Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? 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 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

My first 'unstuffed' Pork Tenderloin

CJCJ Posts: 50
edited 4:11AM 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: 16,411
    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.