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Stuffed Pork Tenderloin
vidalia1
Posts: 7,092
My wife butterflied this pork tenderloin and stuffed it with spinach, ricotta cheese, pine nuts, sea salt & La Bomba. She wrapped it in bacon and tied it up. I cooked it on the small indirect at 375 and then did it direct with a raised grid for the last few minutes. I pulled it at 155 internal and it rose to 160. It was delicious.
Just off the grill..
Perfect spiral
Let's eat :P
Just off the grill..
Perfect spiral
Let's eat :P
Comments
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Looks good, I will have to try a stuffed tenderloin soon. I hope I can get the wife to butterfly it. Do you put pinenuts on almost everything.
Side note I see the Canes and Noles may be playing again on labor day. They both seem to be reloading. Lets hope!! Those were some of the best games back in the day, although we usually ended up on the short end of the score. But I root for the canes before I will ever event think about that lzard in the middle of the state. Now I am going to have to bear the wrath of Poolman :laugh: :laugh: -
Now THATS some mighty fine eats!! The spirals are almost perfect. Tell the lady of the house great job as well as the cook!
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WowSer!
Beautiful!
Mike -
Thanks J I will let her know and yep she is handy to have around...
Always,
Pat is harmless as Gator fans go. And Pat I mean that in a good way
....I always look forward to Cane v Noles games and yep like you I can never get behind the Gators... :S -
She's an excellent butterflyer. Nice knife work, and some purty fine cookin as well. That's gorgeous.
Wow, 160 though? Have you tried one at 140?
Oh, the stuffing ingredients sound great too. I need to try that. Can your wife do the knife work?
Looks great Kim. Thanks for posting that.
Chris -
Nice pinwheels, Kim!
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Chris,
The wife did it all except cooking it on the BGE. BTW I forgot to mention that I put DP Dizzy Dust (no salt) on the tenderloin... :P
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