barbecue Sauce on the side.
- Barbecue sauce:
- Mix all ingredients in small sauce pan and bring to a boil over medium heat stirring frequently.
- Simmer 10 – 15 minutes, remove from heat and use when needed.
- Sauce will keep for a week in the refrigerator.
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.
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).