9/02/2000 - Pork Tenderloin - courtesy of Bama Fire
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06:00pm - the tenderloin is on the grill. I positioned it so that the sliced side was up - didn't want all the cheese to run out.
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9/02/2000 - Pork Tenderloin - courtesy of Bama Fire |
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| 1:30pm - For the next 4 hours the pork tenderloin will be marinating in my favorite teriyaki sauce. It will then sliced open like a sub roll and a layer goat cheese will be added. The PT will then be closed and tied back together. Before closing, on about 1/3 I will add some sliced Jalepeņo peppers to top off the goat cheese. I've also decided that a perfect side dish would be Tim R's Spanish Rice. | |
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04:00pm - The Spanish Rice is cooking - what a wonderful smell. If you haven't tried this recipe, you are really missing something. |
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The picture shows the tenderloin cut in half - per Bama Fire, like a Sub - the goat cheese (I used the crumbled variety) was spread over one side and the Jalepeņo peppers are the little green things. |
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Here the tenderloin is tied back together - I
placed a piece of string at each end then laced a bamboo skewer through the
rest of the opening.
06:00pm - the tenderloin is on the grill. I positioned it so that the sliced side was up - didn't want all the cheese to run out. |
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07:15pm - not the best picture I have ever taken, but I loved tonight's dinner. The Spanish Rice was excellent and the goat filled tenderloin was great. I really liked the taste - the Jalapenos added a nice flavor - if you like goat cheese, give it a try! |
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