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Going to attempt first stuffed tenderloin.

Going to try to do a stuffed pork tenderloin. any ideas on a good cheese that would work with it or is it better without?

thanks ahead for the help.

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Comments

  • IMHO - none. Pork tenderloin can be wrapped with its good cousin bacon, loves to be rubbed and sauced but has enough flavour it does not need to be stuffed. Have had some stuffed tenderloin that is OK but IMHO it is much better on its own. Pork loin is a different story, it has a little less flavour and a more firm texture making it ideal to roll and stuff.

    If you like it go for it, but I'd save the stuffing for loins. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • caneggercanegger Posts: 537

    Ok thanks. makes sense for sure. The bacon on it does sound really good too.

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  • Richard FlRichard Fl Posts: 7,837
    edited February 2013
    Here is one I did with some cheese from a Greek shop which was a gift from PA area.  Look around where you live for a Greek/Mediterrian store.  If you use a cheese make sure the flap is on top so it does not ooze out.


    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1170242&catid=1
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  • caneggercanegger Posts: 537

    Im sure there is one around i'll have to check though. Thanks richard

     

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  • Richard FlRichard Fl Posts: 7,837
    edited February 2013
    canegger said:

    Im sure there is one around i'll have to check though. Thanks richard

     

    I have made Greek saganaki with kessari (sp) cheese it should work also.  Mozzarella also.
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  • caneggercanegger Posts: 537

    Ok i'll have to look and see what i can find. Would feta work do you think?

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  • Solson005Solson005 Posts: 1,906
    Not trying to change your mind by any means. So please don't take this wrong.

    I was going to do my first stuffed tenderloin and then when I looked into doing it I realized most of the great pictures I was seeing were pork loins and my little tenderloin was going to be a lot of effort to stuff such a small piece of meat. 

    Thankfully when trying to decide what to make @smokesniffer posted this: Pork Tenderloin with Black Berry Sauce... pics I made it and it was delicious. 

    image

    But if you do end up stuffing the tenderloin post a pic and what you did, I got the two pack and need to make the other one soon. 

    This one @Griffin did has cream cheese and goat and is on my list. Stuffed Pork Loin
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • caneggercanegger Posts: 537
    That does llok good Solson. There are quite a few different ways to do them. There are good points about it being a tenderloin and not stuffing it. Going to have to think about it they all lokk so good.
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  • Solson005Solson005 Posts: 1,906
    I'll be watching in to see what you end up doing and other options people give. Good luck trying to decide..
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • caneggercanegger Posts: 537
    Thanks. I dont think its going to be an easy decision. lol
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  • I crumbled some blue cheese in my first tenderloin, which I posted earlier this week.  It was really good, but then again I'm partial to blue cheese.
    Flowery Branch, GA  LBGE
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  • joe@bgejoe@bge Posts: 394
    My butcher has a prepped tenderloin stuffed with hot pepper cheese...very good, but I also agree that the tenderloins can stand on their own.

    image

    image

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  • caneggercanegger Posts: 537
    That looks good Joe. i like the stuffed and wrapped with bacon
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  • Solson005Solson005 Posts: 1,906
    edited February 2013
    @SeeingSpots yours is one of the ones on my radar. It looked really good. 

    and the decision just keeps getting harder... Nice one joe@bge ! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • The problem i have with stuffing a pork tenderloin is it just cooks TOO fast!  The stuffing doesn't get much of a chance to cook, without over-cooking the tenderloin.
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  • caneggercanegger Posts: 537
    How long do think it would take if it was stuffed then.
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  • I cook my pork tenderloin to an internal of 140 over direct high heat -- depending on the size the time might be 30 minutes, maybe less.  And considering the middle is only 140 degrees, it hardly has time to "cook" the stuffing.
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  • caneggercanegger Posts: 537
    So if i did stuffing it would have to be something that doesnt need too much cooking. More just something that needs warming maybe.
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  • I sautee the stuffing -- spinich,onions,garlic,pine nuts,spanish cheese -- but as someone posted above, pork tenderloin is a very mild tasting product and you can easily overburden the great taste with the stuffing?  And over cooking it removes most of the taste.
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  • caneggercanegger Posts: 537
    edited February 2013
    thinking i might try stuffed with a little feta and cream cheese wrapped with bacon.
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  • That sounds like a winner !!
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  • caneggercanegger Posts: 537

    Going to try it tonight. Going to be a little cool but should be fun i'll get pics out when done. Thanks everyone for the help and suggestions.

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  • Mattman3969Mattman3969 Posts: 4,462
    I have done one that was stuffed with sautéed spinach, mushroom and provolone. I have to agree with the stuffing not gettin good and hot by the time the meat hit 140. It was good but the stuffing was cool before I got my plate to the table. Next time I will just stuff a loin.

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    Large BGE. Small BGE Henderson, Ky.
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  • Maybe cooking it a little slower might help.  Try raised, direct at 350.  It took mine 40 minutes at that setting to get to 135, which is when I pull.
    Flowery Branch, GA  LBGE
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  • caneggercanegger Posts: 537
    ya i think i'll try that and cook a little slower and see what happens
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  • SkiddymarkerSkiddymarker Posts: 6,825
    edited February 2013
    @canegger - Wrapping with bacon, depending on the cut of the bacon, you might find it helpful to microwave/cook the bacon just a bit before you wrap the tenderloin. Removing some of the water and fat will allow the bacon to cook/crisp a bit without overcooking your tenderloin. Another advantage is if you choose to cook direct, there will be less "drip" onto the hot coals creating a sometimes not preferred smoke. Good luck!

    @Solson005 - great posting and reference to @smokesniffer, that is the way to do a tenderloin, rub or sauce, excellent. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • I like a combo of feta cheese, diced sun dried tomato, and some Greek seasoning. 

    I tried doing two tenderloins together earlier this week, based on a cook I saw on the forum last week (I think).  It was good but the center part wasn't cooked through when the edges were 140f.  I cooked it direct at about 400f to 425f.  Next time I'd go lower temp and raised grid to make it cook slower or maybe even indirect after a sear.   
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  • henapplehenapple Posts: 14,221
    Add some fresh basil to that feta and sun dried maters. My stuffed tenderloin was a fail...stuffed loin a win.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • caneggercanegger Posts: 537
    I think i'll try it and see how it goes. maybe cook the bacon a little too like skiddymaker suggested.its worth a shot and see how it ends up. Got to try it at least once.
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  • caneggercanegger Posts: 537
    edited February 2013

    thanks for all the help everyone. And all the ideas and suggestions

     

     

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