What did you have for dinner?

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#5,553
#5,553
Jax_Vol said:
No, she does home health care. And she was working with a lady who I guess was growing it in her garden. Does it grow in Tennessee in wintertime? I am clueless? She usually can't take any type of gifts but she showed up with this bag of green stuff. I thought it was pot!
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God bless her. Home health isn't easy. Requires something special from those who do it.

I have no idea how or where it grows. I just know I like it. :)
 
#5,554
#5,554
In the process of grilling a bacon wrapped and stuffed pork tenderloin. Appears as though it will take forever to cook.
 
#5,556
#5,556
Jax_Vol said:
No, she does home health care. And she was working with a lady who I guess was growing it in her garden. Does it grow in Tennessee in wintertime? I am clueless? She usually can't take any type of gifts but she showed up with this bag of green stuff. I thought it was pot!
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That crap can grow about anywhere. She probably planted in the fall and harvested it now. FYI, you can freeze it and it actually taste better afterwards.

I can't stand it myself.
 
#5,558
#5,558
Behr said:
Cool, what did you stuff it with?
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Tomatoes and gouda. Grill will only get up to about 315degrees. Been on for about 40 minutes. How long do you think it should take or should I move to oven? I will take internal temp in about 10 minutes.
 
#5,559
#5,559
How big is the tenderloin (weight)?

If you don't want to wait, sure, stick it in the oven to finish it. I would at least throw it on the flame for a couple of minutes, turning it so the bacon doesn't get to hot and flame.
 
#5,560
#5,560
Behr said:
How big is the tenderloin (weight)?

If you don't want to wait, sure, stick it in the oven to finish it. I would at least throw it on the flame for a couple of minutes, turning it so the bacon doesn't get to hot and flame.
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Probably about a 1 1/2 lbs. I put it in the oven at 340. Is that a good temp to finish it up on? Internal was showing around 130.
 
#5,561
#5,561
That's a little warm imo. But, if you're trying to get it done faster, just keep an eye on it. I hate dry pork.
 
#5,563
#5,563
Hell Tater, just go with it. I would pull it out at 145 and let it rest for about 5 minutes. Be sure you're checking the meat temp and not hitting the cheese and maters.
 
#5,568
#5,568
Behr said:
Good to hear man.

You'll know next time.
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The most important thing is I will have a much better idea of how much earlier I need to start it. Thanks for the suggestions. Also, a little less water in my veggie packets.
 
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