Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Stuffed pork tenderloin.
Options
CANMAN1976
Posts: 1,593
Trying my first stuffed pork tenderloin today. I used bread stuffing,spinach and apple sauté mixture and Gouda cheese.dusted with raging river.
I flattened two whole tenderloins into one and rolled it up.this may have been a mistake as it's huge maybe 3-4 inches thick. What's the best way to cook this evenly and for how long.
Jamie.
I flattened two whole tenderloins into one and rolled it up.this may have been a mistake as it's huge maybe 3-4 inches thick. What's the best way to cook this evenly and for how long.
Jamie.
Hows ya gettin' on, me ol ****?
Kippens.Newfoundland and Labrador. (Canada).
Comments
-
LS is the guy, he has had a couple of posts on stuffed TL. I'm thinking around 2 hours max indirect at 325-350º.Looks good. Every time I've tried these the cheese escapes, go get 'em.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Looks great Cockey! I usually do them around 375*. Place it diagonal to the grid lines and roll a quarter turn when the colour looks right. Time depends on your overlap. How much raw meat is in the roulade? That is the part you need to get to 140* Maybe an hour typically at those temps. Your stuffing doesn't matter cause there is no raw meat. From the looks of it you don't have much overlap. Keep in mind that the closer the raw is to the outside the less time it takes. Feel around with your thermapen probe
Steve
Caledon, ON
-
Skiddymarker said:LS is the guy, he has had a couple of posts on stuffed TL. I'm thinking around 2 hours max indirect at 325-350º.Looks good. Every time I've tried these the cheese escapes, go get 'em.
Steve
Caledon, ON
-
Smells awesome what a beautiful fall evening to be egging:)
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
-
What's the diff? Ends over cooking?Little Steven said:I said diagonal to the grid newf!
It's over a oval stone and I flipped 180 deg half way!
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
It will have zebra grill marks rather than a swirl. We eat with our eyes first
Steve
Caledon, ON
-
Done.... Save the zebra for next time lol
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
Little more angle bud, leave yourself room on the grid to roll. You don't want to be picking it up.
Steve
Caledon, ON
-
Tasted good but next time I'll do two smaller ones,it would be easier to cook through in the center where it seemed a little to rare to me even though it read 140.Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
-
it looks tasty! Nice plate.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
Looks great to me! Nicely done!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Thanks guys it was definatley worth the effortWe didn't eat all those spuds either....the wife loves to cook what she calls "dollars" which are fried slices of baked potatos the next day.Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
-
-
Just out of curiosity, what type of raised grid are you using? I can't quite tell from the pictures. Food looks awesome!
Chris
Chris
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn -
ChrisgrillsSTLMO said:Just out of curiosity, what type of raised grid are you using? I can't quite tell from the pictures. Food looks awesome!
ChrisHows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
Thanks for the information, every month I but another "completely necessary" accessory for the Egg, this will be added to the list.
Go Habs!!!
Chris
Chris
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum