Pork Tenderloin Wrapped in Sausage & Bacon

pegster

Help!!! does anyone know where i can find this recipe? my husband has seen it here and i need it quickly......

bobbyb

pegster,
Here's one with pork loin. I'm tenderloin would work too:
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Posted by: Big'un on 2007/10/23 00:41:52 with karma: 0
Ok Gang,
As promised, here's the recipe. I got inspired to make this while talking with Car Wash Mike via Email about his apple sausage. Even though this apple sausage recipe very different from his(made from scratch), it really adds a lot of moisture and flavor to the finished product. Enjoy!

Big'un's Triple Threat
(Bacon wrapped pork loin stuffed with apple sausage)

1 pork loin
1 lb of bacon for every half loin(typically)
cooking twine(no not wine, although...)
1 roll of Jimmy Dean Sausage
3 cloves of garlic, finely chopped
¼ cup of white wine (I like chablis)
1 small onion
1 large apple cored and diced
2 tbls of your favorite rub + extra for seasoning

( at this point, add anything else you like to the sausage mix, kalamada olives,crushed red peppers, sun dried tomatoes, toasted pine nuts, diced mushrooms, spices, etc. Anything that adds moisture or flavor will work, make it your own!)

Prep.Take out loin and typically they are already cut into two pieces. Each piece is considered by me to be one loin. Cut away any fat or silver skin. The toughest part of this cook is the prep. I use a tool I made to cut a hole in the loin for stuffing, the same effect could be used by merely slicing 2/3rds into the loin to allow for the sausage stuffing. After prepping the loin return it to the refrigerator.
Mix the last six ingredients(and any extras) in a bowl. Stuff the loin w/sausage and return to refrigerator. Get out the bacon and separate it. You'll see later that this expedites the wrapping process. Cut the twine in large enough pieces to tie the loin. Lay them out on your prep board, spacing them about two inches apart. Sprinkle the rub on the outside of loin and lay it on the front third of the twine. Start to wrap the bacon length wise. After you have wrapped all you can, use the twine to help rotate the loin leaving the bacon intact. Cover the rest of the loin and tie snuggly.
Cook at 325F dome, indirect, platesetter legs up, drip pan underneath grate, pull at 140F internal, tent with foil and let rest. Enjoy! Juicy and a great presentation .
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lowercasebill

this what you were looking for. can do direct at 325° or indirect [sitting on a grid over a steam tray] at 350° shown is a small loin i usually do direct and turn as needed it does not take long to cook so check regulary with the thermopen starting about 30 minutes. i just watch and turn it and poke it till done. 140 internal hope htis is what you were looking for .
bill

pegster

that's the one!!! Thanks so much!!!

milesofsmiles

Dang, Bill that hurts to look at it. LOL It' s so sinfull. I gotta do one. Miles out.

AZRP

yesterday to this.:woohoo: -RP

Little Steven

AZRP

We're only lookin'


Steve :(

snoqualmiesmoker

nt

pegster

just a few questions. is that 1 pkg of jimmy dean, and how do you secure the bacon? i don't see any toothpicks?

Unknown

I'm not just looking. I'm going to try this tonight!!
Healthy can wait til tomorrow.

Unknown

Hey. After expending all those calories on the Deere egg lifter/mover-arounder, a guy needs a little pork wrapped around some pork that encases some pork!

lowercasebill

1 lb jimmy dean and toothpicks i stick them in pretty far so i can roll it on the grate
enjoy
bill
p.s. it was as you can see a small tenderloin

Buster Dog BBQ

Just use lowfat bacon and sausage.

pegster

thanks....i bought one of those prepackaged hormels that have 2 tenderloins, but put together look like that one.

the next picture on that should be a set of defib paddles

thanks again for all the info

NibbleMeThis

Those pictures alone make me feel all happy inside, I can't wait to try this one this weekend! :woohoo:

lowercasebill

i like the defib paddle idea will do that tomorrow enjoy and don't over cook i was surprised how fast it reached temp , but then again i am caveman/carnivore when it comes to fish and red meat .



i also have my first class bacon band

pegster

bill - if you're still on, you said that you cooked for 30 min, then kept checking temp. any idea how long for a tenderloin that is 1 1/4 lb?

lowercasebill

basically when the bacon is cooked i would guess 45 min.to 1 hour my appologies for not keeping records i make it , put it on the egg , drink beer and check every so often when it is done we eat. sorry i cannot be of more help i do hope it turns out well
bill

pegster

thanks bill...it's been on nearly 45 minutes now, and we're sippin' the vino and watching. think we're getting close!

lowercasebill

good morning pegster
how did it turn out????

pegster

Bill - it was a definate HIT! may change up the sausage next time and use jimmy dean "hot"!

i think it ended up being egged for about 1 hour. thanks again for all your help!