Butterflies

After watching one of Martha's "cooking school" segments last week on butterflying, I decided to take that huge hunk of pork tenderloin we had in the fridge and butterfly it. I didn't know really WHAT to use inside, but I love onions and we had them, so I settled on that. Probably not the best thing to do, use raw onions. Caramelized would have been better. And some fresh herbs. More seasoning. But you can see the results below. Not bad for my first try at butterflied pork.

I used a really sharp butcher's knif to split it open twice, like a book. Then I seasoned the inside and spread the onions. I rolled it all up jelly-roll style and secured it with some cooking twine. I even got all fancy!



I used the Taylor probe thermometer and cooked it at 350 degrees until the internal registered 160 degrees. Ta-da! You can see the 3 "layers" of the pork. It kinda looks like Pac-Man with onions stuffed in his mouth...



It was pretty darn tasty, and big as that piece of meat was, we'll be eating leftovers for a while. Go Costco and big hunks of meat!

I am the captain of my suburban food domain.