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Stuffed Pork Tenderloin Help

Dobie
Dobie Posts: 3,458
edited December 2014 in EggHead Forum
Looking for some suggestions on stuffed pork tenderloin. First guy that suggests the search function leaves with a blood stain. Que the Limp Bizket :P
Jacksonville FL
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Comments

  • Jeremiah
    Jeremiah Posts: 6,412
    I suggest you use the google function. \:D/
    Slumming it in Aiken, SC. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    Saute some onion, fresh spinach and garlic, season, cool, butterfly the loin, spread the stuff in with some goat cheese, wrap, tie, cook to 135 F
    ______________________________________________
    I love lamp..
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  • Dobie
    Dobie Posts: 3,458
    Jeremiah said:
    I suggest you use the google function. \:D/

    image
    Jacksonville FL
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  • Dobie
    Dobie Posts: 3,458
    nolaegghead said:
    Saute some onion, fresh spinach and garlic, season, cool, butterfly the loin, spread the stuff in with some goat cheese, wrap, tie, cook to 135 F

    What about seasoning? Last one I did was a bit plain. Got spinach, mushrooms, Feta cheese and some shredded italian cheese.
    Jacksonville FL
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  • Jeremiah
    Jeremiah Posts: 6,412
    :D


    I've been wanting to do this one:https://griffinsgrub.wordpress.com/2012/05/03/stuffed-pork-loin/
    Slumming it in Aiken, SC. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    Whatever you like. Sounds like you could put some  Italian seasoning in there or you could go Mediterranean.  Pick some stuff off this list that you think would go well with everything else. http://www.frontiercoop.com/learn/cuisines_mediterranean.php

    I mostly make sh*t up as I go. 
    ______________________________________________
    I love lamp..
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  • Dobie
    Dobie Posts: 3,458
    Jeremiah said:
    :D I've been wanting to do this one:https://griffinsgrub.wordpress.com/2012/05/03/stuffed-pork-loin/

    OK no blood stain :D Sun dried tomatoes ......hmmmm
    Jacksonville FL
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  • SGH
    SGH Posts: 28,989
    I have a few methods that I like. One uses cream cheese, bacon and jalapeños. The other uses shrimp, bacon and sausage.

    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. 

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  • BearQ
    BearQ Posts: 174
    Made a good one with sausage, Apple, crushed pecans & goat cheese not long ago
    Barrie,Ont.,Canada.
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  • Dobie
    Dobie Posts: 3,458
    edited December 2014
    SGH said:
    I have a few methods that I like. One uses cream cheese, bacon and jalapeños. The other uses shrimp, bacon and sausage.

    Wife doesnt do heat or seafood :-< I got some nice jalpenos in the fridge :-<
    Jacksonville FL
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  • Dobie
    Dobie Posts: 3,458
    BearQ said:
    Made a good one with sausage, Apple, crushed pecans & goat cheese not long ago

    Did you post the cook?
    Jacksonville FL
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  • grege345
    grege345 Posts: 3,515
    I still day dream about the ones @Little Steven puts out
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • anton
    anton Posts: 1,813
    I have a spinach, goat cheese, cream cheese and rub stuffed into a butterflied tenderloin wrapped in a bacon weave on right now, will post it soon.
    :-bd
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • SGH
    SGH Posts: 28,989
    anton said:

    I have a spinach, goat cheese, cream cheese and rub stuffed into a butterflied tenderloin wrapped in a bacon weave on right now, will post it soon.
    :-bd

    In stuffing 2 tenderloins myself right now for tomorrows get together with @Thatgrimguy‌. I'm doing one with cream cheese, jalapeños and bacon and the other with shrimp, rice, bacon and blood sausage. Wrapping them both with bacon. Hope that they turn out!!

    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. 

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  • Dobie
    Dobie Posts: 3,458
    SGH said:
    I have a spinach, goat cheese, cream cheese and rub stuffed into a butterflied tenderloin wrapped in a bacon weave on right now, will post it soon.
    :-bd
    In stuffing 2 tenderloins myself right now for tomorrows get together with @Thatgrimguy‌. I'm doing one with cream cheese, jalapeños and bacon and the other with shrimp, rice, bacon and blood sausage. Wrapping them both with bacon. Hope that they turn out!!

