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Last week's stuffed pork loin

post #1 of 6
Thread Starter 
I've been wanting to try making a pork tenderloin, and went ahead and tried to make a stuffed one on first run. We had them for $1.77/lbs a couple weeks back. So tried to fillet this 5 lbs-er, but ended up doing more of a butterfly.

Then made up a mixture of country sausage, onions, mushrooms, and pasilla pepper seasoned with my own spicy rub.


Then I mixed up some a block of cream cheese with equal part shredded Pepperjack.


I then spread the cheese mixture on, followed by the sausage and pepper blend. Then I tied it all up and applied the rub on the outside. I smoked it for about 2 1/2 hours until it reached 142 IT. I let it rest for about 20 minutes.

The flavor and texture were on point, but I think I could've cut it a little thinner, as to allow more stuffing to stay in. Overall, it was a success! Can't wait to apply what I've learned to the next one!
post #2 of 6

Looks great!!!!!

post #3 of 6
Looks tasty! You can Flatten it out with a kitchen mallet next time just cover it with a double thickness of Saran Wrap pound flip it pound till desired thickness just try not to tear jokes on the meat.
post #4 of 6

That looks very good.  I think you did a great job of stuffing it--there's not a whole lot of room in a tenderloin.

 

Gary

post #5 of 6

At 5lbs that's probably a pork loin, not a tenderloin. Looks mighty tasty.

post #6 of 6
Thread Starter 

Thanks guys! AK1 I guess I didn't realize they were actually 2 different cuts, but it was definitely tasty!

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