Broiled Stuffed Tenderloin Food

GRILLED STUFFED PORK TENDERLOIN

Steps:

• Heat grill to medium-high heat.
• Combine 1/4 cup dressing and peppers; spoon down center of meat. Roll up tightly.
• Place meat on grill. Cook, uncovered, 30 min. or until internal temperature reaches 160°F.
• Mix remaining dressing with cheese and cilantro to form a paste. Spread over top and sides of meat. Cover grill. Continue grilling 10 min. or until meat is golden brown on all sides, turning occasionally.

GRILLED STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. In a large resealable plastic bag, combine the wine or broth, brown sugar, ketchup, soy sauce, garlic, curry, ginger and pepper; add pork. Seal bag and turn to coat; refrigerate for 2-3 hours. , In a small saucepan, bring water and butter to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Cool., Drain and discard marinade. Open tenderloins so they lie flat; spread stuffing down the center of each. Close tenderloins; tie at 1-1/2-in. intervals with kitchen string., Prepare grill for indirect heat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

BACON WRAPPED SAUSAGE STUFFED PORK TENDERLOIN

Steps:

• Preheat grill
• Cut pork tenderloin in half but not all the the way through length wise and fillet open.
• Pound pork tenderloin until flat.
• In a medium frying pan place a little olive oil, onion, garlic and ground caraway and fry until aromatic. Add Italian sausage removed from casing and cook until browned. Add the panko breadcrumbs (or crushed pork rinds for low carb) to the Italian sausage mixture and cook until slightly toasted. Add thyme. Remove from heat and allow to cool. (If you like spicy add a 1/2 teaspoon of crushed red peppers or use spicy Italian sausage)
• Place the sausage mixture on top of the fillet of pork tenderloin and leave about 1 inch around all sides.
• Tightly wrap the pork tenderloin into a roll.
• Start at one side and wrap bacon around the pork tenderloin that is stuffed with sausage. Overlap and use the bacon to secure the pork tenderloin from coming apart. Use about 6- 8 pieces of bacon to cover. It depends on the size of your pork tenderloin. Add lots of fresh cracked pepper to top of bacon.
• On low medium grill cook Bacon wrapped sausage stuffed pork tenderloin for about 20-30 minutes or until internal thermometer reads 145-150 and then let the meat rest under foil for about 10 minutes before carving.
• Serve Bacon wrapped Sausage Stuffed pork tenderloin with vegetables, salad or cooked apples. If you have loads of meat and potatoes lovers in your home then a nice side of baked rosemary potatoes would be welcomed. Enjoy!

GRILLED STUFFED PORK LOIN

Steps:

• make the rub by roasting the corriander in a hot skillet for about 3 minutes or until you can smell the corriander. Grind this and the oregano with a mortar and pestle or spice grinder. Add all other rub ingredients and mix well.
• Rinse and dry the pork loin.
• Using a sharp, long knife cut 1/2 inch above the cutting surface as you roll the loin out. You should have a continuous slab of meat once complete.
• Apply a little rub to the surface.
• layer the spinach over the surface.
• add the cheese.
• roll the pork loin and tie with butcher twine.
• Sprinkle the rub over the outside surface and rub it inches.
• Place it on a grill so that it cooks indirectly and is not directly over the coals. If using propane, cook over the burners not lighted.
• If desired, add smoke wood, chips or a foil packet with wood chips.
• Cook until internal temperature of the meat is 160°F.
• Let the roast rest 15 minutes or so before slicing.

STUFFED TENDERLOIN

Steps:

• Preheat the oven to 450 degrees F.
• Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
• Salt and pepper the meat on all sides.
• Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
• After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.

HERB-STUFFED PORK TENDERLOIN

Steps:

• Trim any fat from meat.
• Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side.
• Spread the meat flat.
• Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle.
• (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle.
• Spread mustard evenly over tenderloin.
• Stir together spinach, herbs, bread crumbs, and egg white in a medium bowl.
• Spoon evenly over pork.
• Roll tenderloin up jelly-roll style, beginning at narrow end.
• Tie meat with string, first at center, then at 1-inch intervals.
• Place meat on rack in a shallow roasting pan.
• Brush oil over meat.
• Sprinkle with pepper.
• Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear.
• Transfer to a warm platter.
• Remove strings; keep warm while preparing sauce.
• To serve, cut tenderloin into 12 slices.
• Spoon Mustard Sauce over each serving.
• Sprinkle with chives if desired.
• Mustard Sauce: In small saucepan combine sour cream, mayonnaise, Dijon style mustard, and honey.
• Cook over low heat for 2 to 3 minutes or just until heated through.
• Do not boil.
• Serve immediately with pork slices.

