When I was at the store they did not have any tenderloins available.  The closest thing they had was a product from Tyson called a “Boneless Pork Loin Filet”.  This is a pork loin which has been trimmed down to tenderloin size and pumped with phosphates, salt and water.  It was a little over a pound and pre-brined so I thought I would try it out.

I went with a stuffing that I have wanted to try for a while now, Basil and Sun Dried Tomato.  The red and green colors would mix beautifully and I am a massive fan of the sweet chewy texture of sun dried tomatoes.

The technique was the same as always.  Remove the silverskin, slice open and pound flat.  I put down a thin layer of minced basil followed by five slices of provolone cheese.  The julienned sun dried tomatoes made the final layer before I rolled it back up and tied everything together with some twine.  I gave the pork a nice dusting of paprika for color.


I put the pork in a baking dish with a little olive oil and cooked at 425 for 35 minutes until an internal temperature of 150F.  Again, an instant read digital thermometer is something that everyone ought to own. This one is good, this one is better.


Overall everyone was delighted in how this turned out.  While I am still not a fan of these pre-marinated or enhanced pork loin and pork tenderloin products I have to admit that every time I try one they turn out great.  Thanks for looking!!