Comments on: Pork Tenderloin – Stuffed & Grilled

By: Evan@swEEts

Evan@swEEts — Wed, 07 Jul 2010 13:19:54 +0000

I have a pork tenderloin that has this recipe written all over it! The addition to fruit always lends to a wonderful stuffing- last week we stuffed a tenderloin with dried apricots and kiwis.. surprisingly it was fantastic so I can’t wait to try pineapple!!

By: Steve

Steve — Tue, 16 Feb 2010 12:45:57 +0000

Last week-end I found this recipe by accident and it is so delicious! Of course you need spices to get most out of the flavour of the meat, especially when cooking pork. But this stuffing is really smart and creates a perfect taste. For those who like an Asian-style tenderloin I can recommend this Pork tenderloin with Sesame Ginger Sauce

By: George Jetson

George Jetson — Fri, 05 Jun 2009 05:23:55 +0000

I used this recipe on a 5.6lb loin, and it was the best pork I have ever had. Marinated overnight, grilled on propane, for considerably longer than listed here because of the size (ended up being a bit over an hour total), and it was juicy and amazingly flavorful. This is an awesome dish.

By: White on Rice Couple

White on Rice Couple — Mon, 27 Apr 2009 17:17:49 +0000

julie – Story is true. I swear. I felt better after hearing Quinn the chef/owner at Hatfield’s having issues working out a recipe too. That’s part of the fun and challenge of cooking. T.

By: julie

julie — Mon, 20 Apr 2009 23:18:11 +0000

Tricky tricky pineapple! Damn you. I’m with Leah on this one… I think everything you guys make is perfect the first time around and you are just making up this cute story to make us feel better. Well I do.

By: White on Rice Couple

White on Rice Couple — Mon, 20 Apr 2009 18:50:49 +0000

Jen – Damn it, we just need to find a way to live closer to each other. Miss you, too!

shayne – Thanks. Hope our learning and sharing has helped your problem.

Jude – Thanks.

Tim – Very interesting. The pepper counteraction sets up a whole new train of though for the stuffing. We had a bit of spice on the glaze, but inside would be nice, too. Yay science, indeed. More experimentation ahead! Thanks for sharing.

Thanks again for visiting and sharing everyone. Happy grilling. Todd.

By: Tim

Tim — Mon, 20 Apr 2009 11:27:47 +0000

Nice work on discovering the culprit. I remember on Heston Blumenthal’s first show he talked about pineapple and how that same protease — bromelain — prevents you from making pineapple jelly as it breaks down the gelatin protein.

His solution was to gently warm the pineapple juice he was using with a few slices of red bell pepper. These contain a chemical that inactivates the enzyme, and are mild enough (particularly at such a gentle heat) to not impart any off flavour to the pineapple (he strained the capsicum out afterwards). I wonder whether mixing some finely diced peppers into the stuffing would have a similar effect? Or even better, something hotter to give a bit of a kick to the dish?

Yay science!

By: Jude

Jude — Mon, 20 Apr 2009 05:37:50 +0000

Haha will keep that in little pineapple tidbit in mind. Enjoyed reading your trains of thought while solving your culinary dilemma.

By: shayne

shayne — Sun, 19 Apr 2009 22:02:18 +0000

Enjoyable post, as always. thank you for the information, now something I have been working on and has hit or miss results now may be fixed. thanks.

By: Jen Yu

Jen Yu — Sun, 19 Apr 2009 20:31:18 +0000

Way to bitch-slap that pork into submission! I love the repeated experiments – reminds me of lab classes really, but with an edible (and delicious) ending. Now I’m jealous that I don’t live there nor you guys here! wahnnnnn.