Pork Tenderloin Stuffed and Herb Crusted

Russets make the best jacket potatoes................ crispy on the outside and moist and flaky on the inside!!!

425 or 350 doesn't matter they just take a bit longer to cook...!!!!! I start them ahead of the roasting tenderloin ..... they are very forgiving about being in the oven for a bit too long!!! It is hard to ruin them!

Stuffing gets rolled up.

This is smoked bacon from the market ... not the packaged kind from the grocery store!!

Bacon goes on.

Tied and ready to go in the oven ..... 350 for 45 minutes!

Don't spare the yellow mustard for the Herb Crusted one....... ! It won't be there when you are done!

A great pair ready for the oven!

Ingredients

• 1 (3/4 pound) pork tenderloin
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 cup soft bread crumbs
• 1/4 cup minced fresh parsley
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg, lightly beaten
• 1 bacon strip

Directions

1. Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside.
2. In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients.
3. Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 50-60 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing.

The Porterhouse Steak

Porterhouse steaks consist of a T-shaped bone with meats 
on both sides. The larger side contains meat from the strip 
loin, the smaller side contains the meat from the 
tenderloin.

Porterhouse really is just a large T-bone steak, if the 
diameter of the tenderloin is 1 1/2 inches or larger it 
is called porterhouse, anything less is a t-bone. It is 
cut farther back in the animal than the T-bone steak. 
The porterhouse has well-balanced flavor and texture 
and is a great grilled steak recipe.

Because both the loin and tenderloin are quite forgiving a

Porterhouse can be cooked any way you like. It is perfect

grilled but can also be broiled, sauteed or pan-fried.

Use light seasoning and try not to cook it beyond

medium at the most!

The Porterhouse Steak is the ultimate steak for some aficianados.  This monster was just over five pounds, with a tenderloin side that was easily four inches wide and a beautiful strip loin side!

I let this huge lump of meat dry age in the bottom of the fridge for seven days, when it came out I trimmed off the dry meat and readied it for the grill.

Thats over five pounds of organic beef sitting there.  That is a normal sized teacup in the background.  This piece of beef was a very large lump to say the least!

You can see the tenderloin on the left hand side and the strip loin on the right.  I like to keep the seasoning simple for these organic steaks, just salt and pepper and olive oil.  I love to taste the buttery texture of this meat without a lot of extraneous flavours on the outside.  I sear it on the highest heat I can get out of the grill, then move it off of the charcoal and onto the indirect side of my fire and put the lid on my Weber and leave the lump till it hits about 115 F internal on the thermometer.  Then off the grill it comes for a nice rest before getting cut up for plating.

Here it is right off the grill, resting for 5 minutes to redistribute the juices.  This monster hunk almost eclipses a dinner plate.  Now that is a wonderful thing!!!!

A steak this large can be cut into the two sections, tenderloin, and strip loin, then slivered and served to four peeps.  Giving each person a taste of both sections.  Here is the final plated result.  Served with potatoes and asparagus with a shrimp side!

Thanks again to Agustin the Butcher for cutting this one for me!!!

You can visit Agustin Monday - Saturday at

Caribana Wholesale Meat

441 King Street East
Hamilton, Ontario
L8N1C5

Phone: (905)522-5671