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Just a thought.

post #1 of 3
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Has anyone ever taken a cored pineapple and stuffed a pork tenderloin in it then wrapped it in bacon and smoked it? Sounds tasty and may get done in a few weeks.
post #2 of 3
Quote:
Originally Posted by 338lapua View Post

Has anyone ever taken a cored pineapple and stuffed a pork tenderloin in it then wrapped it in bacon and smoked it? Sounds tasty and may get done in a few weeks.

Let us know how it comes out. I think you'd have to core the pineapple then slice it from top to bottom through the center and 'tie' it onto the tenderloin with bacon and maybe toothpicks. I say that because the tenderloins I cook are too big to go through a normally cored pineapple. If you made the hole big enough for the pineapple, seems to me that you would be wasting a lot of it and wouldn't have as much after smoking to savor the flavor.

Take pics, please! Sounds like a good idea to me.
post #3 of 3

Never tried it...BUT...

 

Just a note...Pineapples, Papaya's and Kiwi's have Enzymes, Bromelain, Papain and Actinidin, respectively, that tenderizes meat by breaking down collagen protein. The action is slow at refer temps but quick at low and slow temps over a long time. The result can be tenderized collagen loaded meat, like a Butt.  However, already tender cuts, can end up mushy with a nasty Chalky texture. Totally inedible...JJ

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