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Pork Tenderloin
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Bear 007
Posts: 383
Supper Tonight
Stuffed with Coppocolo ham and Emmental cheese.
Stuffed with Coppocolo ham and Emmental cheese.
Comments
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Hey Tim, Your tenderloin is looking mighty tasty. :P Tim
BTW Good name you got there. :laugh: -
Thanks, it was real good.
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Yup. That's gonna be on my list now
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Yup. That's gonna be on my list now
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Great pics, thanks. How about a heads-up on what-all you used to stuff it? Also, time and temp (if I'm not missing it). Brag about it a bit!
:unsure:John in the Willamette Valley of Oregon -
I cooked it at 425 indirect for the first 15 minutes till it reached 95 or so. I then put it on direct with the zucchini. Its stuffed with coppocolo (an italian ham), and Emmental ( a type of swiss cheese).
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Nice cook and pics.Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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