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First time stuffed Pork Tenderloin

Hey, everyone -

LBGE is heating-up and I'm reading to try my hand at a stuffed 6# pork tenderloin.  Opened-up / butterflied the loin to about 1/2" thickness and started by "painting" the meet with a mixture of EVOO + 2 cloves of fresh minced garlic.  Then, added a layer of fresh spinach and, on top of that, sun-dried tomatoes and, lastly, a nice heaping of shredded cheese (I went on the cheap on just got the store bought "bag" of shredded cheese.)

Wrapped that up and tied it nice-n-tight before coating with EVOO + kosher salt.

Am planning on a raised grid @ 375'ish....truthfully, a bit of a guess on how long it will take (and, am guessing around 60-min total.)   Have the probe inserted into the thickest part of the loin (the initial role) and will pull at an IT of 145 degrees.

I'll add a picture once on the grid and then again when I pull....  but, in that I am notoriously bad about uploading pictures, wanted to put an initial posting with what we have so far.

....can't wait!



  • Mud PigMud Pig Posts: 459
    Sounds awesome, I just had some tenderloin that blew me away last night. My mom made it in the oven and marinaded it in dark beer, soy sauce, honey, garlic, and S&P. It was phenomenal, goin to try it on the egg and love the idea of butterflying and stuffing it. Thanks for reminded me to be creative with my cooking. Good luck on your loin.
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