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:
What? Two Tenderloins? Butterflied (and poorly at that!):
A little bit of fried and crumbled Peppered Bacon for flavor (trying to keep fat content low):
We love Garlic!
Got to have the onions!:
Brown Pearls Galore!:
Fat Free Feta Cheese (this was too much, needed some other kind of cheese with just a little bit of the feta)
Rolled, rubbed, with some more Peppered Bacon on top to keep it moist and ready for the smoker:
Pulled at 155 degrees internal temperature in about 2 hours:
Sliced and ready to be served: