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center cut pork tenderloin need help!

post #1 of 2
Thread Starter 
Hey all! First post here!

I have a pork tenderloin marinating in a carribean jerk marinade over night.

I want to stuff it but I do not know what to stuff with? Any tips?

I was hoping to cook it around 300 degrees on the grill with some smoke for roughly hour and a half is my guess. Any tips on a kind of wood to smoke with?

Does it make sense to wrap with with bacon or just tie it?

Really enjoy reading the forums!
post #2 of 2

Welcome to the forum!


You've got two ways to go on stuffing this -- hot or mild. Since it is a jerk marinade, I assume that will provide a nice heat kick. You can ratchet it up a notch by stuffing it with chorizo sausage which has some heat and will hold its own against any jerk marinade. Or you can balance it by using a fennel sausage (A.K.A sweet sausage, even though it isn't sweet), as a stuffing and wrap the sausage with fresh basil leaves. And either one can be wrapped with bacon. Wow! Life doesn't get much better!


Let us know what you decide on and how it turns out.



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