I had an order from a friend for two stuffed pork tenderloins, but I had only one and asked Bev to pick one up at the store. When she got home she advised that all they had was a pork loin fillet, which I’d never heard of, but later found several recipes for on the web. It wasn’t much larger than the tenderloin, but was obviously the whiter loin meat – seems like a way to make pork loin sound better by adding the word fillet to it.
Anyway, I decided to use it and after butterflying, flattening, and salting, I stuffed it with Stove Top to which I’d added some dried blueberries and diced Granny Smith apples.
After tying, I rubbed them with Canola oil and added dried sage and thyme, and fresh rosemary. Notice the loin fillet is the same size as the tenderloin so I assume it's the small end of the loin with the other muscle(s) removed.
I also did a couple of pork butts, 5 slabs of baby backs, and 20# of various chicken parts (also herbed).
All photos can be enlarged by clicking on them. See Link for more of the header sunset.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Bev's Marco Shots
Two years ago: She’s Now A Family Member
Larry
I get those two cuts of pork mixed up too. Sometimes in our store I really have to hunt for the ones that haven't been flavored (yuck).
ReplyDeleteLove the idea of stuffing them. Bet your buyer loved them too Larry.
Sam
Sorry, two comments today. I could look at that sunset for a very long time. Great photo Larry.
ReplyDeleteSam
I have the best butcher ever in Pokeno(see my post pork and lam) .He is the one when you buy a piece of meat who asks what is it for.He also always shows you on the pig drawing on the wall from which part it comes from.Love it.
ReplyDeleteYour filling is very interesting here;)
That sounds pretty darned good, Larry. I'm loving the idea of fruit and bread stuffing.
ReplyDeleteI've never heard of a pork loin filet either. I'll be interested to see what your buyer thought too. I'll also have to be on the look out for it at the store next time.
ReplyDeleteThat's a new one on me but I think you are right on the money about its origin. Love your butcher quality roast tying.
ReplyDeleteI can't wait either cuz it sure is pretty, yum!
ReplyDelete