Try this...it was fab!!!

Slice a pocket lenghtwise in a pork tenderloin
stuff with portabello mushrooms, garlic (I roasted mine) and drizzle with olive oil.
Wrap in tin foil and bake for an hour or less on 425.
Then open packet and broil for a couple minutes. Easy and Scrumptious!

Next time I am going to add some crumbled blue cheese!

I just got in from the grocery store.....bought a pork tenderloin.....can't wait to try this, it sounds wonderful! Thanks for the info!

Can't wait until supper!

Let me know how you like it!

Tried your tenderloin last night..used regular mushrooms.....was still great.....I sprinkled it with a seasoning with like called Texjoy cajun seasoning.......

Try this if you get a chance....its flavor changes depending on the meat you're using....I use it on almost all meats......I get it from www.texjoy.com....

Pass on some more of your ideas......sounds like our tastebuds are matched!!!

Thanks again!

Micsing

I'm glad you liked it! What a wonderful cut of meat to experiment with! I LOVE to cook, and am always trying new things. I think that really helps with this WOE. I see alot of people saying they get bored with it but how can you??? There are SO many ways to fix meat/poultry/fish/etc! Just let your imagination SOAR!!!!
I will keep posting new ideas as I come up with them!!!
Working on a stuffed flank steak now!

Kim

I also like to add spinach and sun dried tomatoes to mine....

YUM!

Donald

Yum... that pork tenderlion sound delicious. I will have to try it!

My grocery store and Costco sells stuffed flank steak already assembled. Both use cheese (one uses mozzerella and the other uses feta- I like the feta better but I I made my own, I would use blue) spinach and red bell pepper. Oh, the are so good. I had some last weekend and served it with sauteed portabellos with garlic.

Thanks for the advice on the pork tenderlion. I look at them and can never think of anything to do with them. I usually just buy a pork roast, rub it with sage, ground mustard, rosemary, thyme, black pepper and a little garlic powder. I think stuffing a lion instead with be a great treat!

Theresa

Pork tenderloin cooks really quickly. In my pre-low carb days I just coated it with honey and dijon mustard and broiled it or grilled it 10 - 20 minutes. You can also slice it in medallions and pan saute it in olive oil with a little minced garlic and some mushrooms. With pork so cheap lately and beef so expensive, I really should use pork more. Thanks for the idea, it sounds delish!

try this one Worthit!

I use a long steel knife sharpener to open a pocket lengthwise through the pork.

Stuff with a mixture of chopped cauliflower, grated fresh horseradish, chopped mushrooms, a favorite shredded cheese - etc. (Cooking mellows the flavor of the horseradish.)

Each slice of the meat has a lovely center of the stuffing.