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First BGE Dinner after the FL EggFest/Stuffed Pork
JBUG99999
Posts: 263
My husband raved about the stuffed pork loin he sampled at the Sunshine State Eggfest, and I'm anxiously awaiting the recipe. However, we're both a little impatient, so I attempted to create a knockoff for dinner tonight. I really don't know what was in the original, but here's what I did...
Pork tenderloin
low fat vegetable cream cheese
fresh Italian herb blend (tube from Publix)
fresh garlic (three cloves)
mushrooms, red/yellow bell peppers, onions, baby spinach
I split open the tenderloin and spread a good layer of cream cheese down both sides. Then, I applied a stripe of herbs down the middle and spread it out over the cream cheese. Then, I used a garlic press and added some fresh garlic. Then, I lightly chopped some fresh veggies (portabellos, red and yellow bell peppers, and red onion) and I added some baby spinach for color. Then, I tied it back up with twine and seasoned it with black pepper and Dizzy Pig Raging River rub. I placed the tenderloin in a v-rack over a drip pan with a little water in it and cooked it indirect at 300 degrees until the thermometer said it was done, then let it rest.
***While the pork was cooking, I added some chopped up sweet potatoes to the drip pan with a little drizzle of EVOO and pineapple head. Once everything was done, I drizzled a little sugar-free maple syrup on top of the sweet potatoes.
Here is the tenderloin ready and just about to go on the BGE:
Close up on the BGE, almost done!
Everything on the table and ready to eat!
A close up of the pork tenderloin on the table:
My plate (sorry, overexposed and too late to take another picture, it's all gone!):
Pork tenderloin
low fat vegetable cream cheese
fresh Italian herb blend (tube from Publix)
fresh garlic (three cloves)
mushrooms, red/yellow bell peppers, onions, baby spinach
I split open the tenderloin and spread a good layer of cream cheese down both sides. Then, I applied a stripe of herbs down the middle and spread it out over the cream cheese. Then, I used a garlic press and added some fresh garlic. Then, I lightly chopped some fresh veggies (portabellos, red and yellow bell peppers, and red onion) and I added some baby spinach for color. Then, I tied it back up with twine and seasoned it with black pepper and Dizzy Pig Raging River rub. I placed the tenderloin in a v-rack over a drip pan with a little water in it and cooked it indirect at 300 degrees until the thermometer said it was done, then let it rest.
***While the pork was cooking, I added some chopped up sweet potatoes to the drip pan with a little drizzle of EVOO and pineapple head. Once everything was done, I drizzled a little sugar-free maple syrup on top of the sweet potatoes.
Here is the tenderloin ready and just about to go on the BGE:
Close up on the BGE, almost done!
Everything on the table and ready to eat!
A close up of the pork tenderloin on the table:
My plate (sorry, overexposed and too late to take another picture, it's all gone!):
Comments
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Hey there Julie looks real good, and thats the way to do it, use your imagination. It was great meeting you guys at the Fest and hope you all had a good time.
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Fine job there JBug. Fine job!
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Looks tasty to me Julie!! Nice job! Glad you guys had an awesome time at your first fest!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
I have to try that! And I love sweet potatoes, so glad you shared how to cook them under the pork.
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Fabulous cook, JBug; we just got home from Florida tonight...tired, but having really had a wonderful time. Dogs were VERY happy to see us...or maybe it was me who was so excited to see them!
:laugh: -
The pork loin looks great. Thanks for the post and directions. Your handle is interesting. Are you a JBU grad?
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Good job Julie, looks great from here
Ross -
That looks really Great
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That one looks better than the one Sparky and I concocted at the FL fest. Well Done!
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Hawg Fan wrote:Your handle is interesting. Are you a JBU grad?
Nope, not sure where JBU is, but I know that I haven't been there.
My name is Julie, my nickname as a little kid was Julie Bug. As I grew up, it became JBug, now only my dad still uses it and mostly he uses JB. Not sure how I ended up with all the nines at the end, I've been using that as my email addy for so long. My best guess is that JBUG was taken and I kept playing with it until I found something available. That's my story... -
Thanks for the comments/compliments everyone! We certainly enjoyed our first Eggfest and are anxiously awaiting the next one already!
EgginDawg: No way! The one you guys made was every bit as pretty and we've got pictures to prove it! Thanks again for the idea! -
Just wondering. I graduated from John Brown University in Siloam Springs, AR and I know several people that use JBU as part of their ID.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
No problem, Hawg Fan. I graduated from Polk State College in Winter Haven, FL and then Warner University in Lake Wales, FL. Now I'm in grad school at Midwestern State University in Wichita Falls, Texas. Thanks for asking!
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Julie,
Nice looking cook. I saw where you are in Wichita Falls, thats 50 miles down 44 from us. Are you planning on going to OKC eggfest? We live in Lawton and plan on being at the Okla eggfest. -
Unfortunately, we'll be missing the OKC Eggfest by ONE WEEK! I'll be in Texas for school the following weekend. (I commute from Florida to Texas at the beginning and end of each semester.) Dang it! If I had known sooner, we may have been able to fly in a week early and made the fest, but the tickets were purchased months ago and are non-refundable. :(
But, if you have any leftovers the following weekend, we'll be having Egg withdrawals and happy to help! -
Well thats too bad, but welcome to the neighborhood. How long will you be in Texas? If the withdrawals are too intense, we could have a little weekend cook for you and your husband.
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We'll be there April 22-25. My school days are Friday and Satuday (12 hours each day) and then a half a day on Sunday, though. Maybe next trip we can fly into OKC instead of Dallas, and arrange dinner??? Thanks for thinking of us!
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