Chicken and pork tenderloin are pretty much the main meat dishes we eat around here. I don't really eat red meat, so Nicholas gets his beef elsewhere. I saw this recipe for Stuffed Cuban Pork Tenderloin in my August Cooking Light magazine. Despite our not-so-successful previous attempts at "stuffed" dishes, Nicholas decided to jump into making this recipe. (Lasagna rolls, eggplant rollitini, and turkey rolls were some of the failed stuffed attempts.) Nicholas recommends "pounding" the pork really good so you can roll it well. Also, we did not have cooking twine, and highly recommend using that instead of any form of toothpicks or wooden skewers like we did.
Overall, this recipe was delicious. It is not a recipe that we will make all the time, but I would make it again.
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