Since there is absolutely nothing going on here for flavor, I can only rate this 2 stars, and even that is merely as a reference for method. The only seasoning is salt and pepper, and not much flavor can be expected from just onion and celery either. Using this recipe as a starting point, I made significant changes and additions which made this a 4-star recipe for sure. I used one pork tenderloin, which I butterflied and flattened as the recipe directs, and then salted and peppered. I sauteed chopped onion, celery and fennel in an olive oil/butter mix about 10 minutes, added fresh minced garlic and fresh thyme, and cooked another minute or so. I used herb-seasoned stuffing cubes rather than the plain bread cubes, and because of the now nicely flavored vegetable mixture, used very little of the stuffing cubes, about 1 cup for the one tenderloin. When mixing the stuffing cubes with the vegetable mixture, I bound it together with some warmed chicken stock, enough to moisten. I stuffed, then tied the roast, and rubbed it with a little olive oil before laying half strips of a good, smokey, thick-sliced bacon over the top. Roasted at 50 minutes, it was perfect, tender and with very nice flavor.
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