Turned out pretty tasty, this is what I did:
Pork Tenderloin: Brined previous day
Stuffing: 3 apples, 2 onions, a few sweet peppers for color, sprayed with olive oil, salt and pepper to taste
Glaze:
8 cloves of garlic pressed
1 T chopped fresh rosemary
1 cup balsamic vinegar
6 T honey
4 T olive oil
2 T Dijon mustard
Salt & Pepper to taste
**If you are going to use a rub on the outside of the loin you might want to skip the salt all together
Directions: do the spiraling cut so that the loin lays out flat about an inch thick (I need to practice this LOL), add some rub (I used Willingham's W'ham Seasoning Mild b/c it wasn't very salty), add stuffing, roll-up and tie shut. Rub the outside with olive oil and your favorite rub. Throw it on the smoker and use glaze regularly. I was out of glaze by the end of the smoke.
Now for the Q-view
Pork Tenderloin: Brined previous day
Stuffing: 3 apples, 2 onions, a few sweet peppers for color, sprayed with olive oil, salt and pepper to taste
Glaze:
8 cloves of garlic pressed
1 T chopped fresh rosemary
1 cup balsamic vinegar
6 T honey
4 T olive oil
2 T Dijon mustard
Salt & Pepper to taste
**If you are going to use a rub on the outside of the loin you might want to skip the salt all together
Directions: do the spiraling cut so that the loin lays out flat about an inch thick (I need to practice this LOL), add some rub (I used Willingham's W'ham Seasoning Mild b/c it wasn't very salty), add stuffing, roll-up and tie shut. Rub the outside with olive oil and your favorite rub. Throw it on the smoker and use glaze regularly. I was out of glaze by the end of the smoke.
Now for the Q-view
