JeanineAlyse in 29 Palms wrote:
> Shanelle, I saved a terrific post from here to try. I have made pork
> tenderloins this man's way twice now, and everyone lucky enough to be
> shared with loves them.
>> Group: rec.food.cooking
>> Date: Thu, Sep 2, 2004, 9:14pm
>> From
BOB)
>> Take the pork loin, butterfly it, and stuff
>> with baby spinach leaves, provolone ...
>> SHOOT, I can't remember what went
>> into it. Click here (with pictures):
> http://www.kamado.com/discus/message...tml?1077047425
>> It's good, and I seem to change the
>> stuffing each time.
> My only alteration suggestions would be to really pack in more spinach
> than the photo seems to show because it shrinks so much; your own
> favorite cheese may be great, too, as Baby Gouda was very nice the
> second time I made these; add no salt to seasoning and be careful not to
> overdo with the proscuitto because proscuitto is quite salty on it's
> own; tie closed very well to assure least leakage, and be sure to
> temp-check for doneness early, as this oven-roasted rather fast for me.
> Slices (3/4" thick) refrigerated and microwave reheated extremely well.
>
> Picky ~JA~
Well thanks! Yes, change this "recipe" each and every time that you use it. It
gets better. I'll have to try and remember what I have used, and update the
thread.
Glad you enjoyed it!
BOB