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Yesterday was Daddy’s 41st birthday.  Daddy doesn’t like a fuss, so we just had the parents over for supper.  I changed the menu a bit as balsamic vinegar doesn’t agree with my Mom for some reason.  I made stuffed pork tenderloin instead and it was yummy.  I’ll post the recipe at the bottom.

Grandma got Daddy some sock wool (excuse the barn clothes, Ella couldn’t wait and gave him presents at lunch).  No, he’s not learning how to knit too, I’ll make them for him soon.  He’s realized that hand knit socks really are warmer than store-bought cotton tube socks.

We gave Daddy a small weather station.  It’ll tell him the temperature, barometric pressure and likely forecast -let’s see if it’s any better than the weather guys have been this year.  We also gave Daddy a funny gift.  We bought him a squishy piggy just like Ella’s hedgehog.

Colin’s folks gave him a note  🙂  Actually we will be getting a special cover for the new chesterfield.  It’s supposed to protect the chesterfield from the cats’ nails and hair.  Our new chesterfield should be coming soon!!

After supper Ella got out her X Box and showed Grandma and Grandpa her Madagascar racing game.  Grandpa picked it up quite quickly.  Ella’s a pretty good teacher, when she’s patient.  She didn’t even ‘trash talk’.

 

 

 

Stuffed Pork Tenderloin

2 pork tenderloin, about 1 pound each

1 onion, minced

3 T butter

2 cups bread crumbs

1 stalk celery, finely diced

2 t parsley                                                 pinch sage

1 egg                                                             1/2 c milk

Mix everything together (except the pork).  Set aside.  Remove silver skin from the tenderloin.  Carefully slice the tenderloin open lengthwise, being careful not to cut all the way through (or through your hand).  Gently pound the tenderloin flat, to an even thickness -about 1/2 inch.  Lay out one tenderloin, slide under 4 pieces of kitchen string (cotton) to tie later.  Put dressing along the length of the tenderloin.  Lay the other tenderloin on top.  Bring strings up and tie firmly to make a log.

Brown the tenderloin -I should have done this a bit more but I was in a hurry.  When nicely browned, place in a casserole and add a bit of water.  Cover and bake 300F for about an hour.  Remove from casserole and make gravy.  Cut strings and slice.

There are more ideas over at Full Plate Th ursdays.

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