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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Stuffed pork tenderloin

Been a long time lurker. Thought it was about time to share one of my cooks.

Flattened out the tenderloin. Stuffed with housecured bacon, spinach, mushrooms and toasted pistachios. Rolled and tied.

Fired up the egg plate setter legs up with a chunk of apple wood. Cooked at 350 for about 30 minutes. Pulled at internal of 145. Wrapped with foil and let it sit for 10 minutes.


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