Grilled two of my signature tenderloins yesterday, and while they tasted great, I still have a bit of work to do.
First, the logistics of the dish:
2 nice, Carlton Farms pork tenderloins, butterflied.
1/2 c. of Gorgonzola crumbles
2 c. of Spinach (fresh)
Olive Oil
Balsamic Vinegar
Salt, to taste
Pepper, to taste
Basically, i just butterflied the cuts, mixed up some Balsamic and Olive Oil, and let the tenderloins sit in that for about an hour or so. After that, I split the spinach and blue cheese between the two, rolled them up, and secured them with bamboo skewers.
Slap them on a hot grill for about 7 minutes a side (3 sides!) and you’ll be happy.
Unfortuantely, I would suggest not using Gorgonzola, or if you do, not salting the pork beforehand, as it came out a bit too salty for my tastes. Other than that, it’s a great and quick way to enjoy tenderloin.
Also, don’t be afraid to cook your pork slightly pink - I was raised for years with the idea that undercooked pork housed Trichinosis and I’d die if it wasn’t cooked through (my mother was a good scare artist). Knowing where my meat comes from, and the process it goes through from farm to table allows me the ability to not worry about these sanitation issues.
Plus, slightly pink pork tenderloin is absolutely mind-blowing - a completely different texture on the tongue than fully-cooked…
Still though, I prefer it smoked…
1 year ago
