Pork Tenderloin Sir Derrick Style |
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Ingredients: 1-4 to 5 lbs. Pork Tenderloin 1-Med to Lg. Bulb of Garlic 1-Box Frozen Spinach (thawed) 1-Lg. Onion 1- Lg. Red Bell Pepper Olive Oil Salt Pepper Procedure: Lay out the tenderloin long ways and place your knife at an angle slicing long ways. Turning the tenderloin as you go, the object being your wanting to end up with a sheet of tenderloin about ½ inch thick. Length and width determined on size of tenderloin. At this point salt and pepper the entire tenderloin on both sides. You can add your favourite seasoning as well. Peal Garlic and slice into thin slivers like baby potato chips. Place them on face up side of tenderloin, forming a garlic layer. Drain thawed spinach and place it over the garlic making a spinach layer. Now from one side start rolling the tenderloin back the way it started, remember to pay attention to the insides trying to squeeze out. Now at this point you can do one of two things, place toothpicks along the seam or you can tie it up with string to hold it together. I suggest the second; it makes the tenderloin look very nice when it is done. Cooking: Place the tenderloin in a self made pouch. (Make a large envelope out of foil). Allow room for steam to build and juices to be retained. Cook at 225 f, for 5 hours. At that point you can for presentation effect, open the foil and turn the oven to broil to get a crispy texture on the outside of the tenderloin. Your discretion on how crispy you like it. Once done, and this is important, let the tenderloin rest for 10 minutes. This act will allow all the juices to absorb back to the center of the tenderloin. Enjoy!!!!
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