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1st Attemp at Stuffed Pork Tenderloin

This forum has really inspired me to go outside the box.  I truly thank each and every one of you.
Pic 1 is the tenderloin butterflied and then pounded out, sprinkled with Cavendar's and then smeared with cream cheese with artichokes and spinach.
Pic 2 has the fresh spinach with roasted red bell pepper and dehydrated cherries.  Then tucked, rolled, and tied.
Pic 3 is all 4 sides seared and getting ready to move to the cooler side.
Pic 4 is it sliced.
Pic 5 is plated pic with roasted potatoes, zucchini squash, and  brussels sprouts with grilled mushrooms stuffed with cream cheese and Blue and Gold sausage.
(If you are planning to go through OKC, let me know and I'll tell you where to get the best sausage and bacon on the planet)
Pic 6 my new addition with it's new handle. (Thanks Danny)  -  Another reason why you guys rule.  I was able to justify the addition with your posts.

Notes:  not enough fresh spinach, double the amount (2 layers).  Reduce cherries by ½ and need to be cut into smaller sizes.
Other than that, this was really, really, an awesome cook.

OKC area  XL - Medium


  • Richard FlRichard Fl Posts: 7,971

    Great meal.  One of my favorite ways to deal with a pork tenderloin.

  • Looks great!

    [Northern] Virginia is for [meat] lovers.
  • DMurfDMurf Posts: 481
    I am up in Tulsa care to share you secret for the best sausage and bacon?
    BBQ since 2010 - Oh my, what I was missing.
  • thetrimthetrim Posts: 1,179
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
    Tampa Bay, FL
  • LoggerLogger Posts: 236
    @DMrf ; Blue and Gold. I know people from the Dallas area who are in OKC, make a special trip to Jones, Ok. to buy their sausage, bacon, and chicken strips.

    They are mostly sold as fundraisers for the local high school FFA clubs but, you can go to the Jones, Ok. Pharmacy and buy them.  (by the way, no debit / credit cards accepted - cash or check)

    @thetrim ; Man, that guy needs to...well, I wonder why anybody would want to record something like that. LOL

    Thanks for the kind remarks, if there's something I can add then, please let me know...I'm always open for ideas.
    OKC area  XL - Medium
  • nolaeggheadnolaegghead Posts: 17,178
    Haute cuisine!
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Little StevenLittle Steven Posts: 27,574
    edited June 2013

    Looks really good. If you don't know already you can splay the tenderloins out and overlap the edges together and pound them out to get more stuffing in.



    Caledon, ON


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