First try at stuffed pork tenderloins

PNWFoodie

Hi all. Maiden voyage on stuffed pork tenderloins here. Picked up the two pack (two loins each per pack) and froze one for later. <<br>><<br>> I butterflied each one and then sliced again. I didn't pound thin (I know I should have, but it's still the first month of school, life right now is cray-cray in addition to that, my knee hurts, and I was tired. I accept full responsibility for the thicker than should be roll.) <<br>><<br>> One was done with a basil pesto, sun-dried tomatoes, and chèvre. The other had left-over sausage & mushroom red sauce that I made a few days ago for lasagna, fresh mozzarella, and freshly grated parmesan. Rolled, sprinkled each one with avocado oil (neutral and high smoke point...plan on searing at the end), porcini mushroom salt and grated pepper. Currently on the XL raised with a drip pan about 400 or so. We'll see how it goes...wish me luck.

cazzy

Good luck Sandy!  I'm sure you'll do fine.

PNWFoodie

@cazzy Thank you, sir. You are always so supportive...I really appreciate that. <<br>>
> Meat is off. I decided not to sear because I didn't want it risk drying out for left-overs. If the smell is any indication, I will be a happy camper. Will update when resting is done.

cazzy

I've done pork tenderloin both ways, and I really didn't think the results changed too much by not searing.

Great color on the tenderloins!  

SGH

Legume

Looks really good. =D>

SGH

@PNWFoodie‌
Sorry sister. I selected the wrong pic above. Here is the correct one.
SGH

SGH

@PNWFoodie‌
The food looks wonderful sister. Just a note. I never pound loin or tenderloin thin. Never have and never will. Nothing wrong with doing so if one choses to. I just elect not to myself. Again your food looks excellent sister.

PNWFoodie

Here are the plated (meat only) pics. Got the seal of approval from my 9 year old mini-me foodie. Pork turned out very tender...hope left-overs will remain so. Was surprised to see what looks like the beginning of a smoke ring, as I only used FOGO and no additional wood and really didn't think I was "smoking", per se. All in all, good cook. Nothing life changing, but certainly respectable and one the kids want me to do over. The left-over red sauce pork I can easily see doing over pasta and being super yummy. The pesto...not dry at all, but can see it with an Alfredo pasta sauce just to up the creaminess, (Yes, I, too, am amazed I still fit through doors, lol.)

SGH

Looks like a home run to me. Excellent job sister foodie.

PNWFoodie

@cazzy‌, @Legume‌ , @sgh, thank you all for the kind words. Two tenderloins is WAY more than this fam can eat in a sitting, so I'm interested to see how leftovers hold up. Will post when I have more knowledge.