TRAEGER SMOKED STUFFED PORK TENDERLOIN

Steps:

• Preheat the Traeger or other smoker to 250°F.
• Butterfly the tenderloin by slicing it in half, lengthwise. Do not cut all the way through. Open it like a book and use a meat tenderizer/mallet to pound it flat to 1/4 inch thick.
• Mix the cream cheese, bacon, cheddar, mozzarella, and spinach in a bowl.
• Spread the cheese mixture on the tenderloin and roll it up jelly-roll fashion. Secure it with cooking twine. Cover the tenderloin with the cajun seasoning rub.
• Place the tenderloin on a baking pan or grill pan and put it in the pre-heated Traeger.
• Cook for approximately 45 minutes to 1 hour or until the internal temperature reaches 140°F - 143°F.
• Remove the tenderloin and cover it with a sheet of foil for 10 minutes to rest before you slice it.

GRILLED STUFFED PORK LOIN

Steps:

• 1. First char peppers. I cooked mine on the grill. Remove charred skin and dice. Crumble cheese.
• 2. I started slicing my loin and rolling it till I had a flat surface. I pounded down any area's that were thicker than others. Place deli ham on top of pork.
• 3. Place Cotija cheese and diced peppers on top.
• 4. Start rolling from one end to make a log. Secure ends shut with toothpicks.
• 5. Lay bacon out on flat surface barely overlapping each other. Lay loin on top of bacon. Pull bacon up and over loin. Using butchers string tie loin up to help hold shape and secure bacon in place.
• 6. Sear top and bottom over coals or direct heat source on grill. Now move to other side of grill with no direct heat. Cook approx. 1 hr at 350°.

GRILLED STUFFED PORK TENDERLOIN

Steps:

• Prepare a grill fire to about 350° with hickory for smoke flavor.
• Pat pork loin dry with paper towels and place on a cutting board.
• Starting on the long side, make a thin slice all the way across the loin, and continue to slice in an even layer until pork is in a rectangle, flat layer.
• Use a meat mallet and pound until about 1/2 inch thick all over.
• Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and set aside.
• Thaw spinach and squeeze out excess liquid, coarsely chop.
• Place butter in a skillet and place over medium heat. Add spinach, onions, garlic and mushrooms. Cook, stirring often until onions are softened, about 10 minutes.
• Spread mixture over pork loin in an even layer.
• Starting from the long end, roll up tightly.
• Tie loin roast with butcher twine or secure with skewers or toothpicks.
• Drizzle with olive oil, rubbing over entire roast.
• Sprinkle with dry rub.
• Cook over indirect fire with the grill lid closed about 35 minutes. Check with a digital thermometer and continue to cook until loin reaches 145° internal temperature.
• Remove from grill and allow to rest about 10 minutes before slicing.
• Carefully remove twine and slice into 1/2 inch thick slices.

STUFFED PORK TENDERLOIN

Steps:

