First pork tenderloin stuffed with spinach,3 cheeses and bacon lattice.

anton

My first stuffed tenderloin inspired by so many of you fellow eggheads.

Small tenderloin
cream cheese
goat cheese
mozzarella cheese
spinach
pesto dip
Garlic Dude dust
wrapped in bacon and string
cooked at 375 raised indirect until internal of 140
then removed indirect stone and drip pan and crisped bacon for 10 min
pulled and internal was at 160+/-

Next time I will use WAY more cheese and spinach
Goat, cream, and mozzarella sounded good, so thats what went in.
Drizzled this sauce I found at an artichoke stand.

Raised indirect with drip pan




Finished up direct raised to crisp bacon

theyolksonyou

Wow! Nice.

anton

I have to put waaay more stuffing in next time, but it tasted fabulous.
:-bd

SGH

Where do I even start with the compliments. Outstanding job brother ^:)^ =D> ^:)^

Merlin003

Wowsers......you swung for the fences w/ this one.

stemc33

Those ingredients sound delicious. That shot of it on the egg with smoke looks great. FWIW, you might try for a final temp of 145°. Sometimes it's tough because it'll climb a bit after its pulled, but the lower 145° packs so much more flavor. Also, try using a pork loin as opposed to the tenderloin. You'll have more space to stuff all the goodness in and it'll wrap easier. Once again, those ingredients are great.

PNWFoodie

Looks great! I knew from the pics...or at least suspected...you were from my neck of the woods because it looked like Safeway brand ingredients. Then I saw Gilroy on the dust. then read of an artichoke stand. Homesick! I spent most of my teenage years in Santa Maria and two years in Monterrey. Thanks for the incredible pics of the cook and the trip down memory lane.

DieselkW

How do you basket weave the bacon like that? it's got to be easier than in my head, laying 8 vertical and then the horizontal ones have to be "threaded" top and underneath, top and underneath, 4 times.

Like an SAT test, I can't visualize the method.

anton

@stemc33, Thank you for the tip, I was winging the finish temp, and yes, I needed more stuffing room! @PNWFoodie yes, I am from the Bay Area, but travel all over for work, I shall try to stop and get artichokes today, the harvest has been delayed because of the drought.If I get some I will post the cook.
>- @DieselkW I thought the same thing, until I opened the bacon and tried it!! Super easy, you gotta do this! And it was delicious!

anton

@Merlin003 and @SGH, thanks much gents! Have a great monday!
>-

SGH

@anton- Again, that looks awesome brother. For something a little different, the next time you stuff one, add a few diced jalapeños to your stuffing ingriedants. If you like jalapeños, it takes it to the next level. Again, awesome job!!