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Mediterranean Stuffed Tenderloin with Pomegranate Balsamic Vinegar and Dijon mustard glaze.


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This is my entry into the “Fed in the Med!” Challenge.

 

This is my first time making this but I thought I’d give them a whirl.

 

I started out by buying some tenderloin from Costco.

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I then started gathering the ingredients for the filling.

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And then the ingredients for the glaze. Here are most of the ingredients.

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Minced the herbs.

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Sliced the Apricots and Sun Dried Tomatoes.

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Sautéed the OO and Garlic.

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Threw in 5 packed cups of baby spinach

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and sweated it down 3 minutes.

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I then stirred in the SD tomatoes and apricots.

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For the topping I zested a lemon.

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I added everything to a skillet, stirred and heated slightly.

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I took the 2 tenderloins out

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and sliced them in half

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I then covered them in plastic and lightly pounded they out to a more uniform thickness.

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I added the Feta cheese to the filling and stirred

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and then spread it out on the loins.

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I rolled them up

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and then tied them up with butchers twine.

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I then placed them in a roasting pan

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and then spread on the Pomegranate Balsamic Vinegar and Dijon mustard glaze.

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I then placed them in my preheated (to 375) kamado.

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After 45 minutes the I.T. was at 145 so I took them out and let them rest for 10 minutes. Here are the plates pics.

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Here’s the Money Shot!

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It was delicious and my wife loved it! It may have been first time making this but it will not be my last.

 

Thanks for looking.

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That is as fine a visual walkthrough and as fine a finished product as I have seen in a long time DH. My hat is off to you for an excellent presentation. By the way, I am now hungry as all get out. A bite or two of that tasty looking meal would be more than welcomed in my house. 

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