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wrote in message >...
> Steve Wertz wrote
>
> <snipped some here>
>
> >
> > You're sure that's a tenderloin? It's sounds like you're talking
> > about pork loin (not 'tender'). Tenderloins are usually only 1.5-2"
> > thick and are taper down to much less than an 1". I can't see
> > stuffing one. A 3" loin would only be about 5oz of meat.
> >
> > Pork loins are 4" wide, and maybe 3" tall.
> >
> > -sw
> >
> >
>
> I did a couple of tenderloins a few days ago. They came two to a pack
> and like you said, they were only about 1.5" to 2" in diameter. I
> butterflied them and then pounded them out flat so they ended up
> about 10" long and 5" wide. Then I rolled them up with prosciutto and
> provolone. I grilled them over a pretty hot fire and they were done
> in just about twenty minutes. After resting in foil for quite awhile
> I recovered considerable fat and au jus from the rap and made a butter wine
> sauce with it. Rage85 did something similar but he did it with a whole
> pork loin.
>
> M&M Man
Sorry about calling loin, tenderloin-after all I worked my way thru
highschool and college as a butcher. Had my stuffed loin this
afternoon-stuffed it with proschuito, pine nuts, parmigan and
gorganzola cheese. This I tied together with cotton butchers cord.
Baked the stuffed loins-had to cut it in two pieces as it was too long
for the covered cooker-for about 2 hours at 300F and got to 150F
internal-a bit too much maybe but the stuffed loins were delicious.
Oh I coated them on the outside with a mixture of about 1/2 paprika
and the balance split between marjoram and basil with a little salt.
Next time I will put the "rub" inside the cavity before puttint in the
proschuito and cheese.

Had quite a lot of juice left in the bottom-will make some gravy out
of it for the next round.