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Stuffed Pork Tenderloin experiment

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njl
njl Posts: 1,123
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 Steven
    Little Steven Posts: 28,817
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    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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  • njl
    njl Posts: 1,123
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    Picture added.  I considered pounding them...but did not.  Hopefully that wasn't a critical error.
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  • Richard Fl
    Richard Fl Posts: 8,297
    edited April 2013
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    <P>I like to pound them thin:</P>
    <P> </P>
    <P><A href="http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1170242&catid=1">http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1170242&catid=1</A> </P>
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  • Little Steven
    Little Steven Posts: 28,817
    edited April 2013
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    <P>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.</P>
    <P><IMG style="WIDTH: 884px; HEIGHT: 663px" id=placeHolder_0 alt=" photo P1030663-Copy.jpg" src="http://i399.photobucket.com/albums/pp79/littlestevenpics/P1030663-Copy.jpg" data-link="id{:placeHolderId}"></P>
    <P><IMG style="WIDTH: 884px; HEIGHT: 663px" id=fullsizeMedia alt=" photo P1030665.jpg" src="http://i399.photobucket.com/albums/pp79/littlestevenpics/P1030665.jpg" width=900 height=675 data-link="src{:fullsizeUrl} width{:rsWidth} height{:rsHeight}"></P>
    <P><IMG style="WIDTH: 884px; HEIGHT: 663px" id=fullsizeMedia alt=" photo P1030667.jpg" src="http://i399.photobucket.com/albums/pp79/littlestevenpics/P1030667.jpg" width=884 height=663 data-link="src{:fullsizeUrl} width{:rsWidth} height{:rsHeight}"></P>
    <P><IMG style="WIDTH: 884px; HEIGHT: 663px" id=placeHolder_0 alt=" photo P1030676.jpg" src="http://i399.photobucket.com/albums/pp79/littlestevenpics/P1030676.jpg" data-link="id{:placeHolderId}"></P>
    <P><IMG style="WIDTH: 884px; HEIGHT: 663px" id=fullsizeMedia alt=" photo P1030679.jpg" src="http://i399.photobucket.com/albums/pp79/littlestevenpics/P1030679.jpg" width=900 height=675 data-link="src{:fullsizeUrl} width{:rsWidth} height{:rsHeight}"></P>
    <P> <IMG style="WIDTH: 884px; HEIGHT: 663px" id=placeHolder_0 alt=" photo P1030681.jpg" src="http://i399.photobucket.com/albums/pp79/littlestevenpics/P1030681.jpg" data-link="id{:placeHolderId}"></P>

    Steve 

    Caledon, ON

     

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  • Que_n_Brew
    Que_n_Brew Posts: 578
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    Just bookmarked this one LS
    PROUD MEMBER OF THE WHO DAT NATION!
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  • njl
    njl Posts: 1,123
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    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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  • ddegger
    ddegger Posts: 244
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    Que_n_Brew said:
    Just bookmarked this one LS

    Yep, me too.
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  • Little Steven
    Little Steven Posts: 28,817
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    I think this was the best one I ever did

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

    Steve 

    Caledon, ON

     

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  • sticks88
    sticks88 Posts: 94
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    oh my...that looks good.

    XL BGE and Pellet smoker

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Little Steven said:

    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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  • tazcrash
    tazcrash Posts: 1,852
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    @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 Steven
    Little Steven Posts: 28,817
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    Thanks guys. All the fatty meat in the stuffing keeps the pork really moist.

    Steve 

    Caledon, ON

     

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    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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