🧑‍🍳 Food Porn: Stuffed Pork Tenderloin.

 

[sean]

Is it bad that i want to lick my screen? DAMN that looks awesome!

 

[TerryP]

Is it bad that i want to lick my screen? DAMN that looks awesome!

I'm going to find out this weekend. I pulled a tenderloin out of the deep freezer yesterday and it's about thawed ... forgot to pull bacon so I need to run up to the meat market in an hour or so.

I think I've got my recipe down (in my head, at least.) I really want to use Tien Tsin for the baste ...

 

[sean]

I'm going to find out this weekend. I pulled a tenderloin out of the deep freezer yesterday and it's about thawed ... forgot to pull bacon so I need to run up to the meat market in an hour or so.

I think I've got my recipe down (in my head, at least.) I really want to use Tien Tsin for the baste ...

I wish they would've posted the recipe or at least talked about it in the video. it looks awesome, and I'd like to make it one day.

 

[TerryP]

I wish they would've posted the recipe or at least talked about it in the video. it looks awesome, and I'd like to make it one day.

The basting sauce is the only real question. Everything else you can piece together depending on the size of the 'loin.

I'm going to use three different peppers versus just the red: better flavor and presentation..

As to how they did this ....

For the Pork Loin:

• 1 pork loin (approximately 1.5-2 lbs / 700-900g)
• 8-10 slices of bacon (thin-cut, for wrapping)
• 4 oz (113g) cream cheese, softened
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 jalapeño, finely diced (seeds removed for less heat, optional)
• 1 cup fresh spinach, chopped
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
• Salt and pepper, to taste
• Spicy Seasoning (or substitute with 1/2 teaspoon paprika, 1/4 teaspoon cayenne, and 1/2 teaspoon garlic powder)

For the Roasted Potatoes:

• 4 medium potatoes (Yukon Gold or Russet), peeled and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

For the Mustard Sauce:

• 1 cup tomato sauce (or passata)
• 2 tablespoons whole grain mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce (or Worcestershire sauce for a richer flavor)
• 1 teaspoon honey (optional, for sweetness)

---

Instructions1. Prepare the Pork Loin

1. Butterfly the Pork Loin:
   • Place the pork loin on a cutting board. Using a sharp knife, make a lengthwise cut along the side of the loin, about 1/2 inch from the edge, stopping before you cut all the way through. Open the loin like a book.
   • Continue to make additional cuts if necessary to create a flat, even surface, ensuring the loin is of uniform thickness (about 1/2 to 3/4 inch thick).
2. Season the Pork Loin:
   • Season both sides of the butterflied pork loin generously with salt, pepper, and Spicy Seasoning (or the paprika-cayenne-garlic powder substitute).

2. Prepare the Cream Cheese Stuffing

1. Cook the Vegetables:
   • Heat a saucepan over medium heat and add a few teaspoons of olive oil.
   • Add the minced garlic, diced jalapeño, and chopped spinach. Sauté for 2-3 minutes until the spinach wilts and the garlic is fragrant.
2. Combine the Stuffing:
   • In a bowl, mix the softened cream cheese with the sautéed vegetables. Add a squeeze of lemon juice (about 1 tablespoon) to cut through the richness of the cream cheese.
   • Stir in the dried thyme and rosemary (or fresh herbs if using). Season with a pinch of salt and pepper.
3. Stuff the Pork Loin:
   • Spread the cream cheese mixture evenly over the butterflied pork loin, leaving a small border around the edges.
   • Carefully roll the pork loin back up, starting from one end, to enclose the filling. Use kitchen twine to tie the roll at 1-inch intervals to secure it.

3. Wrap the Pork Loin with Bacon

1. Prepare the Bacon:
   • Lay the bacon slices side by side on a cutting board, slightly overlapping each slice to form a sheet.
2. Wrap the Pork Loin:
   • Place the stuffed pork loin on top of the bacon sheet. Carefully wrap the bacon around the pork loin, ensuring it is fully covered. Secure the bacon with toothpicks if necessary.

4. Prepare the Roasted Potatoes

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Season the Potatoes:
   • In a large bowl, toss the potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Arrange on Baking Sheet:
   • Spread the seasoned potato wedges in a single layer on a rimmed baking sheet lined with parchment paper or aluminum foil.

5. Assemble and Bake

1. Place the Pork Loin on the Potatoes:
   • Position the bacon-wrapped pork loin on top of the potato wedges on the baking sheet. This allows the potatoes to absorb the flavors from the pork as it cooks.
2. Bake:
   • Bake in the preheated oven for 60-75 minutes, or until the internal temperature of the pork loin reaches 145°F (63°C) and the bacon is crispy. The potatoes should be golden and tender.

