Stuffed Pork Tenderloin

Farbuck

I never made one on the Egg.   Does anyone have any recipe recommendations?

I think Costco [where I'll probably get one tomorrow] sells them two in a pack so I assume I'll be butterflying and pounding them.

Thanks in advance

danv23

http://eggheadforum.com/discussion/1159860/favorite-way-to-cook-a-pork-tenderloin-or-two

smokesniffer

I have done a few, butterfly and then spinach, cold cuts, spices, sun dried tomatoes,cheese and some green onions, roll it up and tie. I do them indirect @ 350 till 140 IT. Even some bacon over the whole thing is an option.

Maccool

smokesniffer said:

I have done a few, butterfly and then spinach, cold cuts, spices, sun dried tomatoes,cheese and some green onions, roll it up and tie. I do them indirect @ 350 till 140 IT. Even some bacon over the whole thing is an option.

I made that exact tenderloin the other night. Spinach, prosciutto, SDTs and feta with a Dizzy rub. It was excellent. The feta cheese makes it IMHO. Also, very important to pull the tenderloin off at 140. I've been making sandwiches out of the leftovers for a week. Today was the tenderloin sliced thin, some jarlsburg, and some roasted garlic aioli, on a nice egg toasting bread buttered on the outside and grilled to a nice crunch on the outside.