    Man I wish the Mrs could handle that =((
    Jacksonville FL
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I like @nolaegghead‌ +line with prosciutto first.
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  • Dobie
    Dobie Posts: 3,458
    edited December 2014
    OK I suck at this. This is my second and last attempt. First I cant tie them worth a damn. Second both attempts have been meh... The cook part is good I think. Get some smoke and its tender and not dry but the lack of flavor it where it disappoints. Internals were Riccota, Mushrooms, onions, sweet peppers, halved grape tomatoes, some shreded Italian cheese and some seasoning. Wife did Pineapple Head on hers and I used Bad Byrons on mine. Again its not bad its just plain :-??
    Jacksonville FL
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  • Dobie
    Dobie Posts: 3,458
    edited December 2014
    image<
    Jacksonville FL
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Do you like pork loin in general? Maybe it's not your thing?
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  • Dobie
    Dobie Posts: 3,458
    theyolksonyou said:
    Do you like pork loin in general? Maybe it's not your thing?

    Think this may be it. Doesn't do much for me but when stuffed figured it should. Love pork ribs, ham, chops, bacon.
    Jacksonville FL
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  • SGH
    SGH Posts: 28,989
    @Dobie‌
    Besides the two I mentioned above, I did a test for the get together at Thatgrimguys today. I stuffed one with shrimp and blood sausage. It was phenominal.

    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. 

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  • Dobie
    Dobie Posts: 3,458
    SGH said:
    @Dobie‌ Besides the two I mentioned above, I did a test for the get together at Thatgrimguys today. I stuffed one with shrimp and blood sausage. It was phenominal.

    Do you marinade or something, to me lacks flavor? Needs heavy seasoning or some ingredients to stuff that pop :-??
    Jacksonville FL
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  • SGH
    SGH Posts: 28,989
    @Dobie‌
    For all my stuffed tenderloins, I simply rub with salt, pepper and a hefty dose of cayenne. Once I splay the tenderloin, I coat the inside with the rub as well before I stuff them. Here is 2 I did today.
    imageimageimageimageimageimageimageimage

    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. 

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  • Zmokin
    Zmokin Posts: 1,938
    how do you keep the melted cheese from oozing out the ends?
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • SGH
    SGH Posts: 28,989
    Zmokin said:

    how do you keep the melted cheese from oozing out the ends?

    Bacon.

    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. 

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  • pgprescott
    pgprescott Posts: 14,544
    I assumed you guys were talking about pork loins, not tenderloins, but I see I was mistaken. You actually stuff the tenderloins? That looks like a tight fit. Looks good. I'm too lazy for all that knife work.
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  • SGH
    SGH Posts: 28,989
    pgprescott said:

    I assumed you guys were talking about pork loins, not tenderloins, but I see I was mistaken. You actually stuff the tenderloins? That looks like a tight fit. Looks good. I'm too lazy for all that knife work.

    I actually stuff both loins & tenderloins. I much prefer the tenderloins though. The knife work is actually the easy part.

    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. 

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  • anton
    anton Posts: 1,813
    Yours sure looks good @Dobie, I hear you, my first couple were a little bland, then I increased the amount of stuffing, added rub, pesto sauces, tried all kinds of stuff, use goat cheeses and stuff with some tang. On another post someone stuffed with apples and pears and sweet stuff. I am still gonna try a couple more atempts, keep experimenting I say!
    :-bd
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • stemc33
    stemc33 Posts: 3,567
    edited December 2014
    @Dobie‌, was yours a tenderloin? If it was, try using a pork loin. Once filleted, season heavily prior to wrapping. I also season as I wrap. As far as tying, tie a square not on one end and then do a series of half hitches working towards the other side. YouTube also has some clips on tying.

    @Zmokin‌, I tie the ends tight to keep the cheese in. That is until it's cut.
    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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  • AUCE
    AUCE Posts: 890
    Jeremiah said:

    :D


    I've been wanting to do this one:https://griffinsgrub.wordpress.com/2012/05/03/stuffed-pork-loin/

    Holy Moly..that recipe looks killer

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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