6. Prepare the Mustard Sauce

1. Combine Ingredients:
   • In a small saucepan, combine the tomato sauce, whole grain mustard, balsamic vinegar, soy sauce, and honey (if using).
2. Simmer:
   • Heat the sauce over medium heat, stirring occasionally, until it thickens slightly, about 5-7 minutes. Remove from heat and set aside.

7. Rest and Serve

1. Rest the Pork Loin:
   • Remove the pork loin from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute.
2. Slice and Plate:
   • Remove the kitchen twine and toothpicks from the pork loin. Slice the pork loin into 1-inch thick pieces.
   • Serve the sliced pork loin alongside the roasted potatoes. Drizzle the mustard sauce over the pork or serve it on the side.

 

[TerryP]

@sean this is where I'm adding the Tien Tsin

6. Prepare the Mustard Sauce

 

[sean]

The basting sauce is the only real question. Everything else you can piece together depending on the size of the 'loin.

I'm going to use three different peppers versus just the red: better flavor and presentation..

As to how they did this ....

For the Pork Loin:

• 1 pork loin (approximately 1.5-2 lbs / 700-900g)
• 8-10 slices of bacon (thin-cut, for wrapping)
• 4 oz (113g) cream cheese, softened
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 jalapeño, finely diced (seeds removed for less heat, optional)
• 1 cup fresh spinach, chopped
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
• Salt and pepper, to taste
• Spicy Seasoning (or substitute with 1/2 teaspoon paprika, 1/4 teaspoon cayenne, and 1/2 teaspoon garlic powder)

For the Roasted Potatoes:

• 4 medium potatoes (Yukon Gold or Russet), peeled and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

For the Mustard Sauce:

• 1 cup tomato sauce (or passata)
• 2 tablespoons whole grain mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce (or Worcestershire sauce for a richer flavor)
• 1 teaspoon honey (optional, for sweetness)

---

Instructions1. Prepare the Pork Loin

1. Butterfly the Pork Loin:
   • Place the pork loin on a cutting board. Using a sharp knife, make a lengthwise cut along the side of the loin, about 1/2 inch from the edge, stopping before you cut all the way through. Open the loin like a book.
   • Continue to make additional cuts if necessary to create a flat, even surface, ensuring the loin is of uniform thickness (about 1/2 to 3/4 inch thick).
2. Season the Pork Loin:
   • Season both sides of the butterflied pork loin generously with salt, pepper, and Spicy Seasoning (or the paprika-cayenne-garlic powder substitute).

2. Prepare the Cream Cheese Stuffing

1. Cook the Vegetables:
   • Heat a saucepan over medium heat and add a few teaspoons of olive oil.
   • Add the minced garlic, diced jalapeño, and chopped spinach. Sauté for 2-3 minutes until the spinach wilts and the garlic is fragrant.
2. Combine the Stuffing:
   • In a bowl, mix the softened cream cheese with the sautéed vegetables. Add a squeeze of lemon juice (about 1 tablespoon) to cut through the richness of the cream cheese.
   • Stir in the dried thyme and rosemary (or fresh herbs if using). Season with a pinch of salt and pepper.
3. Stuff the Pork Loin:
   • Spread the cream cheese mixture evenly over the butterflied pork loin, leaving a small border around the edges.
   • Carefully roll the pork loin back up, starting from one end, to enclose the filling. Use kitchen twine to tie the roll at 1-inch intervals to secure it.

3. Wrap the Pork Loin with Bacon

1. Prepare the Bacon:
   • Lay the bacon slices side by side on a cutting board, slightly overlapping each slice to form a sheet.
2. Wrap the Pork Loin:
   • Place the stuffed pork loin on top of the bacon sheet. Carefully wrap the bacon around the pork loin, ensuring it is fully covered. Secure the bacon with toothpicks if necessary.

4. Prepare the Roasted Potatoes

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Season the Potatoes:
   • In a large bowl, toss the potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Arrange on Baking Sheet:
   • Spread the seasoned potato wedges in a single layer on a rimmed baking sheet lined with parchment paper or aluminum foil.

5. Assemble and Bake

1. Place the Pork Loin on the Potatoes:
   • Position the bacon-wrapped pork loin on top of the potato wedges on the baking sheet. This allows the potatoes to absorb the flavors from the pork as it cooks.
2. Bake:
   • Bake in the preheated oven for 60-75 minutes, or until the internal temperature of the pork loin reaches 145°F (63°C) and the bacon is crispy. The potatoes should be golden and tender.

6. Prepare the Mustard Sauce

1. Combine Ingredients:
   • In a small saucepan, combine the tomato sauce, whole grain mustard, balsamic vinegar, soy sauce, and honey (if using).
2. Simmer:
   • Heat the sauce over medium heat, stirring occasionally, until it thickens slightly, about 5-7 minutes. Remove from heat and set aside.

