Sunday night cook

[Matt in Vancouver]

It's a beautiful evening here in BC so I decided to warm up the performer for a stuffed tenderloin. This is partly inspired by the last throwdown and all the AMAZING entries.

Anyway's, here is what I came up with - Pork tenderloin lined with prosciutto then stuffed with brie, cherry and blueberry infused cranberries, chopped granny smith apple and a touch of cinnamon.

Next I crushed up some salt and pepper seasoned pistachio nuts and mixed 1:1 with some breadcrumbs.

Coated with olive oil and crust - ready to go!

Firing the chimney now - will post follow up pics later tonight!

 

[James Payne]

I cannot wait to see how this turns out.

 

[Paul Kastner]

Cool. Can't wait to the final pics.

 

[Jim Lampe]

Hope you're WARM Matt.... it's 5ºF here...

 

[Matt in Vancouver]

Jim, we're not nearly as cold as you - about 5º Cel. here or +/- 41º F

We kept things rather simple with some candied ginger carrots and some bacon and cheddar scalloped potatoes but man did it hit the spot!

I'll be making this recipe again for sure, served with a little warm apple sauce to finish things off

Happy Holidays!

 

[Bob Mann]

Great looking meal Matt!

 

[RogerS]

Excellent plated picture!

 

[Mike Coffman]

Looks really delicious Matt!

 

[Bill Schultz]

A fantastic creation Matt, it looks superb on the plate, very well done Sir!

 

[Tony R]

Thanks for the plate I'm ready to eat!!

 

[John Solak]

Very impressive cook Matt, well done!!!