Stuffed Pork Tenderloin results

chuckls

Thanks for the great suggestions for a stuffed pork tenderloin recipe! I couldn't wrap with bacon, because I discovered I had none! No string either, so I used toothpics as you can see in the pics. I took BobinFla's general direction (which he got from Rumrunner) and made some changes on my own.[p]Here are the results:[p]First: Removed the 'silver' from the outside of the tenderloin. Then sliced through to maximize the 'stuffing' area. Here you see roasted garlic, fresh rosemary sprigs, shredded asiago cheese, and olive oil. In the corner is the proscuitto ready to put on.[p]

[p][p]Now add the proscuitto, some fresh spinach, and Dizzy Dust[p]src="http://chuckgpgs.mystarband.net/images/egg/porktloin/stage2.jpg">[/center][p][p]Now stitched together with toothpicks, and a good sprinkle of dizzy dust[p]src="http://chuckgpgs.mystarband.net/images/egg/porktloin/stage3.jpg">[/center][p][p]I cooked for an hour and a quarter. I tried to hit 300, but my egg was pretty hot starting out at about 380. I kept throttling it down and finally after 75 minutes it was at 320, and that was when I pulled it off. The big tenderloin was at 170. Sorry for the blurry pic, they looked and smelled awesome![p]src="http://chuckgpgs.mystarband.net/images/egg/porktloin/ongrill.jpg">[/center][p][p]Finally, here the tenderloins are, sliced and ready for serving. The flash on the camera makes them look a bit overdone, but they weren't at all![p]src="http://chuckgpgs.mystarband.net/images/egg/porktloin/done!.jpg">[/center][p][p]The Dizzy Dust and stuffing were marvelous for this pork tenderloin. Hope you all had a wonderful weekend![p]Chuck[p][p]

chuckls

chuckls,[p]Crap. This hasn't been my day with pictures. Here we go again...[p]
Now add the proscuitto, some fresh spinach, and Dizzy Dust[p]

[p][p]Now stitched together with toothpicks, and a good sprinkle of dizzy dust[p]

[p][p]I cooked for an hour and a quarter. I tried to hit 300, but my egg was pretty hot starting out at about 380. I kept throttling it down and finally after 75 minutes it was at 320, and that was when I pulled it off. The big tenderloin was at 170. Sorry for the blurry pic, they looked and smelled awesome![p]

[p][p]Finally, here the tenderloins are, sliced and ready for serving. The flash on the camera makes them look a bit overdone, but they weren't at all![p]

[p][p]The Dizzy Dust and stuffing were marvelous for this pork tenderloin. Hope you all had a wonderful weekend![p]Chuck[p][p]

1044

Man, that stuff looks good enough to eat! I'm gonna have to try that.

BobinFla

chuckls,[p]That looks great! I didn't take any pictures of mine :>([p]The only credit I need is for passing on the idea. It was all from Rumrunner. [p]Those things will hold a lot more stuffing that you think at first. I like the toothpicks for an emergency, I'd never thought of it. I made a special run to the store just for the string...I now probably have a lifetime+ supply.
Glad I could pass along some useful info.[p]BOB

Unknown

chuckls, I did mine with the bacon and strings. Stuffed with some apples as I recall and smothered in some sweet strawberry stuff. It was excellent. The other cool thing was the presentation. I left the strings on when I cut the slices. This kept everything in place. If you space your strings just right, you can do this.

Tanya

chuckls, That looks awesome! I think I'm going to have to try that! Thanks for the pictures. I'm going to Oklahoma City this weekend for a Christmas bonus shopping spree (my small town has no where to get supplies) and will be hitting the BGE dealership there for accessories for my new egg. On my list are the plate-setter, pizza stone, grill grippers. Will put the string on the list. Anything else I should add as a must?

drbbq

Tanya,[p]I use my raised grid all the time. You can buy one or buy a second grate and make some legs for it.

MickeyT

chuckls,[p]Those look awesome. Was the garlic overpowering? I love roasted garlic and that looks like a great way to use it.[p]Thanks for sharing.[p]Mick

chuckls

MickeyT,[p]My wife commented that it was a little heavy on the garlic. So maybe somewhat fewer roasted garlic cloves would be in order.[p]Here's what I did to roast the garlic:[p]3 heads garlic, cut off the top 1/3 of each.
place garlic heads on garlic roaster (a small ceramic pot)
drizzle olive oil over the cut end of the garlic head
sprinkle a bit of salt & pepper on the ends
put the top on the garlic roaster
bake at 400 for 45 minutes.
Take out, let cool, then squeeze out the cloves.[p]Chuck