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Brine 2 pork tenderloins (brining optional) (recipe follows) leave over night
Rinse tenderloins and slice almost in half and flatten out.
Fill half tenderloin with dressing of your choice (I used my regular dressing I make for poultry) then fold other half over for both tenderloins
Tie tenderloins securely
Place on lightly oiled pan and back in a preheated 350F oven for 30 minutes. Flip tenderloins over and bake for another 30 minutes.
I served mine with roasted root veggies and onions seasoned with sea salt, savoury and whatever other herb you might like. I normally would have used garlic as well but it was being served to someone with allergies to garlic (wah).
Brine for tenderloins (or pork chops):
1/2 C salt
1/2 sugar (or maple syrup)
boil with enough water to dissolve the crystals
Let cool and pour over tenderloins - add enough water to cover the tenderloins. You might like to turn the meat occasionaly so that all sides get permeated with the brine
I've made this recipe using pork chops (not brined). A layer of pork chops (season with S&P & a grating of nutmeg) on bottom of square pan (usually 4). Layer of dressing followed by another layered of seasoned pork chops. Bake for 45 - 60 min (til juices run clear)
Rinse tenderloins and slice almost in half and flatten out.
Fill half tenderloin with dressing of your choice (I used my regular dressing I make for poultry) then fold other half over for both tenderloins
Tie tenderloins securely
Place on lightly oiled pan and back in a preheated 350F oven for 30 minutes. Flip tenderloins over and bake for another 30 minutes.
I served mine with roasted root veggies and onions seasoned with sea salt, savoury and whatever other herb you might like. I normally would have used garlic as well but it was being served to someone with allergies to garlic (wah).
Brine for tenderloins (or pork chops):
1/2 C salt
1/2 sugar (or maple syrup)
boil with enough water to dissolve the crystals
Let cool and pour over tenderloins - add enough water to cover the tenderloins. You might like to turn the meat occasionaly so that all sides get permeated with the brine
I've made this recipe using pork chops (not brined). A layer of pork chops (season with S&P & a grating of nutmeg) on bottom of square pan (usually 4). Layer of dressing followed by another layered of seasoned pork chops. Bake for 45 - 60 min (til juices run clear)
