Stuffed.... Tenderloin!

Discussion in 'Pork' started by pignit, Feb 2, 2010.

  1. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I've been away from my computer and haven't been able to upload any pics for the forum so I'm going to do a little catching up. This is one of my favorite things to do with a tenderloin. Stuff it. This is a tenderloin and not a loin...... There are two to a pack and you can't see the mark down price in the pic... it was 5 bucks. What a deal.


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    Lay it open......


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    This thing was so funny. I didn't have anything to tie it up with so Red made me up some twist ties with foil. Worked great and looked like a caterpillar. I laid a piece of bacon over the seam before I tied it up... or I guess I should say... twisted it up.


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    Out of the smoker at 155 internal.....


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    O man.... I love these things. Stuffed it with provolone, baby spinach... black olives... and what really sets it off when it hits the ol taste buds... feta cheese.


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    For those of you who think a tenderloin is too small to stuff..... think again. These things are awesome. Give it a try.


    Thanks for checkin out my QVIEW!
     
  2. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Awesome!!! I've got 3 in the garage waiting for me to do something with them. this looks like a SHHHWWEEEETTT!!idea
    SOB
     
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

    That looks great.

    Now you've gone and added to my already to long to do list!

    At least it's not the honey do list [​IMG]
     
  4. hhookk

    hhookk Smoking Fanatic SMF Premier Member

    WOW, JUST.....WOW [​IMG]
     
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    LOL I need to stopp reading, I have a long list already, that looked great
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now thats a real noval idea there Dave now only if I thought of it.........Wait I did
    http://www.smokingmeatforums.com/for...ad.php?t=88225
    And then I think I gave you credit atleast to the wife about stuffing a loin with baby spinach and some feta cheese. They ingrediance do work really well together but the main ingrediant that you missed on was the rub you needed the Gates Rub from Jay "The Dude" gave me. But it really tasted good to.[​IMG]
     
  7. very nice. that is our next feast. great job. i wish i had smellavision.
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Dang Dave, you are on a roll that looks great too...[​IMG]
     
  9. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    That is an awesome looking loin...Nice...[​IMG]
     
  10. the dude abides

    the dude abides Master of the Pit OTBS Member

    Nice looking loin Dave.

    [​IMG] to Red for the fancy twist ties!
     
  11. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    We had a late dinner and I'm hungry all over again after checking out this Q. Great job[​IMG]
     
  12. chefrob

    chefrob Master of the Pit OTBS Member

    az
    very nice........pork tenders are in my top 5 cuts of meat.
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    [​IMG]Great post on this awesome dish - great job
     
  14. treegje

    treegje Master of the Pit

    Man those look good, certainly earned points [​IMG]
     
  15. dirt guy

    dirt guy Smoking Fanatic

    How'd I miss this earlier? Awesome job!
     
  16. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    So you pulled it out at 155 internal. At what temp did you smoke it and approx. how long did it take? Looks wonderful
     
  17. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I smoke these things between 225 and 250. Start checkin temp in an hour and a half. They usually take right at 2 hours.
     
  18. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I missed this the first time around it looks awesome and like something I need to try [​IMG]
     
  19. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    This was right up there with my favorites. They smoke up really fast and you can put whatever you want in them. The feta and provolone along with the black olives and baby spinach is my favorite. The feta does it with the pork. I have some raspberry chipotle sauce that is just a tad sweet with a bite to it that is really good with it. If you haven't tried these things you need to.
     
  20. mistabob

    mistabob Meat Mopper

    That looks sooooo delicious! I might just have to pull one of my pork tenderloins out of the freezer now and do something like that!!! *Drool*
     

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