Was on call today and have the on call blues. Decided early this morning after work to do some stuffed pork tenderloins. Almost didn’t because, although it was in the 60’s, it was windy here in Western Kansas with wind speeds in the 30’s at my house. Glad I did.
Stuffed two pork tenderloins with garlic, rosemary, sage, salt, pepper, fennel, and sautéed wild mushrooms. Wrapped in bacon sprinkled with a dusting of Malcom Reed’s "The BBQ Rub" and put on the YS-640 at 450. Cooked to 140 and pulled. Used a blow torch to crisp the bacon. Did some steamed asparagus with hollandaise sauce. Had planned on a salad, however, got so excited about pork and hollandaise I forgot. Will definitely do again.
Stuffed two pork tenderloins with garlic, rosemary, sage, salt, pepper, fennel, and sautéed wild mushrooms. Wrapped in bacon sprinkled with a dusting of Malcom Reed’s "The BBQ Rub" and put on the YS-640 at 450. Cooked to 140 and pulled. Used a blow torch to crisp the bacon. Did some steamed asparagus with hollandaise sauce. Had planned on a salad, however, got so excited about pork and hollandaise I forgot. Will definitely do again.
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