Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Stuffed Pork Tenderloin

NilsNils Posts: 82
edited 11:49PM in EggHead Forum
Had us a small pork-fest tonight!

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

Ready for the grill:
IMG_2478.jpg

Pulling the ABTs off:
IMG_2489.jpg

Tenderloin right off the grill:
IMG_2492.jpg

Sliced and ready to eat!
IMG_2494.jpg

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

Comments

  • greetings,
    great looking LOIN,
    keep up the good work!!
  • outstanding!
  • Baby jBaby j Posts: 148
    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: 5,333
    beautiful cook...love the bokeh in pic#1
    canuckland
Sign In or Register to comment.
Click here for Forum Use Guidelines.