7. Rest and Serve

1. Rest the Pork Loin:
   • Remove the pork loin from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute.
2. Slice and Plate:
   • Remove the kitchen twine and toothpicks from the pork loin. Slice the pork loin into 1-inch thick pieces.
   • Serve the sliced pork loin alongside the roasted potatoes. Drizzle the mustard sauce over the pork or serve it on the side.

Where did you find the recipe? I don't have X so I can't see any posts on there, only videos.

 

[Krimson]

Looks pretty good but I'd have to throw it on the grill rather than in the oven

 

[TerryP]

Where did you find the recipe? I don't have X so I can't see any posts on there, only videos.

I don't get "having X" but that's another subject.

AI. I looked that one up through Grok. Ya gotta change it. That cooking temp is WAY TOO HIGH for pork. WAY TOO HIGH!!!

 

[Krimson]

I don't get "having X" but that's another subject.

AI. I looked that one up through Grok. Ya gotta change it. That cooking temp is WAY TOO HIGH for pork. WAY TOO HIGH!!!

I cook lean pork pretty quick, dries out on low and slow imo. The bacon will prevent that but to get it crisper the temp needs to be up too. The time is where I'd be skeptical, shouldn't take that long for 1.5lb tenderloin to hit 140. I cook to temp not time.

 

[rick4bama]

@TerryP that is a save to my files!!

 

[TerryP]

I cook lean pork pretty quick, dries out on low and slow imo. The bacon will prevent that but to get it crisper the temp needs to be up too. The time is where I'd be skeptical, shouldn't take that long for 1.5lb tenderloin to hit 140. I cook to temp not time.

3lb or a little more.

I'd take a pic but I don't know where I put my phone. It's Saturday. I don't care. I'm doing the ribs and pears today. The slab has been smokin' for about two hours now. I'm going in the oven in an hour.

Pears on the top with normal salt and pepper. Wrapped in foil...not going heavy duty this time...got a pan underneath for the juice.

Two hours...maybe?

I haven't figured out what I'm topping it with today.

 

[TerryP]

@Krimson OH, I did grab some fresh asparagus from the market this morning. Literally, still had dirt on the batch. Moist dirt. That's going with the ribs...

The corn on the cob is on the grill...butter and Tabasco with ground red pepper.

I am about to EAT.

 

[sean]

I don't get "having X" but that's another subject.

AI. I looked that one up through Grok. Ya gotta change it. That cooking temp is WAY TOO HIGH for pork. WAY TOO HIGH!!!

I'm not on X/Twitter, so I can't see any posts on that site (I clicked on the video to take me to the X page, but no posts show since I don't have an account there).

And I've never used Grok (really don't even know what is is, to be honest).

 

[rick4bama]

Is it bad that i want to lick my screen? DAMN that looks awesome!

 

[Krimson]

3lb or a little more.

I'd take a pic but I don't know where I put my phone. It's Saturday. I don't care. I'm doing the ribs and pears today. The slab has been smokin' for about two hours now. I'm going in the oven in an hour.

Pears on the top with normal salt and pepper. Wrapped in foil...not going heavy duty this time...got a pan underneath for the juice.

Two hours...maybe?

I haven't figured out what I'm topping it with today.

Gotcha was just going by what's on the recipe.

Menu sounds good

 

[TerryP]

Gotcha was just going by what's on the recipe.

I can't say I follow those consistently.

 

[Krimson]

I can't say I follow those consistently.

Same

First time I'll stay pretty close sometimes to see how it goes then I'll adjust. Sometimes I know ahead of time it needs adjusting.

 

[Krimson]

3lb or a little more.

I'd take a pic but I don't know where I put my phone. It's Saturday. I don't care. I'm doing the ribs and pears today. The slab has been smokin' for about two hours now. I'm going in the oven in an hour.

Pears on the top with normal salt and pepper. Wrapped in foil...not going heavy duty this time...got a pan underneath for the juice.

Two hours...maybe?

I haven't figured out what I'm topping it with today.

How'd they turn out?

 

[TerryP]

How'd they turn out?

I put the pears in a little early, I think. They were crisp around the outside after about an hour. The flavor worked. Worked well. It was a good slab; I wasn't worried about it being tough or fatty. But the acidity did its trick. I cut the ribs with scissors when they were finished. I couldn't pull them apart with the bones. S&P with Paprika and crushed red pepper as the rub.

I got a head of cabbage this morning at the market that weighs about as much as two gallons of milk. It was too big for a regular plastic shopping bag. The tenderloin is ready to put in the oven...cooked cabbage going with it today. I'm tellin' ya. I have my meat cleaver out to cut the damn thing. I think he charged me $2. (I got some red potatoes I was going to make into a soup...until I screwed up and they ended up being mashed potatoes. I just wasn't thinking.)