Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Stuffed Pork Tenderloin

NilsNils Posts: 82
edited November -1 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: 4,368
    beautiful the bokeh in pic#1
    Vaughan, ON
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