Thursday, November 3, 2011

Stuffed Pork Tenderloin

Pork tenderloin, butterflied and stuffed with a dirty rice stuffing

Napped with a savory cherry sauce

Here it is, butterflied & laid out, topped with the stuffing

Roasted to 150* internal ~ glazed and resting before slicing

Stuffed, rolled, tied & seasoned ~ ready for a quick sear, then into oven to roast

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