Monday, April 13, 2009

All rolled up

Decided to try something new yesterday for dinner. I took a pork tenderloin, butterflyed it, added some cooked shallot, mushroom, bell pepper, garlic powder, salt and pepper. Then rolled it all up and set it on the grill:

It was accompanied by some brussels sprouts, wild rice, and french bread.

 

Great meal, but the meat wasn’t cooked properly. Medium heat for 20 minutes produced dry outside and under-cooked inside. Longer and lower next time, with something to provide fat in the roll (mascarpone cheese?) should resolve the issue.

4 comments:

BIG SKY CHEF said...

Pork Roulade...Looked Good in the Pic. I usually bake my Pork to 150 Degrees, cover if it gets too brown.

Sauce?...Try a Italian Demi glace...Simply a Brown Sauce Laced with Italian Dressing would work well. Who Did The Dishes?

TomboCheck said...

Tom - Thanks for the tips. I thought about searing/baking, but the weather was just too fine to let the grill go to waste.

Never would have thought of adding italian to the sauce! Definitely have to try it.

I did the dishes... as per usual. Cook and clean, it's a ruff life. :)

melissa said...

Fat in the middle will help. Usually it's gobs of butter with herbs, but I imagine mascarpone might work. Good for you for trying something new though!

TomboCheck said...

Melissa - I'll definitely be trying this one again. Gotta branch out. :)