On 22-Nov-2005, "Matthew L. Martin" > wrote:

> Now what?
>
> I just picked up 10 2.25# Swift brand, unmolested pork tenderloin
> cryovac packages. I've never prepared them before as they run ~$7/#
> around here. One of the local Stop and Shop Superstores had them for
> $1.99/#. They are now residing in my freezer.
>
> Any favorite grilling recipes?
>
> Matt

Those guys are prime candidates for roulade a la Fosco. I didn't do pic's
of the last one I did and I'm sorry for that. Pretend like you're making ply-
wood at the sawmill. You need to unroll one (or more) of those tenderloins
into a long sheet 1/2" thick for as far as it goes. You need some knife
skill here. Then, you may pound on it a little to even out your uneven
slicing, or not.

At this point there are no rules. Well, there is one. you need something
moist in the roll-up to keep it from being too dry. Mustard might be a
good start.

Various thin sliced meats and cheeses are the choices of the day.
Layer it up, roll it up and secure with kitchen twine. Roast to
135°F internal and then save in foil in the cooler for a spell.
Experiment with innards. You'll find what you like.

I like provolone, baby swiss, prosciutto, mufallet and olive spread.

--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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