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how early

Stuffed tenderloin....would it be ok to stuff and fridge for 3 hrs?
Green egg, dead animal and alcohol. The "Boro".. TN 
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Comments

  • Little StevenLittle Steven Posts: 27,258
    Yes. Technically you can leave it on the counter that long 

    Steve 

    Caledon, ON

     

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  • DuganboyDuganboy Posts: 1,118
    Sure, that is no problem at all.
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  • henapplehenapple Posts: 13,877
    Thanks...I'll start prepping and drinking...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapplehenapple Posts: 13,877
    Low and slow cook time? 1 1/2-2 hrs?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little StevenLittle Steven Posts: 27,258
    I usually do them hot. Dunno about low and slow. What's your stuffing?

    Steve 

    Caledon, ON

     

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  • henapplehenapple Posts: 13,877
    Can't tell you yet...I've got half the grocery store out right now. Might do indirect at 350?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little StevenLittle Steven Posts: 27,258
    I'm assuming it's pork. It doesn't need to be indirect either. Best on a raised grid direct IMHO

    Steve 

    Caledon, ON

     

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  • henapplehenapple Posts: 13,877
    Still low?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little StevenLittle Steven Posts: 27,258
    Nah, 350 - 400. I'll look back for some other ones I have done and check the temps. I'll post what I find

    Steve 

    Caledon, ON

     

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  • henapplehenapple Posts: 13,877
    Thanks...I'm going gourmet tonight. At least for me.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little StevenLittle Steven Posts: 27,258
    Four pork tenderloins this time

    image

    Stuffing with ground pork, bacon, dehydrated apples and cherries, garlic, onions, red bells, pinenuts, celery, herbs, croutons and panko.

    image

    All rolled and tied

    image

    image

    image

     

    Steve 

    Caledon, ON

     

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  • ChokeOnSmokeChokeOnSmoke Posts: 1,722
    edited October 2012

    Those are damn pretty, Little Steven.  Gonna have to try that...

    Packerland, Wisconsin

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  • nolaeggheadnolaegghead Posts: 13,484
    Looks good Steven, I gotta try that.

    I've made beef roulade a number of times, never tried a stuffing roll with pork tenderloin.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Looks Awesome !
    Ova B.
    Fulton MO
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  • lakewadelakewade Posts: 373
    Very nice!  How many servings did you get out of that?  I may do that next month for turkey day.

    -----------
    I feel a whole lot more like I do now than I did when I got here.
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  • Little StevenLittle Steven Posts: 27,258
    Over ten. Don't remember exactly but the sandwiches were great. In theory you could do eight tenderloins. That was the only time I did 4. I used three and used the 4th one to fill in any seams or holes.

    Steve 

    Caledon, ON

     

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  • lousubcaplousubcap Posts: 6,047

    Not the pork tenderloin but a great stuffed pork loin recipe here-

    http://www.bubbatim.com/Pork_Cooks.php Main site has lots of good info as well-give it a look.

    Louisville
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  • Little StevenLittle Steven Posts: 27,258
    edited October 2012

    Here is another one I mean two.

    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)
    image
    Did one with wilted baby spinach, goat cheese, toasted pine nuts, sundied tomatoes,capers, basil, Bomba and roasted garlic
    image

    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.
    image
    Plated
    image
    Mother in Law didn't think it was Manga cake

     

    Steve 

    Caledon, ON

     

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  • DocWonmugDocWonmug Posts: 266
    Wow, super. One easy question, what is Bomba?
    LBGE
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  • Little StevenLittle Steven Posts: 27,258
    edited October 2012

    It's an Italian antipasti spread that isn't available in the US very much. There are several manufacturers but the one I think is best is the allessia. You may have better luck getting another brand

    http://www.auroraimporting.com/2010/07/allessia-all-grown-up/

    Steve 

    Caledon, ON

     

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