I like my butt rubbed and my pork pulled.
Member since 2009
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Stuffed Pork tenderloin Help please!
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StillSmoken
Posts: 327
I've never done a stuffed tenderloin. Sunday I'm going for it. What is your favorite stuffing What's your set up and cooking temp, smoke etc? Thanks in Advance for the ideas.
Kennesaw Ga. XL Egg.
Cheers,
Kevin
Comments
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For stuffing: boiled rice mixed with cooked sausage crumbles.I don't use a lot of smoke on pork loin, but I love apple\pecan mix on it. Cook at 325 until done (remove at about 140, and let rest till 145.)Bx - > NJ ->TX!!!All to get cheaper brisket!
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Just remembered a recipe I saw for a pork loin stuffed with apples that I wanted to do:Bx - > NJ ->TX!!!All to get cheaper brisket!
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For stuffing you can use about anything you want. I generally go with prosciutto, mozzarella, sun dried tomatoes. Bread crumbs are a good add along with chopped up peppers etc. I cook the tenderloin, raised direct at around 350*F on the dome til done (140*F) around 20 mins or so. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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This was bacons wrapped. Stuffed with cream & goat cheese mixed. Also chopped candied jalapenos. I go 350 indirect. About 90 mins. .
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
I like to stuff them with various things. But most of the time I go with cream cheese, jalapeños, and bacon. I will throw in a few shrimp as well if the opportunity presents its self. Here are a few that I did that turned out well. Good luck. http://eggheadforum.com/discussion/1173524/i-made-a-mess#latest http://eggheadforum.com/discussion/1170907/pork-loin-stuffed-with-bacon-sausage-jalapenos-and-cream-cheese-bacon-wrapped-jalapenos#latest
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks for all the input guys. I like what Im seeing here. I'm on the road for 5 days, so I'm planning ahead. Damn that pic looks good Mickey!!.Kennesaw Ga. XL Egg. Cheers, Kevin
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I haven't stuffed a tenderloin, but have stuffed the larger pork loin. My favorite so far was stuffed with:
Tomatoes
Cheese
Spinach
Kale
Lasagna pasta
Draped with bacon to keep moisture
Cook at about 375° indirect until internal temp is 145°. Don't remember the actual cooking time. Below is the links to the two that I've done with pics of the ingredients. Most have seen this pic, but it's worth posting again.
http://eggheadforum.com/discussion/1172332/stuffed-pic-heavy
http://eggheadforum.com/discussion/1170709/mandarin-stuffed-boneless-pork-loin
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
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@stemc33 that money shot! DAYUM. My mouth is watering. (Same as lat time I saw it in the op)
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@stemc33 looks awesome! Thanks for the idea. You guys got any snow out that way yet?!!Kennesaw Ga. XL Egg. Cheers, Kevin
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@StillSmoken, one good snow storm in mid September and just a little last week with our first cold spell.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
I like to open two tenderloins, flatten, connect, stuff and tie. No bacon wrapping for mine though it'd be delicious. This one was with an apple stuffing.
http://eggheadforum.com/discussion/1171835/pork-tenderloin-with-apple-stuffing
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
I like to use Italian deli meat to stop the other stuff from leaking out. This is 4 tenderloins splayed and pounded out together
( http://eggheadforum.com/discussion/874776/hoggza-tenderloin )
Steve
Caledon, ON
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Has anybody ever wrapped in Caul fat? It looks interesting?Kennesaw Ga. XL Egg. Cheers, Kevin
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I've used caul fat for beef tenderloin. It's good stuff.
Steve
Caledon, ON
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@Little Steven that is a mighty fine looking tenderloin. If I can find caul fat I'm going to try it!!Kennesaw Ga. XL Egg. Cheers, Kevin
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@blind99 thanks for taking the time to post. That stuffing looks amazing.Kennesaw Ga. XL Egg. Cheers, Kevin
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@StillSmoken no problem - looking forward to seeing what you decide on. Caul fat would be cool to findChicago, IL - Large and Small BGE - Weber Gasser and Kettle
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StillSmoken said:Thanks for all the input guys. I like what Im seeing here. I'm on the road for 5 days, so I'm planning ahead. Damn that pic looks good Mickey!!.
Man I am sorry. Big brain fart. That was direct and not 90 mins for sure. Sorry.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
I do it with goat cheese, cream cheese, sun dried tomatoes, spinach and wrap it in bacon. Goes on direct at 350 for about 15 minutes or so. Make sure you probe the meat and not just the filling, I've found the two often differ in temp. Good Luck!
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