Stuffed Pork Tenderloin

I’ve been having a bit of fun in the office…  I decided to reformat my computer and bring it back to pristine factory condition.  It’s 2 years old and hasn’t been cleaned up in a while.

It’s a necessary evil, but with a bit of patience (not necessarily my strong point) and a bit of planning and orgazization (I do better, here) it’s completely doable.

So while I was backing up, deauthorizing programs, moving and deleting, Victor decided that if he wanted to eat, it would behoove him to cook.

I had a pork tenderloin in the ‘fridge.  A blank canvas.  Victor and his artistry went to work.

He combined chopped celery, chopped onion, minced garlic, breadcrumbs, chicken stock, and fresh dates, and a pinch of salt and pepper to make the stuffing.  He sliced open the tenderloin and pounded it with a neat mallet to flatten.  In went the stuffing, along with some gorgonzola cheese.  Into a 350° oven for about 25 minutes.

He made a simple chicken gravy (we had lots of fresh stock) and rice.

Artistry in motion.

As for the computer update…

It’s running great, half of the programs are reinstalled, and I didn’t curse once!