Stuffed pork tenderloin *Picture Heavy

blukat

I've had my large BGE for close to a year now, loving it! I made my wife a believer in the investment of purchasing it. This was my first attempt at a pork tenderloin. I stuffed it with goat cheese, spinach, sun dried tomato and home cured pork belly bacon (highly recommend trying this if you haven't yet). I did it indirect at 300 degrees with apple wood until the internal temperature was 140 degrees. I also did one with mozzarella and the same ingredients, and one just wrapped it bacon. The other 2 got vacuum sealed for a later date. Does anyone have any other stuffing recipes they recommend. Alright, here are pictures documenting my journey. By the way, it was a hit with the family!

SGH

I bet that was a hit brother, it looks incrediable!! Very impressive sir.

BckPorchGriln

Great looking finished product! Definitely gets the imagination moving on what I could fill one with...

Little Steven

Beauty eh!

Mattman3969

That roll looks amazing!!!

maintenanceman

definitly gonna try that. What was the weight and the approx. time?

 

Conneggticut_Yankee

Nice job. That looks fantastic.

blukat

My guess on the weight was maybe 2 a 2.5 pounds. It took a few hours once it was on the grill. I also finished it direct around 400 degrees to get a little char on it.

Griffin

Outstanding. And you say that was your first stuffed pork tenderloin? Excellent job. :-bd

dldawes1

+1 great job.

Looks very good.

Donnie

blukat

Cooking the bacon wrapped pork tenderloin rubbed in DP Shakin the Tree today.

lantzwr

I did a cuban stuffed pork tenderloin last weekend.  Stuffed it with a spread of dijon mustard, ham, swiss cheese, and pickles.  Turned out pretty darn good.  Sliced and put it on cuban bread and it tasted just like a cuban sandwich.

http://eggheadforum.com/discussion/1163575/pork-tenderloin#latest

johnmitchell

Fantastic cook...Really looks good !!!

tulocay

That looks really good. On the list.

blukat

The bacon wrapped was also very good!

Zmokin

I've used a chopped apple, onion, & cheese stuffing with pork loin cuts and stuffed them the hard way.
The meat was already sliced like an 3/4 in thick steak.  I would take a sharp skinny knife and make a small hole in the end and carve a cavity opening inside the meat, then stuff the ingredients through the small hole, and close the hole with small skewers for lacing up turkeys.  then I always cooked them on the grill.  Next time I'll try the loaf roll'em up method on the Egg.

hodges53

Great looking tenderloin, can't wait to try one myself!