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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Hot Pepper Cheese Stuffed Pork Tenderloin

joe@bgejoe@bge Posts: 394
edited March 2012 in EggHead Forum

I did a hot pepper cheese stuffed pork tenderloin tonight for dinner.  I am getting so spoiled by my local butcher...

I did this indirect raised at about 300* dome for about 1 hour and 20 minutes.  Meat temps were about 145* when I took it off and let it rest for about 15 minutes.  I did some steamed veggies and it made for an excellent Sunday evening dinner.

Bacon Wrapped Hot Pepper Cheese Stuffed Pork Tenderloin:

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On the grill:

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My Irish inspired grilling assistant:

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Final Product:

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