Pork Loin vs. Pork Tenderloin

K

karenupstateny

Active member
I'm working on Christmas day & want to do a stuffed pork tenderloin & am finding recipes that I like for the whole loin. Other than drastic reduction in cooking time, will I have other considerations? If the pork is cooked, will the stuffing be even if the time is much shorter?

Any thoughts? I'm still going between an apricot stuffing (DH's choice) and spinach/bacon or procuitto (my choice). thanks!

 
Here's what I'd do...

take the 2 pieces of the pork tenderloin, flatten them a bit. Put the stuffing between them and tie the them together.
They will be smaller than a loin, but slightly larger than a single tenderloin. Split the difference on the cooking time, and you're good to go!

Use the apricot stuffing and do a spinach/prosciutto dish on the side. All will be happy... as long as there's a bottle of merlot open and breathing!
See you on the 28th! smileys/smile.gif

 
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