or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Stuffed Pork Tenderloin - QUICK Question!!
New Posts  All Forums:Forum Nav:

Stuffed Pork Tenderloin - QUICK Question!!

post #1 of 3
Thread Starter 

I'll add more pictures in a bit but, I stuffed a 4# pork tenderloin with some cheese, hot sausage, onion, garlic, apple and wrapped in bacon. I'm smoking it in a pan with cut up apples and hard cider.  My question is, if it were a solid pork tenderloin, I'd smoke to a 140* or so but, since I have roll cut it and stuffed with "stuff" like sausage, it seems I should go to a higher internal temperature like about 165*.

What do you think is best? 

 

post #2 of 3
Thread Starter 

BTW,

I should have mentioned I pre-cooked the sausage, then cooled the stuffing before I stuffed the tenderloin.

TIA for your help.

Scott

post #3 of 3

Tenderloin or a Loin??  4 lber is a pretty big Tenderloin, or atleast in my area it is. I don't smoke Tenderloins, no real need. Just roll in on a hot grill for a bit. If a loin, take it to 150º, then wrap in foil for 45 minutes or so. It will continue to cook.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Stuffed Pork Tenderloin - QUICK Question!!