Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

stuffed pork tenderloin

canncann Posts: 7
Just like to know to what internal temp many of you cook your stuffed pork tenderloins.  Recipes online say to 165 (probably for CYA) but actually most now say to 135 or so.  I am cooking two stuffed pork tenderloins for 10 and I don't want to overcook these.
·

Comments

  • It can be a bit tough to get a good IT given that once flattened and stuffed the pork is pretty thin. I usually shoot for 140.

    What are you planning to stuff with?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
  • KruegsKruegs Posts: 128
    The last one that I did was pulled at 145 but I would probably pull the next one closer to 135-140 just because it seemed to be a little over after the rest.  I'm thinking 165 would give you disappointing results.
    XL BGE; CyberQ Wifi; Adjustable Rig, Woo2 Green Bay, Wisconsin
    ·
  • canncann Posts: 7
    Thanks, what I was thinking.  About 135 or so.
    ·
  • drewaarsdrewaars Posts: 63
    I did one over easter to about 160 and it was a little dry to my liking.  Not bad but it could have been better.  I'd shoot for about 140
    LBGE in Arlington, TX

    Thanks and Gig'em
    ·
  • danv23danv23 Posts: 538
    I've got a beauty out there right now, stuffed with a head of roasted garlic, fresh mozzarella, spinach, pepperoni, tomatoes, oregano, pizza sauce, and cracked pepper, outside covered in pizza sauce as well.  Inspiration?  I'm trying to shed a few pounds so I can't have pizza because of the bread, so we'll see how this sucker goes.  Cooking at 350 to an internal of 135.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
    ·
  • danv23danv23 Posts: 538
    Boom.


    image

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
    ·
Sign In or Register to comment.