Tuesday, December 21, 2010
Home At Last
I made the stuffing for Thanksgiving this year, and before baking I tucked away a bit in the freezer for a night like tonight. I opened a pork tenderloin up and spread it thinly across my board (not quite butterflied -- it wasn't that professional -- but that idea). I laid on the cornbread fruit and nut stuffing, rolled the meat around jelly roll style, covered the tip (and the open seam) with a few sliced of back, tied it up like a roast (or a handy porky package) and baked in a 350º for 50 minutes. Each slice had a beautiful mosaic of stuffing and juicy, tender meat. Welcome home Honey.