Pork Cakes

While I had originally planned to make tenderloin cheese steak this weekend, I decided to hold off on it until the 4th. Instead, I came up with something a bit different that I like to call Pork Cakes. They are so named because, once we bit into them, my wife and I realized that they were lacking a bit for flavor. So, as if they were pancakes, we starting adding different toppings getting great results. My personal favorite was raspberry jam. Some more options are listed below, although the sky is really the limit.

Have a look:

Pork Cakes



Prep Time: 30-60 minutes
Time to Marinade: 0 Minutes
Grill Time: 1-2 Hours

Ingredients:
1 - Pork Tenderloin
1 - Apple cored and chopped
1/4 - Cup dried apricots
1/2 cup & 2 Tbs. - Orange Marmalade
1/2 cup & 2 Tbs. - Orange Juice

Spices:
1 Tbs - Chives
1/8 tsp - Ground Cardamom (Note: if you do not have Ground Cardamom, substitute 1/2 Tbs of Chives)
To Taste - Sea Salt

Toppings:
Honey
Brown Sugar
Pinneapple Salsa
Raspberry Jam
etc.

Other items:
Butcher String

Directions:
Note on Grill Prep: My approach was to smoke the meat indirectly using wood chips. A very clear approach to this technique on a gas grill can be found here.

1.) Preheat grill to medium heat and lightly grease.

2.) Mix chopped apples, dried appricots, chives, ground cardamom, 2Tbs orange marmalade and 2Tbs orange juice. Set aside.

3.) Trim excess fat from pork tenderloin. Cut the meat in half lengthwise to creat an opening (as if it were a hot dog bun). Be careful not to cut all the way through the meat! Place the meat on top of butcher string, which will be used to tie the meat shut after it has been stuffed. (Note: For help stuffing the meat, watch the video on my previous post)

4.) Fold open the meat. Take the mixture from step 2 and spoon it into the opening in the meat until it is fully stuffed. If desired, add sea salt to the inside of the meat. (Note: I was going for a sweeter taste when I made this, so I went very light on the salt. If you want a spicier or saltier meat, spice accordingly)

4.) Close the meat over top of the stuffing. Using the butcher string, tie the meat shut using a surgeon knot (watch the video on my previous post). Lightly salt the outside of the tenderloin.

5.) Turn off the burners on one side of your grill. Place the tenderloin on the side of the grill that has the burners turned OFF. Cook with grill lid closed.



6.) Turn the meat a quarter turn every 10-15 minutes for 1-2 hours or until cooked clear through (internal temp. of 160F).

7.) Remove the meat from the grill and place it on a cutting board. Wait 10 minutes - this will help the meat to tenderize and taste more juicy.



8.) Cut the tenderloin width-wise into small, circular "cakes". Serve with the toppings listed above, or with additional toppings or spices to your liking.

Inspired principally by this recipe: http://www.bhg.com/recipe/meat/fruit-stuffed-pork-chops/