If you like old fashion comfort food, this recipie is for you. As it states, this is something her grandmother made and it is almost identical a recipie my grandmother used to make when I was little. This is a sample of what "old style country cooking" was back then. They kept thing simple and satisfying. Everyone has different tastes and every recipie on here will probably get some tweaking in order to satify their own tastes. It was disturbing to read one review that totally rewrote the recipe in their comment. Possibly simple country food is not for their taste. I would suggest submitting a recipie for your idea of stuffed tenderloin and have it critiqued. The cooking time on Tenderloin will vary on the size of the loin. I suggest, using a thermometer and removing it from the oven just before before 160 degrees, then cover and let it rest for 10 minutes, before cutting. The meat will continue to cook while standing. This will prevent you tenderloin from getting dry.
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