Stuffed tenderloin

I've talked about this one before...but didn't have any pics of the "before".....only the "after".. plus, this time I tried trussing it the same way the butcher does it at Safeway.
Last time I was there, I was picking his brain about what he uses in his stuffing... he admitted to me that he uses Stove top! ackk! I was pretty surprised.... but, when he told me he takes them home and stuffs them there...I was shocked! I am sure the health inspectors don't know he is doing that...and he was talking loud enough for anyone to hear.... too weird. Just never know half of what is happening do we?

My stuffing begins with sauteed onions...check out the other post if you would like to try this yummy meal..










trussed up just like the butcher does it.. looks pretty tidy doesn't it? Slide in some round strong toothpicks every inch or inch and half or so.. then lace a piece of kitchen string around the ends of each toothpick..just like lacing a shoe.. tie off at one end...










This is where mine differs from the butcher 's. I use something to coat the meat in order to stick some crumbs to it. This time it was a tablespoon of mayonnaise, some Dijon mustard and a bit of yogurt. Mix it up and smear it on the meat.. then press on cracker or bread crumbs. this really helps to keep the meat moist and tender.










Sprinkle with some lovely fresh cracked pepper..place in a lightly oiled baking dish. If one end of the tenderloin is thin...just tuck it under itself so it doesn't overcook.










This time, I drizzled on a few tablespoons of diced tomatoes and juice..... and added a few tiny dabs of butter on top.......










Baked for barely 30 minutes..at 350F ... .... mmmmm.... just look how tender and moist.