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Stuffed Pork Tenderloin
Eggucator
Posts: 226
Had a pork tenderloin waiting on me in the fridge and wanted to to have some fun with it. Flattened it out and layered it up with fresh basil, spinach, garlic, sun dried tomatoes, and feta cheese. Rolled it, tied it off and seasoned it up with some DP. Did it raised direct at 350, 1/4 flip every 10 minutes for almost an hour to get it to finishing IT(went a little higher than I like because of the guests coming over). Had a lot of depth in flavor and all enjoyed.
LBGE
Zionsville, IN
Comments
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Looks delish. I like doing these with a sage and onion/breadcrumb stuffing.
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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Nice combination of ingredients in the stuffing. Great cook.
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Nice idea I may try since my wife doesn't care for pork loin. This my sell her on it.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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@Eggucator
Looks like a winner to me! Excellent job!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
nicely done. Looks excellent.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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