Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!

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

My first 'unstuffed' Pork Tenderloin

CJCJ Posts: 50
edited November -1 in EggHead Forum
Ok..... laid it out, made three cuts parallel, pressed it out, then applied the stuffing....cornbread, cranberries, apricots, and all the rest. Problem? I couldn't wrap it back up because the stuffing took up all the 'slack'. Although I forced it and it was highly edible, but ugly!! Should I have 'hammered' it a bit flat to give me some stretch? I would have liked for it to overlap, but in fact I could'nt even close it up.


  • thirdeyethirdeye Posts: 7,428
    <p />CJ,[p]Try your next one without the long seam. Using a fillet knife, turn it into a tube. Then all you have to do is stitch the ends after stuffing.[p]~thirdeye~
    Happy Trails

    Barbecue is not rocket surgery
  • RRPRRP Posts: 14,713
    Here's an alternative that has worked for me after having the same "kinda ugly" results that you had. Instead of starting with a tenderloin I use a simple pork roast, but since you will be layering it thinly it is quite tender. So I start with a long, very sharp filet knife like this


    and then carefully jelly roll cut that round roast into a layer of meat. I then add whatever I want - BTW the match stick looking things are pieces of apple that work great inside pork!!!

    Then roll it up, tie with butchers' twine and cook. It stays together and once sliced off into servings the visual presentation on your plate really rocks!

    Dunlap, IL
  • chucklschuckls Posts: 399
  • CJCJ Posts: 50
    Thanks for the the way, beautiful knife, I have one exactly like it...'Finland'.

  • CJCJ Posts: 50
    That really look interesting...I'll have to try that, thanks for the info and pic.

Sign In or Register to comment.