Quote:
Originally Posted by NALEM
Have you ever had Beef Wellington? Consider searing/roasting the loin to where its 70% done to your liking (medium/medium well) and then cutting length wise a semi frozen peach or apple strudel and tucking the pork loin into it. Finish the baking till the strudel is golden brown, and now you have something very different in presentation and very tasty.
When it USA I look for these at a market called Trader Joes. |
That actually sounds like a very simple way to make something I would never attempt from scratch. Thanks.