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Tonight’s Grub - Stuffed Tenderloin Edition
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DoubleEgger
Posts: 17,171
Tonight’s Grub is pork tenderloin stuffed with garlic sautéed spinach and mushrooms.
All sprawled out in front of me and ready for action.
Ready for the burrito treatment. (That’s what she said)
Tied up like 50 Shades of Grey
Things got hot...
And then I saw the stuffing...
Thanks for looking. Have a great Friday.
All sprawled out in front of me and ready for action.
Ready for the burrito treatment. (That’s what she said)
Tied up like 50 Shades of Grey
Things got hot...
And then I saw the stuffing...
Thanks for looking. Have a great Friday.
Comments
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Another wheel-house tenderloin banquet. Great cross-section of the cook right there. Always a winner. Congrats.You may need to buy more string
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. -
Strong butchering skills. Looks great!Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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I need to try one of those.....beautiful!I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
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I'd dip my balls in it.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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Yeah buddy! That looks great!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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So thats what you did all day... _________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Killer cook Michael! That looks delicious.Sandy Springs & Dawsonville Ga
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Great job, DE!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Fantastic as always....Greensboro North Carolina
When in doubt Accelerate.... -
Well played-heel clicking salute💂🏻♂️Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Pork X 10
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When I saw the title, "Tonight’s Grub - Stuffed Tenderloin Edition," I didn't think a grub-stuffed tenderloin sounded like something I'd want to eat! <shudder> I mean, I've heard of eating grasshoppers, but I'd have to say no to that.
Glad that wasn't it! Looks wonderful!
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Thank you very much. The Shun boning/fillet knife I bought a little while back has been a game changer for me. It’s amazing what the right tool in your hand can do. Best money spent on culinary stuff in a while.BGEChicago said:Strong butchering skills. Looks great! -
Nailed it. Great looking dinner.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Perfect.
Just perfect.
Beautiful cook Michael."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Ugh, your killing me about the shun, trying to resist the temptation.....BGEChicago said:Strong butchering skills. Looks great!Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL -
I understand where you’re coming from but it’s an awesome knife.BGEChicago said:
Ugh, your killing me about the shun, trying to resist the temptation.....BGEChicago said:Strong butchering skills. Looks great! -
Just buy it, used mine for the first time yesterday to trim a brisket. Took a chore and made it a pleasure. Not kidding, I had to hold myself back from trimming too much.DoubleEgger said:
I understand where you’re coming from but it’s an awesome knife.BGEChicago said:
Ugh, your killing me about the shun, trying to resist the temptation.....BGEChicago said:Strong butchering skills. Looks great!
Nice cook there @DoubleEgger I don’t care for pork tenderloin much but seeing yours lately might have to try it again.Jacksonville FL -
Maybe you could hold a class on the stuffed pork tenderloin at the next NC BB???=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Greetings-That looks awesome, would you be willing to share the Egg set up, temperature, & cook time? Hoping to do this for Xmas Eve.Cheers,Chris
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn -
Just just bought the ingredients today, and plan to make it for Monday dinner. 425 ish direct or indirect?
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Sure. Raised direct at 400F. I normally don’t pay too much attention to the time but I’d say 30-40 minutes. Pull at 150F pork temp.ChrisgrillsSTLMO said:Greetings-That looks awesome, would you be willing to share the Egg set up, temperature, & cook time? Hoping to do this for Xmas Eve.Cheers,
Happy Holidays
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Th that looks so good I might be having impure thoughts about handling my own meat!
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I don no why people are flagging this. It’s a real problem for some people. I have found a hotline that can help.FlyOverCountry said:Th that looks so good I might be having impure thoughts about handling my own meat!
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Beautiful Michael. No wait....Gawjus!Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Please no meat innuendo unless it is used in the title post.FlyOverCountry said:Th that looks so good I might be having impure thoughts about handling my own meat!
oh....wait a....______________________________________________I love lamp.. -
Alright you damn bulliesDobie said:
Just buy it, used mine for the first time yesterday to trim a brisket. Took a chore and made it a pleasure. Not kidding, I had to hold myself back from trimming too much.DoubleEgger said:
I understand where you’re coming from but it’s an awesome knife.BGEChicago said:
Ugh, your killing me about the shun, trying to resist the temptation.....BGEChicago said:Strong butchering skills. Looks great!
Nice cook there @DoubleEgger I don’t care for pork tenderloin much but seeing yours lately might have to try it again. ha, ha, I bought this multi-purpose knife, it's a little guy at only 4.5". I figured it's a good test drive.
Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL -
Cooked it at 400, and it took 65 minutes to hit 160. Excellent meal, and will be doing it for guests in next month. Nailed it!!
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