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Stuffed Pork Tenderloin experiment

njlnjl Posts: 804
edited April 2013 in EggHead Forum
I butterflied 2 pork tenderloins, pinned them together, filled them with a cooked wild rice mix and some chopped raw scallions, rolled them up and tied them, then wrapped with bacon, and have been cooking indirect with 2 discs of oak for flavor for just over an hour.

Backup plan is take-out...hopefully it won't come to that.

image
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Comments

  • Little StevenLittle Steven Posts: 27,283
    You don't need to pin them as long as you overlap opposite to the direction you roll. Sorry that makes no sense. If you roll away from yourself have the one directly in front of you on the bottom. Pound the daylights out of the seam.

    Steve 

    Caledon, ON

     

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  • njlnjl Posts: 804
    Picture added.  I considered pounding them...but did not.  Hopefully that wasn't a critical error.
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  • Richard FlRichard Fl Posts: 7,836
    edited April 2013
    I like to pound them thin:
     
    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1170242&catid=1 
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  • Little StevenLittle Steven Posts: 27,283
    edited April 2013
    You will be fine. Just for future reference this is four splayed and pounded together. Actually its three with the fourth pounded out, sliced and laid over the seams and pounded again. Sorry photobucket is at a snails pace but here is the idea.





     

    Steve 

    Caledon, ON

     

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  • Que_n_BrewQue_n_Brew Posts: 558
    Just bookmarked this one LS
    PROUD MEMBER OF THE WHO DAT NATION!
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  • njlnjl Posts: 804
    Mine did not come out that well.  It's edible...but not something I'd go out of my way to do again.  I cooked it to about 150F, and the meat is drying out.  For me, I think pork may be just for BBQ.
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  • ddeggerddegger Posts: 244
    Just bookmarked this one LS

    Yep, me too.
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  • Little StevenLittle Steven Posts: 27,283

    I think this was the best one I ever did

    Procuitto and Calabrese salami
    image
    Provolone, green onions and sliced garlic
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    Sundried tomatoes, bomba
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    Pile of Genoa salami
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    All wrapped up
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    Egged
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    Very good
    image 

    Steve 

    Caledon, ON

     

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  • sticks88sticks88 Posts: 94
    oh my...that looks good.

    XL BGE and Pellet smoker

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  • SmokeyPittSmokeyPitt Posts: 6,343

    I think this was the best one I ever did

     

    My gawd man!  That it is like a really nice sub sandwich, but instead of bread you used pork.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • tazcrashtazcrash Posts: 1,851
    @LS, WOW, I used to pay extra for Italian combos with those ingredients. Fantastic Sir!!!! 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • Little StevenLittle Steven Posts: 27,283
    Thanks guys. All the fatty meat in the stuffing keeps the pork really moist.

    Steve 

    Caledon, ON

     

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  • EggcelsiorEggcelsior Posts: 11,148
    I did the second one Monsieur Étienne posted awhile back.

    It really is the bomba.

    I had a bunch of leftover italian meats from a party at Christmas time. I added some banana peppers too. It's like a bad-ass pork stromboli roll.
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