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Stuffed pork tenderloin.

Trying my first stuffed pork tenderloin today. I used bread stuffing,spinach and apple sauté mixture and Gouda cheese.dusted with raging river.

I flattened two whole tenderloins into one and rolled it up.this may have been a mistake as it's huge maybe 3-4 inches thick. What's the best way to cook this evenly and for how long.

Jamie.
Hows ya gettin' on, me ol ****? 



Kippens.Newfoundland and Labrador. (Canada).

Comments

  • LS is the guy, he has had a couple of posts on stuffed TL. I'm thinking around 2 hours max indirect at 325-350º. 
    Looks good. Every time I've tried these the cheese escapes, go get 'em. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Looks great Cockey! I usually do them around 375*. Place it diagonal to the grid lines and roll a quarter turn when the colour looks right. Time depends on your overlap. How much raw meat is in the roulade? That is the part you need to get to 140* Maybe an hour typically at those temps. Your stuffing doesn't matter cause there is no raw meat. From the looks of it you don't have much overlap. Keep in mind that the closer the raw is to the outside the less time it takes. Feel around with your thermapen probe 

    Steve 

    Caledon, ON

     

  • LS is the guy, he has had a couple of posts on stuffed TL. I'm thinking around 2 hours max indirect at 325-350º. 
    Looks good. Every time I've tried these the cheese escapes, go get 'em. 
    I use skewers and little off cuts of meat to close the ends off. When you are stuffing keep the stuff away from the ends and you will have enough meat to seal

    Steve 

    Caledon, ON

     

  • CANMAN1976CANMAN1976 Posts: 1,590
    Smells awesome what a beautiful fall evening to be egging:)
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • I said diagonal to the grid newf!

    Steve 

    Caledon, ON

     

  • CANMAN1976CANMAN1976 Posts: 1,590
    edited November 2013

    I said diagonal to the grid newf!

    What's the diff? Ends over cooking?
    It's over a oval stone and I flipped 180 deg half way!
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • It will have zebra grill marks rather than a swirl. We eat with our eyes first

    Steve 

    Caledon, ON

     

  • CANMAN1976CANMAN1976 Posts: 1,590
    Done.... Save the zebra for next time lol
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • Little more angle bud, leave yourself room on the grid to roll. You don't want  to be picking it up.

    Steve 

    Caledon, ON

     

  • CANMAN1976CANMAN1976 Posts: 1,590
    Tasted good but next time I'll do two smaller ones,it would be easier to cook through in the center where it seemed a little to rare to me even though it read 140.
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • calikingcaliking Posts: 11,122
    it looks tasty! Nice plate.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • hapsterhapster Posts: 7,445
    Looks great to me! Nicely done!
  • CANMAN1976CANMAN1976 Posts: 1,590
    Thanks guys it was definatley worth the effort

    We didn't eat all those spuds either....the wife loves to cook what she calls "dollars" which are fried slices of baked potatos the next day.
    ;)
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • Looks like you banged it Cockey!

    Steve 

    Caledon, ON

     

  • Just out of curiosity, what type of raised grid are you using? I can't quite tell from the pictures. Food looks awesome!

    Chris
    Chris
    St. Louis, MO
    Unit 1: LBGE, cedar table Unit 2:Akorn
  • CANMAN1976CANMAN1976 Posts: 1,590
    Just out of curiosity, what type of raised grid are you using? I can't quite tell from the pictures. Food looks awesome!

    Chris
    Hey Chris I use an adjustable rig and oval stone from the ceramic grill store....awesome stuff.Just as well to buy it now as you will end up with it eventually anyways!!!
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • Thanks for the information, every month I but another "completely necessary" accessory for the Egg, this will be added to the list.

    Go Habs!!!

    Chris

    Chris
    St. Louis, MO
    Unit 1: LBGE, cedar table Unit 2:Akorn
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