Dinner tonight, stuffed pork tenderloin.

ChillyWillis

Tonight I decided to cook up a few tenderloins. I roll cut them, dusted them with dizzy pig mad river; and stuffed with an apple walnut stuffing with cinnamon,all spice, maple syrup, brown sugar and butter. I tied them and cooked raised direct at 400 till 135, then a quick sear and pulled 'em. They came out amazing!  I think I'm going to make these again but marinade the tenderloins overnight in an Apple cider marinade. 

Unfortunately I didn't document the cook, only the final product. I'll get more pictures of the process next time. 

SGH

Looks like a winner to me brother chilly  

ChillyWillis

@SGH thanks brother. I was trying to remember today what it was that you used to stuff pork loins? Don't you have something that pierces the loin so you can stuff it without needing to butterfly/roll cut the meat?

SGH

@ChillyWillis- I do it 2 different ways. Sometimes I just butterfly them. But yes, I took a piece of 1 & 1/4 stainless steel pipe and beveled and sharpened one end. I can run this through the loin cutting a perfect hole through the loin. It works like a charm. I should patent it, hang a catchy name on it and start selling them.

ChillyWillis

I'd imagine that'd help to keep the meat extra juicy. It would have been perfect for this apple stuffing. If you ever do decide to open up SGH Co. , I'll buy the first one. 

Little Steven

You can pound a few together for more stuffing too.