Andouille stuffed pork tenderloin

Discussion in 'Pork' started by westby, Jan 12, 2016.

  1. westby

    westby Smoking Fanatic

    I picked up two pork tenderloins last week and decided to get creative. I stuffed them with my homemade andouille sausage (NOLA recipe) and wrapped them with bacon. I had a bit of a difficult time boring a big enough hole through the tenderloin, but was able to make it work. It turned out fantastic. Next time I will use my homemade bacon as well (I didn't want to waste it if it was a failure). Thanks for looking.

     
    Last edited: Jan 12, 2016
    crazymoon, gary s, foamheart and 7 others like this.
  2. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Wow! Those looks absolutely delicious. If you have trouble making that hole you can always butterfly the tenderloin, pound it flat, stuff it and roll and tie it.
     
    yazamitaz, b-one and one eyed jack like this.
  3. westby

    westby Smoking Fanatic

    Thanks - they were quite good.  I do exactly as you explained with pork loin when I stuff it, but for this one, I really wanted to keep it intact (mainly for the cool factor).  This is a loin I stuffed with stuffing and sautéed sausage, mushrooms and onions.
     
  4. westby

    westby Smoking Fanatic

    Sorry - hit enter too early.
     
  5. krooz

    krooz Smoke Blower

    Yeah, you hit it on the cool factor - looks great!
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That is sweet looking, and that's the largest tenderloin I ever saw!

    Very inventive !!
     
  7. b-one

    b-one Smoking Guru OTBS Member

    I'll take two please! Those look great!
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I think I have a tenderloin in the freezer and I just made some Kielbasa.

    Richie

    [​IMG]  
     
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    W, that looks like a real winner !
     
  10. westby

    westby Smoking Fanatic

    They really weren't that big. They look bigger with a couple pieces of sausage crammed in them. It would have been much easier with a loin, but they were sold out.
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Yeah but if not brined, a loin would be too too dry.

    And the presentation is really unique. How cool would that look with an andouille stuffed in a Canadian or Back Bacon, egg, on an english muffin with a bit of holidaise, Heck I bet it would be good with cream gravy! That's the kind of stuff that would impress anyone! Dang, I'd buy one just for the visual, and be glad I did when I tasted it. Them little bity egg McMuffins are small, maybe have to get two......ROFLMAO. Maybe better if I don't try any....LOL
     
    westby likes this.
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    There definitely is a cool factor! I love the way the whole sausage looks in there (that's what she said) haha. I also love how you wrapped it in bacon. The pork trifecta!!
     
    Last edited: Jan 12, 2016
  13. Wow I've never seen a stuffed tenderloin!  Looks delicious!  I haven't seen a tenderloin big enough around here to do that.  How did you stuff it like that?
     
  14. westby

    westby Smoking Fanatic

    Started by running a metal scewer through the length of it, then ran the handle of a long wooden spoon through the hole the skewer created. Then stuck my fingers through the hole and worked it until it was bored out enough to fit the sausage. I suppose carefully poking a filet knife through it would have worked also.
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Very creative & very delicious looking!!

    Al
     
  16. mummel

    mummel Master of the Pit

    Looks great.  I find that tenderloins are so soft as is.  Pork loins definitely need to be stuffed. 
     
  17. That looks amazing!

    [​IMG]
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Wow, Westby, what a creative idea.

    Points for a new technique.

    Disco
     
  19. smokeymose

    smokeymose Master of the Pit

    VERY cool, westby! I still have one good sized link from my Anduille batch which I'm now saving to try this. I'll probably go with a small loin, though. Did you grill it or smoke it?

    :points:
     
  20. Nice, makes my mouth water, I know that had to be good  [​IMG]

    Gary
     

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