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First apple stuffed pork loin

MountainGriller
MountainGriller Posts: 300
edited November -0001 in EggHead Forum
After a 6 weeks absence - I was mising the egg. I had to shovel my way across the deck inorder to be reunited.
There were serval curious deer coming around to check out what I was cooking. DSC_2080.jpg
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Comments

  • MountainGriller
    MountainGriller Posts: 300
    DSC_2080.jpg
    DSC_2100.jpg
    DSC_2087b.jpg
    DSC_2103b.jpg
    DSC_2107b.jpg
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  • norflor_eggman
    norflor_eggman Posts: 95
    nice pics. i'm in j-ville fl and although it has been subfreezing for almost two weeks, we have nothing to show for it like that beautiful snow. pork loin looks great, was it as good as it looks?
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  • BENTE
    BENTE Posts: 8,337
    looks really good..
    what else was in there besides apple?

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • MountainGriller
    MountainGriller Posts: 300
    The snow in the NC mountains is beautiful.
    The pork loin was very good
    Thanks
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  • MountainGriller
    MountainGriller Posts: 300
    Thanks, it was very easy - stuffed with apple, onion, brown sugar and mustard
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  • BENTE
    BENTE Posts: 8,337
    sounds like something i have tried it was good but here is one i liked a whole lot more:::

    Bente's Pork Tenderloin Stuffed with Tomato


    Ingredients
    2 pork tenderloins butterflied
    1 bag spinach
    4 slices cheddar/swiss cheese
    1/2 9 oz jar sundried tomato paste
    4 Tbs water
    butchers twine
    a few shakes of your favorite rub



    Procedure
    1 Pork tenderloins do not come butterflied so you will have to that on your own.. It is very easy after you do it. It is a little intimidating if you have never done it.... After you butterfly them place in zip top bag and beat flat with a mallet or a heavy saute' pan. Just make sure you do not beat them too thin and end up[ tearing them
    2 Put 4 tbs of water into a big shallow pan. Bring to a boil. Add your bag of spinach and turn until it is all wilted.. Remove from the pan and put in a tee towel... Squeeze out as much moisture as you can... Move spinach to cutting board and chop up... I used frozen spinach for EGGtoberfest 08. Just followed bag directions but when i got it out of the microwave i placed it in a tee towel and squeezed as much water out as i could
    3 Lay out your tenderloins on your cutting board and shake some of your favorite rub (I use Dizzy Pig)
    4 Layer in the cheese
    5 Using a spoon spread the sundried tomato paste over the tenderloins.. If you buy sundried tomatoes and want to stretch them just add some regular tomato paste. It works very well.. Just watch your moisture content..
    6 Finally, add your chopped spinach
    7 Tie up using the butchers twine.. If you are bad at tying knots just use bamboo skewers that might work also
    8 Sprinkle the outside with some more of your rub
    9 Place tenderloins on a 400°F EGG until the internal temperature reaches 145°F
    10 Place on your clean cutting board covered with foil for 5-10 min
    11 Pull off your butchers twine or pull out skewers
    12 Slice.
    13 Enjoy


    Recipe Source
    Author: T. Bente

    Source: originally on BGE Forum

    I have made some changes from the original recipe which I copied from 'Supermarket.Com" which is where Vienna Jack directed me.






    give it a try if you get a chance

    here is a pretty old photo

    2008-5-11011.jpg

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • MountainGriller
    MountainGriller Posts: 300
    WOW,
    Thank you so much for sharing - I wanted to try a stuffed pork loin - I looked up several recipes and finally settled on the apple stuffed one. This was only my second cook on the BGE. I look forward to trying your recipe.
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  • MountainGriller
    MountainGriller Posts: 300
    Bente
    I cooked this pork loin at 350 indirect
    you said to cook it at 400 - is that indirect?
    Thanks
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  • BENTE
    BENTE Posts: 8,337
    mine was a tenderloin i have not cooked many loins although from what i have read here loin's tend to be cooked indirect and tenderloins are usually cooked direct ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • MountainGriller
    MountainGriller Posts: 300
    OK - Thanks.
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  • toothpick
    toothpick Posts: 154
    Great photos. Great-looking dinner! Hope you're happy with the way it all came out.
    www.grillknuckles.com
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    Great pics and very nice setting.
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  • MountainGriller
    MountainGriller Posts: 300
    I was very pleased expecially since it was my 2nd cook on the BGE
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  • MountainGriller
    MountainGriller Posts: 300
    Thanks, lots of snow in the NC mountains - in the 40's today, very nice!
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  • JB
    JB Posts: 510
    Great lookin pics Mountainman, nicely done.
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  • MountainGriller
    MountainGriller Posts: 300
    JB, Thanks
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  • DrugCoder
    DrugCoder Posts: 219
    MountainGriller wrote:
    There were serval curious deer coming around to check out what I was cooking.

    You are so lucky to have dinner just walking up to your back deck like that!
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  • MountainGriller
    MountainGriller Posts: 300
    That's exactly what I thought - to bad hunting's not allowed in the town limits.
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