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Stuffed pork tenderoin for friends

Little StevenLittle Steven Posts: 27,283
edited 10:39AM in EggHead Forum
Some friends of ours were having a family function and the lady was terrified that her Italian Mother in Law would hate what she cooked. She calls her food manga cake. She had picked up four pork tenderloins and asked me for rubs and cooking advice. I offered to cook them if I could be granted a little artistic license and she was very happy to do so.
I made two of the four, two pounded together but I left them thicker than I normally do.
No prep pics but they were kind enough to e-mail the serving pics (I was worried sick)
GetAttachment2.jpg
Did one with wilted baby spinach, goat cheese, toasted pine nuts, sundied tomatoes,capers, basil, Bomba and roasted garlic
GetAttachment22.jpg

The other with procuitto, Calabrese salami, crisp pancetta, spinach, provolone, asiago, parmesan, roasted garlic, whole sage and basil leaves and a whole lot of Bomba.
GetAttachment6.jpg
Plated
GetAttachment12.jpg
Mother in Law didn't think it was Manga cake

Steve 

Caledon, ON

 

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Comments

  • tjvtjv Posts: 3,304
    dang, very well done, even the stringing job. If I tried that, it would look like a loose ball of twine that just bounced down a flight of stairs......t
    www.ceramicgrillstore.com ACGP, Inc.
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  • Little StevenLittle Steven Posts: 27,283
    Thanks Tom,

    I keep messing up the pics today.

    Steve

    Steve 

    Caledon, ON

     

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  • BayouMarkBayouMark Posts: 283
    That looks really good. What is the stuffing? Maybe ricotta, basil, and sundried tomatoes? Did a stuffed chix breast last night with sun dried tomatoes and baby swiss stuffing wrapped in bacon with broccoli cheese pie (gourmet recipe) Took pics but rasseling with photobucket right now.@#$%#@%*
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  • Little StevenLittle Steven Posts: 27,283
    BayouMark,

    I just got the pics sorted out, the ingredients show in the post now. :blush:

    Steve

    Steve 

    Caledon, ON

     

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  • HossHoss Posts: 14,587
    BEAUTIFUL!ALMOST too pretty to eat.ALMOST! B) :whistle:
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  • NoVA BillNoVA Bill Posts: 3,005
    Steve,

    You may just be invited to add an "e" to the end of your last name (if it doesn't have one already) :laugh: .

    Wonderful looking plated pics.
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  • Man I gotta try that one...after I get my egg LOL
    6 days and counting.
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  • :cheer: fabulous cook, LS! how big were the tenderloins??? ones I see are very small...
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  • JBJB Posts: 510
    Beautiful.
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  • BayouMarkBayouMark Posts: 283
    I remember reading about bomba some months back here but I was really new and trying to learn my egg. Is bomba pepper based? Is it available off the shelf? A few hints would help. Pardon the redundancy :S
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  • Little StevenLittle Steven Posts: 27,283
    DOW,

    Thanks
    They are regular tenderloins. I splay out two of the individual ones, overlap to the best shape I can get and pound them to a single thickness. I stuff and tie, then wrap with parchment or plastic wrap and roll the ends up to get a log shape and then put them in the freezer for an hour or so before I cook. I like a lot of stuffing :laugh:

    Steve

    Steve 

    Caledon, ON

     

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  • Little StevenLittle Steven Posts: 27,283
    Mark,

    It has some peppers
    130.jpg

    Steve

    Steve 

    Caledon, ON

     

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  • Little StevenLittle Steven Posts: 27,283
    Mark,

    Consonant. I'd like to buy a vowel :laugh:

    Steve

    Steve 

    Caledon, ON

     

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  • Little StevenLittle Steven Posts: 27,283
    Hoss,

    Thanks buddy. Come to think of it, I didn't get to eat it. :( I'm told it was good.

    Steve

    Steve 

    Caledon, ON

     

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  • looks great as usual Steven.
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  • EgginRNEgginRN Posts: 102
    WOOOOOOOOOOOOOOOOOW!!!! Steve, you can make those for my family anytime! They look great, what was your cook time. :laugh:
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  • NoVA BillNoVA Bill Posts: 3,005
    I had a Christmas in August package show up with some of those really good tasting La Bomba peppers. Nice!
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  • Little ChefLittle Chef Posts: 4,725
    Steve...Those look great!! Nice combinations in your fillings....(and you are such a great friend!! Didn't even get to eat the result.... :blink: ) Nicely done!
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  • Baby jBaby j Posts: 146
    I give, what's bomba?

    baby j
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  • Little StevenLittle Steven Posts: 27,283
    Michelle,

    Thanks. I wanted to see the finish pics cause the way I've done them before, I got a pinwheel effect I didn't like. Looks like you guys had some fun eh?

    Steve

    Steve 

    Caledon, ON

     

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  • Little StevenLittle Steven Posts: 27,283
    TheCannonballbear,

    About an hour at 350* Since it wasn't for me I went a little higher internal than I would normally have.

    008-19.jpg

    Steve

    Steve 

    Caledon, ON

     

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  • Little StevenLittle Steven Posts: 27,283
    Baby J

    It's a secret ;) ;)

    Steve

    Steve 

    Caledon, ON

     

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  • Baby jBaby j Posts: 146
    ah, then I don't feel dumb for not knowing.

    Baby j
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  • Baby jBaby j Posts: 146
    Sorry, I need to read more before I post. It's just like video games and putting the kids toys togeter, I jump in and do it when I should be reading first.

    sorry

    Baby j
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  • hornhonkhornhonk Posts: 3,839
    Looks like they were cooked direct. Am I wrong?
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  • Little StevenLittle Steven Posts: 27,283
    hornhonk,

    Yes, direct. I rolled them on the CI grid then turned them 90* and rolled again.

    Steve

    Steve 

    Caledon, ON

     

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  • CanuggheadCanugghead Posts: 4,581
    Hi Steve, beautiful cooks as usual, how's it going?
    -Gary
    canuckland
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  • DrZaiusDrZaius Posts: 1,481
    Man that looks awesome. Good Job Steve! :P
    This is the greatest signature EVAR!
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  • Big'unBig'un Posts: 5,909
    Looks good Bro!
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