Family Chef Talk Forum banner
  • Welcome, guest! Are you ready to join the discussion? Click here!
1 - 6 of 6 Posts

· Founding Member
471 Posts
Discussion Starter · #1 ·
Tenderloin of pork…

It was 2 3/4 pounds..when I unwrapped it it was on two
Equal pieces…so I partially cut the two of them and pounded
them and then I filled one half with broccoli rabe that I first steamed
in a little salted water…then strained it and sautéed it for a few minutes
in extra virgin olive oil and one clove of chopped garlic…

Spread out the broccoli rabe, the put on pecorino Romano grating cheese
Then fried bacon and lastly mozzarella…put the other piece directly on
Top and tied it tightly with butcher cord…then fried it in olive oil and some bacon fat until it was browned…added chopped onions and fried them until browned..

Put the loin on a rack in the roasting pan
then put two cups of chicken stock in the frying pan with the onions…added
a piece of carrot, a piece of celery, two tablespoons soy sauce, one tablespoon Worcestershire sauce, one tablespoon apple cider vinegar and one tablespoon light brown sugar...lowered the flame to low and simmered it for 4- 5 minutes and then added it to the roasting pan…

Put the loin in the oven for about 35 minutes…15 minute @ 375° and 20 minutes @ 400°…oven thermometer read between 155 - 160° …remember I fried the pork first until we’ll browned …last pic is before it went into the oven.

Removed from oven and made a slurry of cornstarch with about 1 1/2 tablespoons of Corn starch and about one cup half and half…remove celery and carrot and most of the onions with a slotted spoon…leave in some onions.

Note: the soy sauce, Worcestershire, apple cider vinegar and light brown sugar is my way of making home made gravy master. Pics to follow..

· Founding Member
904 Posts
I'll be there shortly.
TK a little clarification might be in order here.
The pork loin and the pork tenderloin are different cuts of pork.
The pork tenderloin is a boneless cut from a muscle running along the backbone and the pork loin is wider and flatter and may be boneless or bone in. Hopes that help clarify which piece of meat was used.

· Founding Member
471 Posts
Discussion Starter · #4 ·
Yes, you are correct…tenderloin is much tastier than just a loin of pork.
I make both…I have a couple of Loins that I cook, both stuffed and unstuffed..
and I have a couple of tenderloins that I cooked ( always stuff tenderloin of pork)

· Founding Member
471 Posts
Discussion Starter · #5 ·
This is another tenderloin of pork that I cooked for my Birthday…
I set up in the dining room to make it special..💕

Stuffed Tenderloin of Pork with Kartoffelkloesse for my Birthday dinner
😇 And it was deliciouso! Cooked to Medium Rare

if anyone wants the Kartoffekloesse recipe, just ask. 👍

Stuffed tenderloin of Pork with Sauerbraten ‘gravy.’
and potato balls …AKA Kartoffelkloesse…😊

The flavor of this stuffed pork with the delicious
‘Just a bit’ of sour Gravy with bits of onion and bacon
floating in the gravy is amazing.
( I often just make the gravy sauerbraten and not the meat,
that’s the way we like it …when I make beef pot roast, I just make the gravy sour as well - not the meat)
I assembled a pictorial of the preparation of this meal.

Here’s how I did it…
I Butterflied a small tenderloin of pork and pounded it.
I Stuffed it with 10 oz pkg of spinach - (water squeezed out)
Fried bacon, shallots and mushrooms, salt/pepper, and
Shredded Mozzarella…then rolled the pork and tied and fried in
some bacon fat until browned…then put in pan with rack.
Coated the pork with a rub of bit of soy sauce and duck sauce.
.(you can substitute apricot preserves)
Then put in the pan fried onions that are fried in bacon fat and a little bacon as well…then put the fried onions a bacon in the pan with 2 cups chicken broth…
then a cut up potato, a piece of carrot, and some celery & celery tops.
season with pepper, 2 Tablespoons of soy sauce,
2 tablespoons cider vinegar, 2 Tablespoons brown sugar,
1 Tablespoon of worcestershire sauce, and a bay leaf.

roast @350° until done. ( I did mine for about 50 minutes) then take the veggies out of the gravy and Thickened the gravy with one tablespoon of corn starch and about 1/2 cup of milk.

pics to follow.
1 - 6 of 6 Posts