Stuffed Pork Tenderloin

This was made for an Easter lunch, and everyone seemed to like it very much, which was very gratifying!

The Meat

I took the loins (there were four in all), trimmed any excess fat off the outsides, rubbed them in onion salt and white pepper, and left them overnight in the fridge.

The next day I sliced them length-ways as far through as I could without ending up with two pieces.

Some more salt and pepper seasoning was applied to the new surfaces.


The Stuffing

The stuffing was made with:

• young spinach leaves
• dried cranberries (buy in bag at Target!)
• chestnuts (buy in bag at Target!)
• 2 or 3 fresh eggs
• mushrooms
• sausage meat (Jimmy Dean's)
• olive oil

All this was chopped up and mixed up well into a paste.


















Each loin was laid out, topped with a good thick layer of stuffing mix, folded over, and then gently tied by looping string around it, spiraling from one end to the other. My darling wife was engaged for this task, as I only have two hands!

The stuffed loins were then placed onto a large baking tray, covered with alu-foil, and cooked at 375F for an hour.

Bon Appetit !

Mike

Chicken to Grill

It's been a long time since I was here - sorry!
Here's something to try on your grill or barbeque now that nice warm summer temperatures are here
The star of the show is, of course, the chicken - whatever cut you like, skinned.
The supporting act is this:
Ingredients:

Black Pepper	1
White Pepper	2
Salt	1
Onion Powder	2
Garlic Powder or Flakes	1
Oregano	2
Paprika	1
Coriander	3
Fennel Seed or Powder	3

There aren't any units because they're all the same units - whatever you like! - just make heaps and save what's over for next time!

Notes:

• You'll notice in the photo that there's no salt - I used Onion Salt instead of the Onion and the Salt.
• You'll also notice that there 's two jars to the right - Fennel Seed and Fennel Powder. You can use either or both equally well.

Method:

1. Wash of and dry the chicken pieces
2. If you have chicken breasts decide if and how you're going to cut them up
3. Get the chicken into the right-sized pieces
4. Sprinkle mixture onto one side of a piece of chicken and rub in all over. Turn, and repeat
5. Repeat for each piece of chicken
6. Put chickens into food-savers and sprinkle more mixture over the top of each.
7. Put the lid on and shake the container to make sure all chicken bits are well covered
8. Stash the containers in the fridge for a couple of days

On The Day you'll probably find that the chicken pieces cook a little more slowly that you expect if they're on an out-doors grill. A George Foreman grill, as it cooks from both sides, is definitely quicker.
Make sure that you cut into the thickest part of the thickest piece of each batch put onto the grill in order to make sure that the chickens are done before serving!

As you can see to the left, I've cut off a small piece of the meat, right through the thickest point.

This piece has been cooked on a George Foreman grill, so it browner than it would be on a "normal" grill. It's fairly hard - not quite crisp - on the outside but soft an juicy on the inside. This is from letting the grill heat up well before placing the meat on it.








To the right now you can see that the meat is cooked to be just white all through. I put it back for about another minute after this photo.
The meat is firm but also easy to cut in this condition - after about 4 days marinading in the fridge.

Bon Apetit!

 Mike