My First Stuffed Pork Tenderloin w/ QView

Discussion in 'Pork' started by smokinggeex, Jun 26, 2011.

  1. I was perusing around the forums yesterday morning looking for some recipes for next weekend's 4th of July festivities when I decided to try something last minute.  I saw several Stuffed Pork Loins and I wanted to try it out ahead of time.  I went to the store and bought what I thought was a nice big loin but instead got two smaller tenderloins.  Oh well, sometimes you just have to go with the cards you were dealt.  It was my first butterfly of a tenderloin so it wasn't very even but hopefully I'll get better.  These babies were done in about 2 hours at 250 for first hour and 235 the second on my MES smoker with my brand new AMNS.  It was the first time I used it.  I filled the 1, 3 and 5 lines with a jump over on 2, 4.  The meat was done before it finished smoking so for tenderloins/chicken breasts I think probably 2 lines is enough.  I pulled the meat at 155 degrees internal temperature and let them sit wrapped for about an hour before slicing.

    I had a couple of complaints:

    1)  Since it was last minute, I picked up a Salt Lick Garlic Dry Rub and used it liberally.  That stuff is really hot.  My lips felt like was eating boiled crawfish!

    2)  Too much feta cheese, made it a tad bitter

    Oh well, that's why I did the trial run before feeding the extended family next weekend.  Live and learn.

    Here's the QView:

    The ingredients:

    [​IMG]

    What?  Two Tenderloins?  Butterflied (and poorly at that!):

    [​IMG]

    A little bit of fried and crumbled Peppered Bacon for flavor (trying to keep fat content low):

    [​IMG]

    We love Garlic!

    [​IMG]

    Got to have the onions!:

    [​IMG]

    Brown Pearls Galore!:

    [​IMG]

    Fat Free Feta Cheese (this was too much, needed some other kind of cheese with just a little bit of the feta)

    [​IMG]

    Rolled, rubbed, with some more Peppered Bacon on top to keep it moist and ready for the smoker:

    [​IMG]

    Pulled at 155 degrees internal temperature in about 2 hours:

    [​IMG]

    Sliced and ready to be served:

    [​IMG]
     
  2. smokinal

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

    It sure looks good from here!
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    I'd hit that!  [​IMG]
     
  4. yep looks real good!
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks Darn good [​IMG]

    Awesome color too!

      [​IMG]
     
  6. Thanks guys!  I ate it again tonight but didn't warm it up.  It wasn't near as hot and tasted even better the second day.  
     
  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Man you sure stuffed the heck outta them!!
     
  8. biaviian

    biaviian Smoking Fanatic OTBS Member

    That sure does look good. 
     
  9. sunman76

    sunman76 Master of the Pit

    looks good to me
     
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great, bet that was a hit...
     
  11. My wife loved it...my young son, not so much!  LOL
     
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great and yummy[​IMG]
     

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