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?

Matthew

--
There had better be horses and ponies in heaven, or the god I
don't believe is going to get her butt kicked big time.

-- TeaLady (mari) on ARK

"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.

"Matthew L. Martin" > wrote in message
...
> 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?
>
jerk seasoning--then grill 'till about 135°

Buzz

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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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.)

----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

"Anon" > wrote in message
. ..
> "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.

That sounds great. Recipe snipped and saved...

Thanks,

Joe