Recipes from the Road - Gerber Knives School of Meat Tenderizing

This is the Gerber Mark 1, a smaller version of the Mark 2 combat knife. It's not really good for field dressing, it was designed to stab in and right back out, a design that's a thousand years or so old, and it's not been bested for that particular design use. But for day to day use, pretty much limited to "See I have a knife ! " displays, mall Ninjas or spearing a tasty tenderloin and bringing it up out of the pan.

Such as the following. Known in the Range household as "Mock Armadillo" I posted a version of recipe a long time back, but several people have asked for it again.

You take a mixture of half low sodium soy sauce and half real maple syrup. Fillet a pork tenderloin or two and marinate for a day in the mixture, enough to cover. About 3 hours before dinner, slice some green onions and carrots into tiny matchstick sized slivers and saute in a little olive oil. Add a twist of ground pepper but do not add salt, soy sauce has enough already. Add a smidgen of garlic if you like as well. Veggies should be limp but not overcooked. Remove meat from marinade, unfold the meat, stuff with veggies (amount up to you, I use a few tablespoons), wrap in raw bacon and secure with toothpicks. Pour some of the leftover marinade over the meat and bake in foil bread pans in a 200 degree oven for 2 to 2 1/2 hours. Serve over bread stuffing, or rice after pouring off remaining marinade.

Worth getting out the fancy boot knives for. But you won't need them, you can cut this with a spoon.