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Old 12-12-2018, 05:13 AM
 
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Has anyone stuffed a pork tenderloin, with a pocket, rather then butterfly it, and tie it? I just want to slit it, and stuff it. I can`t find any recipes for this. Any ideas?
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Old 12-12-2018, 05:52 AM
 
Location: SE Florida
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If you have a knife long enough to go from one end to the other, start by running the knife from one end through to the other, then work out to the edge, remove the knife, flip it and do the same thing on the other side.
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Old 12-12-2018, 08:04 AM
 
Location: Phoenix,Arizona
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I'd agree with Dogboa


A light sprinkle of Fresh Ground Pepper, Kosher Salt before stuffing as
well as the outside before wrapping with Great Bacon is worth the time invested
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Old 12-12-2018, 07:43 PM
Status: "Elect a clown? Expect a circus!" (set 1 day ago)
 
Location: By the sea, by the sea, by the beautiful sea
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Quote:
Originally Posted by Dogboa View Post
If you have a knife long enough to go from one end to the other, start by running the knife from one end through to the other, then work out to the edge, remove the knife, flip it and do the same thing on the other side.

You could make something like a Boliche using pork instead of beef. I'd roast it instead of braising it.

https://en.wikipedia.org/wiki/Boliche
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Old 12-13-2018, 04:06 AM
 
Location: collier county, fl
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Don' cut in half length-wise, but rather in 3rds so the loin unfolds as a 3-sided "flap". Then fold over after you stuff it and you'll have more of a roll and stuffing will stay in better and pick up more of the meat flavor. Place the cut side down in the roasting pan.
Yummy! Enjoy!
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Old 12-13-2018, 04:14 AM
 
Location: SE Florida
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You could also use the tenderloin as the center piece of a porchetta by wrapping it with a pork belly with a spice and herb blend. Leftover porchetta makes for great sandwiches and as a homemade pizza topping.
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