• Cook the bacon. Preheat a 9 inch cast iron skillet over medium-high heat. Add the bacon pieces and cook until the fat is rendered and the bacon pieces are crisp. Remove the bacon pieces to a paper towel to drain and leave the bacon fat in the pan.
• Make the balsamic caramlized onions. Add the butter and the sliced red onions to the empty skillet. Cook for about 20 minutes over medium heat, stirring occasionally, until the onions have darkened considerably in color. Reduce the heat to low and stir in the balsamic vinegar. Remove the onions from the pan and set aside.
• Remove the fat from the tenderloin. Place the pork tenderloin on a large cutting board. Remove any excess fat or silverskin from the exterior of the tenderloin.
• Butterfly the pork. Butterfly open the pork tenderloin by using long strokes of your knife along the side of the tenderloin about 1/2 inch above the cutting board. Keep the slices parallel to the cutting board and roll open the tenderloin while slicing.
• Stuff the tenderloin. Spread the softened cream cheese on top of the butterflied tenderloin. Sprinkle with the shredded manchego cheese, caramelized onions, baby spinach leaves, and bacon pieces.
• Fire up the grill. Preheat your grill to Medium-High heat (about 375 degrees F) for two-zone cooking (one indirect heat side of the grill, one direct heat side). You can also cook this in your oven at the same temperature.
• Roll and secure. Starting with the edge of the pork tenderloin that was the inside (before slicing open) begin tightly rolling the tenderloin back up. It's okay if there are a few casualties that fall out the sides while rolling. Tie the roll together with butcher's twine every inch to inch and a half until the roll is nice and bound. Season the pork tenderloin liberally with the Chicken Seasoning.
• Grill the tenderloin. Place the stuffed pork tenderloin directly on the grill grates on the indirect heat side of the grill. Cook for approximately 20-30 minutes or until the internal temperature of the tenderloin is 145 degrees F in the thickest part of the meat. Turn the pork tenderloin every 5 minutes while cooking.
• Rest and serve. Remove the tenderloin from the grill. Allow it to rest at least 5-10 minutes before removing the butcher's twine, slicing the tenderloin into 1 inch thick rounds, and serving.

GRILLED STUFFED PORK TENDERLOIN

Steps:

• Preheat a grill to medium high and lightly oil the grates. Butterfly the pork: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book and flatten with your hands. Cover with plastic wrap and pound to about 1/2 inch thick with the flat side of a meat mallet or a heavy skillet.
• Rub the pork with the grated garlic and season with salt and pepper. Arrange the red peppers on top of the pork in a single layer, then the basil and mozzarella, leaving a 1-inch border on one long side. Roll up from the opposite long side into a tight log and tie with kitchen twine in three or four places. Rub with 1 tablespoon olive oil and season well with salt and pepper.
• Grill the pork, covered and turning occasionally, until a thermometer inserted into the meat (not the filling) registers 145 degrees F, 12 to 14 minutes. Let rest about 5 minutes, then slice.
• Meanwhile, strip the kale leaves from the stems and tear into pieces. Heat the remaining 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the kale, smashed garlic and a big pinch each of salt and pepper. Cook, tossing, until the kale is tender, about 5 minutes. Roughly chop the giardiniera and stir into the kale until heated through, 30 seconds to 1 minute. Divide among plates and serve with the pork.

BROILED STUFFED TENDERLOIN

Steps:

• Butterfly tenderloin 3/4 of the way through so that when you fold it over you have one flat cut of meat. Place meat between two pieces of plastic wrap and pound out until it is between 1/4-1/2 inch thick. It should almost be a perfect rectangle. Roll it up in the plastic and place in the refrigerator. Next slice the onion into strips and cook in olive oil until they begin to sweat. Add the garlic & cook until it becomes arromatic. Throw in the mushrooms and brown slightly. If using fresh spinach, add it to the mixture & cook until it is wilted. Pour in brandy and cook the alcohol out. Remove from heat and cool. In a separate bowl mix sundried tomatoes, cheese and defrosted spinach. Add the cooled ingredients and salt and pepper to taste. Remove the tender from the frig and lay flat. Start by spreading all of the stuffing on one side of the meat, leaving enough room(1/2-3/4 in.)on the ends for it to spread out when you roll it. Begin to roll the meat evenly and as tight as posible. You should be rolling with the grain of the meat. Have some butcher string ready so you can tie it off after you have rolled it. Coat liberally with coarse salt and pepper(this is a very important step to ensure a good flavor profile of the meat itself). Either refrigerate or get a pan with olive oil and a pat of butter very hot without burning it. Preheat broiler to 450 degrees. Place tender in pan and sear on all sides to seal in the juices and flavor of the meat. Place pan in oven and broil until preferred doneness by using a meat thermometer. I usually cook it medium rare as it tends to cook a little more when you take it out of the oven to rest. Let sit for at least 10-15 minutes before cutting. Slice meat into desired thickness. I prefer 1/2 inch slices. Fan slices out on platter for the most beautiful presentation of your party entree. If you would like to serve with a sauce. Heat pan dripping on stove and add some red wine to it. Serve on side or drizzle over meat.