Cook the Issue 2010: Cherry and onion-stuffed pork loin - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Cherry and onion-stuffed pork loin

By Pielove, member

May 22nd, 2010

ICD, you are completely right-- this is a great company dish.  The pork tenderloins at my market looked really thin, but the pork loins looked great, so I upgraded to a bigger roast.  We served this to my husband's godmother and she was so excited-- plus we had enough to send her home with some fantastic leftovers, so we are in good with the auntie!  As for the recipe, I butterflied the pork loin and brined it lightly.  I was out of twine, so I used strips of cheesecloth, but I don't recommend that-- the strips do not hold up well and leave little strings in the roast.  The stuffing and pork are delicious-- and a big hit with the cook, the aunt, the husband, and the kid!  

Recipe Used: Cherry and onion stuffed pork tenderloin


posted in: Gallery, Cook the issue 2010
Comments (2)

Texas_Foodie writes: I was going to recommend the same thing! My grocer also sells Hot Cooking Bands - basically big silicone "rubber" bands - in bright colors - they are reusable - look at http://www.architecproducts.com/products/stretch.php
Posted: 9:09 am on May 24th

ICDOCEAN1 writes: For those times that you don't have or can't find kitchen string, buy a package of the silicone food loops as shown here

http://www.kitchenkapers.com/food-loop-pink-set-4.html Posted: 8:13 am on May 23rd

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