Only home for a day from camping, and I got a wild hair to thaw out some pork, and do a nice dinner in the kitchen instead of the RV. Fileted open a couple beautiful pork tenderloins, stuffed them full of asparagus and long grain wild rice. Basted with butter/honey/soy/worchestershire/garlic/s&p. Used all the remainder for our sides. Never go wrong with garden stuff for salads either.

Ready to go into the oven; if you haven't tried the silicone bands (from Amazon) for roasts, you're missing out. Good for a million degrees, and washable and re-usable!





The best part?? A whole one for left overs, vacuum packed to freeze for later. Nothing better for cool winter nights.

Wow that looks delicious.

Yea buddy!!! Love me some pork loin. They’re a staple around here.

Absolutely would That looks awesome!!!

There you go again. Great presentation.

How long and at what temp did you cook this please?

Thanks people, glad you like it. Here's some personal observations:
1. Everybody's oven is a little different. Learn where yours cooks best. I cooked these on 375, closed foil for about 25 minutes, then opened and basted every 5 minutes for another 25 minutes. Used the digital thermometer and got it to 145, in three places along the length of it.
2. When cuts of meat taper a lot, the ends will tend to get over done, so I usually fold them over closed to keep about the same size. When doing several roasts together, don't have them touching, or the meat will be undercooked where they touch.
3. Stuffing the inside of any rolled meats will usually increase the cooking time about 20% longer.
4. If you like stuffing them with rice or breading, they will get dry. I like to make up some soft garlic butter, or cilantro butter for Mexican flavor, and coat the inside of the meat. Also holds all the grains of rice in place when rolling up.
5. Always let them rest, to re-absorb some of the juice back into the meat. I do 5 minutes for pork, but will go as long as 30 minutes for prime rib and an hour for brisket.

I find that pork tenderloin and pork loin to be really different as far as texture, tenderness, and time to cook. Like to cook them both to 145-150 degrees, but secret is to always keep them moist. You can put sauces or gravy on dry meat, but its like putting make-up on the pig. Pretty, but still not great.

very nice! was the rice cooked prior to stuffing or cooked during the cooking process of the meat?

PMK: For the rice, I cheat and use the Uncle Ben's 90 second pouches. I only microwave for 60 seconds tho, instead of 90, then let it finish during cooking.