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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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Comments

  • Pics or it didn't happen
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  • blueinatlblueinatl Posts: 93
    OMH I'm hungry after seeing that!
    Peachtree Corners, GA. Large BGE
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  • Little StevenLittle Steven Posts: 26,941
    Looks beauty! Try pounding the two together sometime. You get way more stuffing that way.

    Steve 

    Caledon, ON

     

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  • Charlie tunaCharlie tuna Posts: 2,191
    Nice plated picture - that fruit salad looks interesting too !
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  • Solson005Solson005 Posts: 1,905
    Wow! Looks great! It's still on my list to try but your pictures are making it get to the top! =P~
    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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  • cookinfuncookinfun Posts: 129
    Looks very good Smitherspoon....little question tho, What was the OD of the tenderloin?  Just tryin to gauge the quantities of ingredients..
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
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  • Next time I will follow your advice @Little Steven. Would have loved more stuffing.

    @Charlie Tuna The fruit salad consisted of strawberries, raspberries, kiwi, green grapes, bananas, apples, honey and the juice from 2 limes.
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  • @cookinfun they were on the smaller side I'd say 2.5 " thick before I rolled them out. Next time I will pound two together so I can fit more stuffing like @littlesteven mentioned.
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  • Little StevenLittle Steven Posts: 26,941
    edited May 2013

    This was three splayed out and pounded

    Procuitto and Calabrese salami
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    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
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    Steve 

    Caledon, ON

     

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  • SpringramSpringram Posts: 417
    @Little Steven    --------       What is "bomba"?  

    Both tenderloins in this thread look great, btw.

    Springram
    Spring, Texas
    LBGE and Mini
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  • Little StevenLittle Steven Posts: 26,941
    Springram, It's a spicy antipasto spread from Italy. It's not readily available in the US.

    Steve 

    Caledon, ON

     

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  • Charlie tunaCharlie tuna Posts: 2,191
    Outstanding looking meal here, thanks for posting -- i'm hungery - again!
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  • @littlesteven all of those look crazy good. You've inspired me to do this again sometime in the near future.
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  • cookinfuncookinfun Posts: 129
    Thanks for the reply Smitherspoon, will definitely try...
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
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