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My First Stuffed Pork Tenderloin w/ QView

post #1 of 12
Thread Starter 

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:

 

StuffPorkLoin1 001.JPG

 

 

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

 

StuffPorkLoin1 002.JPG

 

 

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

 

StuffPorkLoin1 003.JPG

 

 

We love Garlic!

 

StuffPorkLoin1 004.JPG

 

 

Got to have the onions!:

 

StuffPorkLoin1 005.JPG

 

 

Brown Pearls Galore!:

 

StuffPorkLoin1 006.JPG

 

 

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

 

StuffPorkLoin1 007.JPG

 

 

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

 

StuffPorkLoin1 008.JPG

 

 

Pulled at 155 degrees internal temperature in about 2 hours:

 

StuffPorkLoin1 009.JPG

 

 

Sliced and ready to be served:

 

StuffPorkLoin1 011.JPG

 

 

post #2 of 12

It sure looks good from here!

post #3 of 12

I'd hit that!  drool.gif

post #4 of 12

yep looks real good!

post #5 of 12

Looks Darn good drool.gif

Awesome color too!

  looks_great.png

post #6 of 12
Thread Starter 

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.  

post #7 of 12
Man you sure stuffed the heck outta them!!
post #8 of 12

That sure does look good. 

post #9 of 12

looks good to me

post #10 of 12

Looks Great, bet that was a hit...

post #11 of 12
Thread Starter 

My wife loved it...my young son, not so much!  LOL

post #12 of 12

It looks great and yummyicon14.gif

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