Walk me through stuffing a pork tenderloin

ElCapitan · April 2014

I've seen the amazing posts on the stuffed pork tenderloins that folks have made. How do I slice the tenderloin and piece it together so I can lay it flat? I didn't find that in any of the threads that I searched. Any advice would be appreciated.

jbmoss · April 2014

All I do is make little horizontal cut about 1/2 inch from bottom and 1/2 inch deep, unroll it a little and repeat until done. Fill with your choice of cheese, peppers and wrap with bacon.

SmokeyPitt · April 2014

Here is a vid that shows how to do it with a loin that shows the "cut and roll" method.

I think another option is to simply butterfly it. Cut it down the middle but not all the way through, then open like a book and pound it flat. Note tenderloins are pretty small so depending on how much stuff you want in them you may need more than one and then you can overlap them. Little Stephen is the tenderloin stuffin f***in mastah.

https://www.youtube.com/watch?v=3jVuC60Z3xw

berndcrisp · April 2014

You don't slice it till you are done cooking it. Cut length-wise about 1/2 inch deep on a bias (angle) then hold that flap and unroll as as you continue to cut length-wise about 1\4 inch at a pass. This should give you a slab 1\2 inch thick layer stuff with what ever, roll up and tie. Some good videos of all this on u-tube via Google.

Ktim · April 2014

Thanks for the question ELCaptain,and for the video SmokeyPitt,nice find.I had never thought about stuffing a pork loin but I am going to do one tomorrow.Do you have info on time and temp.

ElCapitan · April 2014

Do a search on this forum. There are ton of stuffed pork tenderloin threads with temps and ingredients. Search for "stuffed pork tenderloin" in the box.

Richard Fl · April 2014

Here are a few ideas:

Pork Loin:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=457044&catid=1

Pork Tenderloin:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1170242&catid=1

ElCapitan · April 2014

SmokeyPitt said:

Here is a vid that shows how to do it with a loin that shows the "cut and roll" method.
I think another option is to simply butterfly it. Cut it down the middle but not all the way through, then open like a book and pound it flat. Note tenderloins are pretty small so depending on how much stuff you want in them you may need more than one and then you can overlap them. Little Stephen is the tenderloin stuffin f***in mastah.

https://www.youtube.com/watch?v=3jVuC60Z3xw

Thanks for the video!

Little Steven · April 2014

I never do a single one. Well worth two or more.

(Sorry Zip,

Borrowed your term. Three tenderloins splayed out and pounded.

Procuitto and Calabrese salami

Provolone, green onions and sliced garlic

Sundried tomatoes, bomba

Pile of Genoa salami

All wrapped up

Egged

Very good
)

ElCapitan · April 2014

I should have done 3 instead of two. Oh well. It still looks awesome to me. It's cooking now.

Dragonwmatches · April 2014

@Little_Steven that looks amazing. What were your Egg specifics for that cook?

BOWHUNR · April 2014

Holy $hit Steve...that looks amazing!!

Mike

Little Steven · April 2014

375* to 400*. Roll the roulade across the grid etc.

Little Steven · April 2014

ElCapitan said:

I should have done 3 instead of two. Oh well. It still looks awesome to me. It's cooking now.

I started with one, then it wasn't enough. I went to two and that was good for a while but I wanted more. Then it was three, then four. My name is Steven and I am a porkoholic.

ElCapitan · April 2014

Yeah, I'll join the club soon. I should have asked the temp, I did mine at 300 until 140. I think I should have left the bacon off, reduced my cream cheese by alot, added more jalapenos and cooked it at 375-400 until 145.

Zmokin · April 2014

Little Steven said:I started with one, then it wasn't enough. I went to two and that was good for a while but I wanted more. Then it was three, then four. My name is Steven and I am a porkoholic.

I just can't deal with that much in leftovers. Someday I'll try rolling one.

Walk me through stuffing a pork tenderloin

Comments

Categories