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stuffed pork tenderloin question

jerseyshore
jerseyshore Posts: 31
edited November -0001 in EggHead Forum
Bought an adjustable grid from Ceramic Grill store - made the best chicken ever last night. I am cooking a stuffed pork tendrloin, wrapped in bacon tonight. Thinking of cooking direct at 375-400. I'm wondering if the bacon will get crisp that high-up in the dome or if I would be better off going lower and cooking indirect? Any input or suggestions are appreciated.
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Comments

  • Capt Frank
    Capt Frank Posts: 2,578
    Are you cooking a loin or a tenderloin? Tenderloins are generally smaller and cook in 30 min or so.
    Loins, being larger, take longer and are easy to stuff and will do well with a bacon wrap.
    Go to the search forum and look for pork roulade as well as suffed pork, stuffed pork loin, etc. You will get lots of ideas and recomendations :)
    Good luck! :cheer:

    Capt Frank
    Homosassa, FL
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  • jerseyshore
    jerseyshore Posts: 31
    I butterflied to tenderloins, put the stuffing in the middle (feta, sundried tomatos, sauteed shallots and onions, topped with basil leaves). I stacked on tenderloin on top of the other with the stuffind in the middle and wrapped in bacon. I'm not concerned with cooking time, just if the bacon will get crisp if I cook in higher in the dome on direct heat.
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  • bobbyb
    bobbyb Posts: 1,349
    If I were cooking it I'd do it on the top of the AR direct at 350 deg until an internal temp of 145 deg.
    I believe the bacon will crisp up if it's not too thick.
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  • Mickey
    Mickey Posts: 19,768
    These were cooked direct 375/400 high in the dome and they did crisp up well. Works pork,chicken,ABT's or watermellon.....
    photo-25.jpg
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Little Steven
    Little Steven Posts: 28,817
    jerseyshore,

    That is how I do them. Never cooked one wrapped in bacon. The bacon will crisp up fine but the tenderloin won't get a complete sear.

    Steve

    Steve 

    Caledon, ON

     

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  • Mickey
    Mickey Posts: 19,768
    Steve who cares about the sear if you got BACON :woohoo:
    Never thought but you are correct, but you got BACON...
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Little Steven
    Little Steven Posts: 28,817
    Mickey,

    Absolutely right :laugh:

    Steve

    Steve 

    Caledon, ON

     

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