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Stuffed Pork Tenderloin

NilsNils Posts: 82
edited 3:48AM in EggHead Forum
Had us a small pork-fest tonight!

Stuffed Pork Tenderloin & ABTs! Was a four Guinness cook ;)

Ready for the grill:

Pulling the ABTs off:

Tenderloin right off the grill:

Sliced and ready to eat!

Stuffed with olive tapanaude, pepperoni, and sharp white cheddar, then wrapped in bacon.


  • greetings,
    great looking LOIN,
    keep up the good work!!
  • outstanding!
  • Baby jBaby j Posts: 146
    Questions. At what temp and how long? Will you share your recipe for the tapanaude with me?

    baby j
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Really great cook and the pics are first rate!! Wouldn't mind sharing a Guiness with ya any day!! ;)
  • NilsNils Posts: 82
    Cooked it at 350*, took 2.5 hours to get to 160* internal. The tapenaude was just a fresh local deli special - it was getting late, otherwise I was going to make it myself ;) basically just olives, garlic, olive oil and spices to flavor in a food processor for a few seconds.
  • CanuggheadCanugghead Posts: 4,584
    beautiful the bokeh in pic#1
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