Friday, October 17, 2014

Range Menu - Mock Armadillo ?

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..

Not to be confused with the Carnival Ninja. . .
or spearing a tasty roast tenderloin out of the pan.

Like this one, a favorite.  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.

click to enlarge photo
You take a mixture of half low sodium soy sauce and half real maple syrup. Fillet a pork tenderloin (one that length wise would fill a bread pan) or two and marinate for a day in the mixture, enough to cover. About 3 hours before dinner, slice some green onions and a carrot into tiny matchstick sized slivers and saute in a little olive oil with a clove of garlic. Add a twist of ground pepper but do not add salt as the soy sauce has enough already. Veggies should be limp but not overcooked. Remove meat from marinade, unfold the meat, stuff with veggies (amount up to you, I use about 1/2 cup per tenderloin, "seasoning" as opposed to "filling"). Wrap in raw bacon and secure with toothpicks. Pour some of the leftover marinade over the meat and bake, loosely covered with foil, in bread pans in a 200 degree oven for 2 1/2 to 3 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.



  1. Hmm...that looks tasty. Maybe for Sunday dinner?

  2. Yep, I've done that one and it was a GREAT recipe! :-)

  3. I'm not a cook so I might not be familiar with the terms used here...particularly "fillet"

    I'm not sure if you mean to "butterfly" cut it, like the bread in a sub-sandwich but joined along one long edge? Or to to thinly spiral cut it so the "unrolls" and lays somewhat flat?

    My guess is butterfly, but I try not to assume anything especially when it is beyond my expertise.

    Thanks for your help.


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