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Another Stuffed Pork Tenderloin

DoubleEggerDoubleEgger Posts: 12,527
Tonight’s Grub 

Pork tenderloin stuffed with garlic sautéed spinach, cream cheese and sautéed white mushrooms. Raised direct 425F until 150F IT Zucchini to round out the meal. 





Finished up at a reasonable hour for a change and was able to catch the sunset. 
 

Thanks for looking. 

Comments

  • bgebrentbgebrent Posts: 16,758
    Delicious cook @DoubleEgger.  Great Sunset!
    Sandy Springs & Dawsonville Ga
  • mEGG_My_DaymEGG_My_Day Posts: 645
    Awesome cook and sunset.  That stuffing combo would be great in a flank steak also. 
    Memphis, TN 
  • YEMTreyYEMTrey Posts: 5,804
    You're definitely winning at life Michael!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • DMWDMW Posts: 13,045
    Been forever and a day since I've made stuffed PTL, and that combo sounds fantastic. :clap:

    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • Killit_and_GrillitKillit_and_Grillit Posts: 3,634

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • Jupiter JimJupiter Jim Posts: 3,069
    That bowl is awesome! The food looks good tooooo.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • GymGym Posts: 335
    Great job. Nice looking cook
  • lousubcaplousubcap Posts: 17,385
    Great cook.  You have got it down to be able to get that much filler rolled into the tenderloin and be able to keep it there.  Masterful string work.  Congrats.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • JohnnyTarheelJohnnyTarheel Posts: 5,272
    Great cook brother!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • DoubleEggerDoubleEgger Posts: 12,527
    lousubcap said:
    Great cook.  You have got it down to be able to get that much filler rolled into the tenderloin and be able to keep it there.  Masterful string work.  Congrats.
    Thanks sir. It was definitely bloated. I just found some stuff in the fridge and called this audible.  I don’t like it when something is stuffed and there’s only about the diameter of your pinky worth of stuffing. 
  • thetrimthetrim Posts: 6,267
    Beautiful cook!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
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