This was a really good start.. I played around with it a bit. I didn't use soft bread crumbs, but dry ancient grain crackers, crumbled. I added a few things to the stuffing, such as extra garlic and mushrooms. I used egg and broth to bind it together. I also seasoned the meat before stuffing and rolling. Also, the cooking temperature and time is a bit off.. tenderloin should be cooked at a higher temperature, which is probably why some people commented that it was too dry. I cooked it at 425 for about 35 minutes, and it came out perfectly.. very moist and flavourful.. I'll definitely make this again!
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This was a really good start.. I played around with it a bit. I didn't use soft bread crumbs,...