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Concocting a Stuffed Pork Tenderloin, Need Some Help


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Concocting a Stuffed Pork Tenderloin, Need Some Help

sivyaleah | Jul 15, 2006 09:31 PM

I have a pork tenderloin that I'm thinking about cooking tonight. It's rather small, only about 3/4 lb. just enough to serve my husband and I.

I'm thinking about splitting it open, stuffing it with some fresh chopped up figs, shallots, a bit of goat cheese, and a spread of apricot jam/dijon mustard mixture with a few herbs thrown in for good measure, probably some rosemary and thyme from my garden, salt & pepper.

But, not sure what the best cooking method would be. Usually I grill these tenderloins. I've found that about 6 minutes on one side, 5 minutes on the other and then another 4 minutes flipped over again lowering the heat is pretty much perfect for its size. But, with the stuffing, not so sure if this method will overcook the meat and leave the inside stuffing raw.

Would I be better off perhaps sauteeing the figs first? I know the goat cheese will probably get warm enough to melt. Or does it kind of not matter all that much since the figs will be chopped up pretty fine?


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