The Dynamic Duo

Hawg Fan

I was inspired by some of the recent posts to cook a stuffed pork tenderloin and Fattie. I bought a tenderloin and some pork sausage at the local butcher shop and decided to wing it.

Decided to go with goat cheese, dried tomatoes, red pepper and poblano pepper for the stuffing.

Butterflied the tenderloin and pounded it out to about 1/2".

Tied it up and added the bodacious rub.

Cooked it at 300 degrees until internal temperature reached 145 degrees.

Turned out good. The cheese and peppers added a lot of flavor. The wife wasn't too wild about the dried tomatoes.

While the tenderloin was cooking, I rolled out the sausage and layered with goat cheese, red pepper, and poblano pepper. Added some Western BBQ and Island rub.

Let the egg settle in at 250 degrees and threw the Fattie on to cook.

Pulled the Fattie at 170 degrees internal temp and let it rest for about 30 minutes. I was planning on waiting until tomorrow morning to slice the Fattie, but couldn't wait. I had to slice a piece off and try it before putting it in the refrigerator Looking forward to breakfast tomorrow morning.

Two great cooks that are relatively easy to cook and taste so good. Pork fat rules.

Hoss

NICE!!!

WokOnMedium

That's perdy! Consider your sun dried tomatoes in oil for future use...something about the olive oil, herbs and garlic they put all together makes a big difference. Your wife just might meet a sun dried tomato she likes.

Don't know for sure, but when moisture is lacking, the dried ones don't jump up to do a job.

Hawg Fan

That's a great tip wokonmedium. That's what I love about this forum, everyone is willing to share their knowledge and experiences. Thanks again.

Mickey

THe food looks good and the fatty will be so much better the next day.
It is simple and all the items you can try using this.