Tonight I made a stuffed pork tenderloin* (worked out quite nicely…)
As I was "carving" the meat at the table, I was having a bit of trouble. The knife wasn’t terribly sharp, and as I was trying to saw through the crispy bit across the top, the stuffing kept coming out. I was getting irritated. As I’m cutting and whining, Dyson pipes up with, "I wouldn’t have done it that way."
I let him help me make dinner last week, and now he’s an expert?
* I sautéed onion, garlic and mushrooms (and coarsely cracked black pepper). When those veggies were about ready, I added fresh parsley and oregano for a few more minutes on the heat. I butterfly-cut the tenderloin and then pounded it a bit flatter. I spread the onion mix evenly over the sheet of meat, and then put a layer of bread crumbs on top. I rolled it up and pinned it together with toothpicks. I seared the outside in the sauté pan and then baked it until done. Pretty nice…
