On 22-Nov-2005, "Anon" > wrote:

> "Matthew L. Martin" > wrote in message
> ...
> > 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?
>
> 1) Carefully pound the tenderloin flat. I shoot for something under 1/2
> inch thick and it's probably 12" x 18". Take care not to over do it.
> You're going to want to be able to roll this thing up and pin it together
> into a roll before we're done. If you mangle the edges badly, the
> toothpicks will rip through the meat.
>
> 2) Brush the side facing up (soon to be the inside once we roll this thing
> up) with a Caesar dressing, I use Newman's Own.
>
> 3) Sprinkle on a small amount of seasoning. I use the BRITU rub from the
> virtual weber website.
>
> 4) Grate a generous amount of asiago cheese over the entire "inside" surface
>
> 5) Julliene (sp?) bell peppers. I use an equal amount of red, orange, and
> yellow to help with the finished effect. I spread the peppers so that the
> entire surface is covered. Lay the julliene strips across the width,
> perpendicular to the length.
>
> 6) Start at one end and carefully roll the whole thing up. I use toothpicks
> to hold the finished roll together. It takes three toothpicks to hold the
> roll and one toothpick close up each of the ends. This can be a little
> tricky, but works okay.
>
> 7) Sprinkle a generous amount of seasoning on the entire outside. I often
> use a Montreal Chicken mix.
>
> 8) Smoke or grill, as desired. I shoot for a temperature of about 135 in
> the middle of the "jelly roll".
>
> 9) Right at the end, cover with cheese and cook long enough to melt it. I
> use provolone. I tend to pull the toothpicks just before putting on the
> cheese - they're easier to find now than they will be once the cheese is on.
> ;-) The meat should be cooked enough so that the toothpicks are no longer
> necessary.
>
> 10) Let it rest if you've got the patience. I often don't.
>
> 11) Slice 1/2 - 3/4 inch pieces crosswise. They'll look like a jelly roll
> with the bright red/orange/yellow peppers where the jelly would be.
>
> Big hit around this house.

Great post from Anon. He/she knows what they're talking about. Can't
imagine why he/she wants to be anonymous
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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