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Egg repaired. "First" cook stuffed tenderloin.

Got the replacement dome from my local dealer the day before I went on vacation, so I was ready to fire it up when I got home. (dealer treated me so well that they even replaced the dome temp gauge even though I would have gladly paid for it) After settling the dome into position, I tightened and retightened every bolt I could find. (at one point I might have tightened a few bolts on the patio furniture, just to be sure)  Upside, is that I now have an even better seal than I had before "Dome Crash 13".
Rubbed the tenderloin, inside and out, with "Back of the Yard" from The Spice House in Chicago, stuffed it with swiss, chopped spinach, diced cherry tomatoes, sliced portobello mushrooms and gorgonzolla crumbles.  Tied it up, 350 on the egg indirect until it reached 144 internal.  Everyone loved it.  Even the kids.  Next time I'll cut the tenderloin thinner so I can add more stuffing, but I'm happy with my first try.  
Anyone have a "stuffing" that they love?


  • jaydub58jaydub58 Posts: 2,104

    Wow that doesn't look too yummy!

    Well done.


    John in the Willamette Valley of Oregon
  • I have two stuffings that I love. I do a jalapeño cornbread stuffing with roasted corn and bacon. I grill the jalapeños and corn first and get a good char before adding to the cornbread then bacon. its amazing.
    My wife found a great recipe that was carb-less with onions mushrooms sundried tomatoes and spinach. this was also great.
  • @s_austin_egger  Thanks for the heads up. The cornbread sounds good!
  • GrillmagicGrillmagic Posts: 1,544
    edited August 2013
    That's Pork right? If so is it a tenderloin or a loin? It looks GREAT!!!!! It's pork, I know it is...
    Dimondale, Michigan XL BGE
  • Thanks, @Grillmagic.  It's a pork tenderloin.  
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