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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
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 FAIL

TCT
TCT Posts: 168
in EggHead Forum
Finally got around to try a stuffed pork tenderloin. Butterflied 2 loins and added spinach, mozzarella, onion and garlic. Rubbed lightly with Bad Byron's. Roled it up (as best as I could), tied it and put on the Egg. Was feeling really good until first bite. Very bland. I have had good success with tenderloins in the past - not sure where I went wrong with this one. Open to suggestions. Thanks!!

Craig

Cockeysville, MD

LBGE and a large list of stuff I want

· Share on FacebookShare on Twitter

Comments

  • RickyBobby
    RickyBobby Posts: 744
    The "fails" is how I learn ... I just usually don't talk about them on here. BaHaHaHa!
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    Looks pretty juicy, what was final IT? Any smoke wood? "Lightly with Bad Byron's". Maybe that?
    · Share on FacebookShare on Twitter
  • GalanteNate_OneEa
    GalanteNate_OneEa Posts: 967
    Maybe season the interior before you layer and roll?  I honestly have no clue, looks awesome lol
    · Share on FacebookShare on Twitter
  • TCT
    TCT Posts: 168
    @theyolksonyou pulled @145, had to put back on - a little too rare. 2 chunks pecan. Really thinking the "stuffing" was too bland. Plus need to rethink the rolling part. Maybe bigger loin??

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    RickyBobby said:
    The "fails" is how I learn ... I just usually don't talk about them on here. BaHaHaHa!

    But, if you post your fails(usually not as bad as you think) you can get feedback on what to do differently. Nobody really busts you balls on those posts. ;) I cook a lot more than I post, but I post success and failure. And, yes, that's where you learn the most.

    @RickyBobby‌ not meant as a criticism.
    · Share on FacebookShare on Twitter
  • 10_42bbq
    10_42bbq Posts: 41

    Man, it LOOKS pretty good! 

    Could have been a fluke, which sometimes happens. 

    It really does look and sound like it should have been tasty. 

    LBGE and MBGE.  Also have a seldom used and very jealous Weber gasser. 

    Lexington, SC.

    · Share on FacebookShare on Twitter
  • johnkitchens
    johnkitchens Posts: 5,234
    I have never stuffed a loin, but every time I cook a whole loin they are bland. I started having mine cut into 1 inch slices and cooking them that way. 

    I put salt, pepper and rub on both sides of each slice. It is a lot more work than cooking an entire loin,  but I get better results. 

    @TCT yours looks good. I am sorry it didn't turn out. 

    Louisville, GA - 2 Large BGE's
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    I see a lot of cheese and mozzarella isn't the most flavorful. Maybe a more flavorful cheese, smoke gouda, provolone, goat... A bacon weave? Season inside and out? Just throwing stuff out.

    for the record, I like pork loin, had it for lunch today with just S&P and red pepper flakes and a blackberry sauce, so I'm not real picky on pork. I also pull in the 140s for my family.
    · Share on FacebookShare on Twitter
  • TCT
    TCT Posts: 168
    Thanks Jason! Great ideas.

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

    · Share on FacebookShare on Twitter
  • Theophan
    Theophan Posts: 2,656
    I've never stuffed a pork loin, and even though I love spinach, it's not good for my kidney stones, so I try to avoid it.  I just saw this recipe for Bacon-Wrapped Roast Pork Loin Stuffed With Dried Fruit on the NY Times site this morning,and it is designed for an oven, not the Egg, but it sure sounds good to me.  I'm going to try it one of these days.

    Theo
    · Share on FacebookShare on Twitter
  • onedbguru
    onedbguru Posts: 1,648
    maybe season the inside with simple S&P.  I have a pepper blend I use that has white, pink, black and green peppercorns plus a bit of mustard seed ground up.  We have  a mini electric coffee grinder we use exclusively for spices. Each have their own unique flavor and the proportions bring out different flavor profiles. 

    or season both sides with the BB - make sure you use enough.
    · Share on FacebookShare on Twitter
  • anton
    anton Posts: 1,813
    Try cream cheese, or goat cheese for sure, add some uncooked bacon bits(they will cook) and jalapenos if you can handle them, try some spinach and balsamic, or I use a pesto sauce with mine.Then wrap, bacon weave, some rubs in between all that, and bam!
    :-bd
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    It looks really good from here.  Maybe next time try pre-cooking the spinach in some olive oil with garlic and seasoning.  You will need more spinach because it cooks down quite a bit.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • stemc33
    stemc33 Posts: 3,567
    @TCT‌, I think you might have better results if you used a pork loin instead of a tenderloin. The circumference of the loin is much greater and gives you more surface area when it's roll cut. Personally, I like the mild flavor of the loins whereas my son considers it bland and would rather have ribs or pulled pork. Here's a few pics to show you the size difference of a pork loin.

    imageimage
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
    · Share on FacebookShare on Twitter

Categories