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bigdogk9
bigdogk9 Posts: 69
edited March 2012 in Root

I have been cooking on my eggs now for 2 years.  Bought one for the house and then one for the office.  Could not figure out how to ask the gentlemen about his pork tenderloin stuffed with cheese so started a new discussion.  How do you get the cheese in the middle?  Is it something the butcher shop does or something you do yourself?  Thank you in advance for any advice.

 

 

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  • JMSetzler
    JMSetzler Posts: 75
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    Have a look on YouTube and search for butterfly or roll cutting of a pork loin.  You cut it and then flatten it out to add your fillings and then roll it back up and tie it off with butcher's twine before cooking...

    http://bbq.setzler.net/2011/10/15/stuffed-pork-loin/

    Here's one I did recently stuffed with apples, onions, bleu cheese, and a little Maker's Mark... good times were had by all :)
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  • bigguy136
    bigguy136 Posts: 1,362
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    I was looking at that photo also and it didn't look like there was a side cut. Maybe the end was cut and a rod pushed thru then add cheese or maybe it was injected?

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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