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 kamado 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, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Stuffed pork tenderloin

Doug in EggmontonDoug in Eggmonton Posts: 1,998
edited 7:36PM in EggHead Forum
So this is me getting off my butt and posting last nights cook. Made LabDad's Stuffed Tenderloin.

Butterfly a big pork tenderloin and add some Sun Dried Tomato pesto, cooked spinach and Fontina cheese

StuffedTenderloin001.jpg

StuffedTenderloin002.jpg

Tie it up

StuffedTenderloin003.jpg

On the egg

StuffedTenderloin004.jpg

My photographer running away.

StuffedTenderloin005.jpg

Cooked it to 145 internal. No plated pics, but it was very nice.

Doug

Comments

  • maXimmaXim Posts: 468
    Doug,

    as always, Fantastic cook! Thats look fabulous.
    For a few seconds I thought that was La Bomba :evil:
  • Betcha that would be good too... Hmmmmmm.

    Doug
  • DrZaiusDrZaius Posts: 1,481
    Doug that looked really good. There is a slight chance that I may make the NiEGGra fest this year. It would be great to see you guys again.
    This is the greatest signature EVAR!
  • cookn bikercookn biker Posts: 13,407
    Looks like your weather is nicer than mine Doug. I bet that was a great meal!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Doug. I saved your post for a later cook. I hope all is well with you. Tim
  • Sorry bud, I won't be able to make Nieggra this year, going next year in the current plans. You should find a room and get your butt down to the Fla mini fest. We got our flights and our car booked.

    Doug
  • Say what you will about the weather here, it's usually sunny. Sunny and hot or sunny and cold and for a few weeks of the year, sunny and pleasant.

    Thanks Molly

    Doug
  • All good here, thanks Tim.

    Doug
  • BeliBeli Posts: 10,751
    Looks pretty good Doug, glad to see your photo at last.. ;)
  • Little StevenLittle Steven Posts: 28,745
    Doug,

    Nice choice of stuffing!

    Steve

    Steve 

    Caledon, ON

     

  • Thanks Beli, nothing compared to that feast you put on display this morning.

    Doug
  • All credit to labdab, it was right out of the Eggtoberfest recipes. Like Maxim's idea though maybe half and half the pesto and La Bomba.

    Doug
  • Little StevenLittle Steven Posts: 28,745
    Doug,

    I've done a few with la Bomba. I find pork tenderloin lacking in flavour. My best results have been hammering it with bold stuff.

    Steve

    Steve 

    Caledon, ON

     

  • Misippi EggerMisippi Egger Posts: 5,095
    Great job, Doug.

    The weather looks great, also!
  • BacchusBacchus Posts: 6,019
    Great job Doug, would expect nothing less from you! :)
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Would have loved to see the loin sliced but from the other pics bet it was GREAT! Scary seeing you in dress clothes. Probably wouldn't have had anything to do with you in OK if you had been dressed like that!! :laugh: Ya clean up nice! :P
  • boston_stokerboston_stoker Posts: 794
    Nice cook. I haven't tried to egg a pork tenderloin yet, but I have done a few in the oven. I make it a lot like yours except I use ricotta. Its good to know I can egg that. I will have to try it some time.
  • A pork based Spanakopita. Nice idea, might try the some time. I've tries a few different stuffed pork loins and tenderloins, been fond of them all.

    Thanks

    Doug
  • Thanks JL, Can't imagine what you'd look like cleaned up, probably we wouldn't recognize each other.

    Doug
  • Thanks Ron.

    Doug
  • Thanks Clark!

    Talk to you soon.

    Doug
Sign In or Register to comment.
Click here for Forum Use Guidelines.