Ohhh! Nice! What have you put inside. It seams to me like"Cima alla
genovese" or "Tasca ripiena", filled with eggs, peas, ham, etc...
How did you do to fill the meat? Did you cut it inside, or have you rolled
the meat around ? But tenderloin is a round piece, so I don't understand.
TIA for the answer.
Pandora
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"levelwave" > ha scritto nel messaggio
ups.com...
>I chose to forgo 'searing' and just decided to stuff the tenderloin
> with cornbread dressing, wrap in bacon and pop in the oven @ 350 for 1
> hour and 15 minutes... turned out un-freakin-belieable. Simply cut both
> tenderloins length-wise to open flat... season both sides with lots of
> salt, pepper and oregano, stuff one open tenderloin with dressing
> forming dressing into a round mold with your hands, then lay the other
> tenderloin on top and tie with butchers yarn. Then just wrap in bacon
> using toothpics to secure.
>
> Here's the final result
>
> http://i9.photobucket.com/albums/a56...e/CIMG2434.jpg
>
> http://i9.photobucket.com/albums/a56...e/CIMG2441.jpg
>
> ~john
>