Keeping with Geno's theme of pork tenderloin, here's Sunday Dinner at Chuck's:
Wanted to throw my 2 cents in on the "stuffing" bandwagon. Was going to make this on Saturday, but technical difficulties with Christmas lights (with some procrastination thrown in) delayed everything until today.
Butterflied a couple of pork tenderloins and put spinach, feta cheese, garlic, and sun-dried tomatoes inside. Sauteed the garlic in the oil from the jar of tomatoes. Tied them up into a nice little package and Weberized them (indirect). Turned out great!
Next time I make something like this, the meat is going to be from Sam's Club. The loins were a little on the small side, and I seem to remember that the ones from Sam's seemed to be a little larger.
10 comments:
WOW!!! Chuck, that looks great!! Did you pound it out or just slice it through the middle? I bet that tasted as good as it looks!! I'm jealous!
Happy smoking to all!!!
Uh-oh. We've got Chuck and Geno in a battle over their loins. I'm not sure what to make of that!
Tim, you are just wrong!!
Happy smoking to all!!!
Don't read into it ... I'm just not sure what to make of it is all. I mean, there's really no other way to word it. Is there?
I'll definitely say that's a real colorful dish, Chuck! Is that just a veggie medley on the left? Grilled?
Thanks Geno. I just made lengthwise slices, from middle to the outside edges for a more uniform thickness. I really do like the sun-dried tomatoes in there, it goes well with the Feta. Garlic-oil mixture was the first thing that went on the inside.
It's a veggie medley Tim, but I was a little pressed for time so just steamed them with butter, garlic powder, salt, and some Old Bay seasoning.
Note to self: after looking at the picture, the Meat-to-everything else ratio is a little disappointing (what can I say, my wife was watching)!
P.S. Many people have admired my loins from a distance.
Hey guys, a friend that I work with lives in Aurora, and told me today that his family wants him to make a "suckling pig" for christmas dinner. He has been to Michael's, no luck there. Any suggestions on where else he might find one?
Took me time to read all the comments, but I enjoyed the article. Very helpful article! Makes total sense. It's always nice when you can not only be informed, but also entertained! I'm sure you had fun writing this article.
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There Geno goes, pounding loins again.
I'll email Terrence and see where he gets his whole pigs from... stay tuned.
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