My First Stuffed Pork Tenderloin w/ QView

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smokinggeex

Newbie
Original poster
Jun 12, 2011
7
10
Katy, Texas
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:

8eeefb7e_StuffPorkLoin1001.jpg


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

33c86927_StuffPorkLoin1002.jpg


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

acd75553_StuffPorkLoin1003.jpg


We love Garlic!

7a0b3cf8_StuffPorkLoin1004.jpg


Got to have the onions!:

ad21cd2d_StuffPorkLoin1005.jpg


Brown Pearls Galore!:

43f09260_StuffPorkLoin1006.jpg


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

1748ff67_StuffPorkLoin1007.jpg


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

94845912_StuffPorkLoin1008.jpg


Pulled at 155 degrees internal temperature in about 2 hours:

bcd66c41_StuffPorkLoin1009.jpg


Sliced and ready to be served:

8080f938_StuffPorkLoin1011.jpg
 
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.  
 
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