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ABTenderloin...

post #1 of 9
Thread Starter 
So every year at back to school time I try to right the ship as far as eating is concerned. I tend to eat and drink a lot of carbohydrates during the summer time which causes a significant weight gain. Usually getting back to reasonable portions and cutting back on the carbs helps me lose that weight. So a lot of lean meats work their way into my diet which caused me to thaw a pork tenderloin. Since I have about 5 cream cheese containers currently opened in my fridge (bagel breakfasts with friends... See those damn carbs). I decided to make an ABT filled pork tenderloin. So I started with the equivalent of 2-3 pieces of bacon which was already chopped up from one of my batches of bacon. For those started in my little cast iron pan:



I know bacon is not the leanest meat, but hey I am trying. When that was rendered a little bit I added some diced jalapeño:



While that was cooking I mixed together half a cup of chive and onion cream cheese and have a cup of Mexican blend cheese:



Bacon and jalapeños are to my liking:



So I mixed those with the cheeses:


Butterflied the tenderloin and spread the cheese mixture all over it:



Tied it up and seasoned it with SPOG.


And now for the big let down... I cooked it in the oven... The horror! Haha just felt like something not smoked after a busy summer of outdoor cooking. Roasted it in the over at around 425. Pulled it at 140 and let it rest about ten minutes:



My tying could have been better to avoid some of the filling seeping out but here are some shots of the finished project:




The verdict... This was great! I love ABTs and I love meat, so this is the best of both worlds. The filling was creamy, spicy, and flavorful, the pork was moist and tender. I will definitely do this again maybe even with some chicken thighs or breasts when I am looking for a lower carb meal. Sure it probably would have been better smoke but I just needed a break from it. Well thanks for looking!

-Chris
post #2 of 9

That looks fantastic Chris!

 

I really like the filling combo!

 

I had to send you a point even though it wasn't smoked!

 

Al

post #3 of 9
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

That looks fantastic Chris!

 

I really like the filling combo!

 

I had to send you a point even though it wasn't smoked!

 

Al

Thanks so much for the point and the kind words Al.  I have been eating so many smoked and grilled meats lately and the weather was crummy so I decided the oven had to get used haha.

post #4 of 9

I think it was a great idea and will more than likely be copied by me at some point.  Baked, grilled, or smoked, it's meat, and I'm all about that!   :banana_smiley:

post #5 of 9

Looks like a great way to repurpose left over ABTs or Poppers as we call them. I have a few in my fridge right now and 12 tenderloins in the freezer. Hmm

post #6 of 9
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post
 

I think it was a great idea and will more than likely be copied by me at some point.  Baked, grilled, or smoked, it's meat, and I'm all about that!   :banana_smiley:

 

Quote:
Originally Posted by Pit 4 Brains View Post
 

Looks like a great way to repurpose left over ABTs or Poppers as we call them. I have a few in my fridge right now and 12 tenderloins in the freezer. Hmm

 

 

Thanks guys! stuffing a tenderloin is definitely a great way to use up all sorts of stuff you have in the fridge that's gotta get used up.  I have lots of opened cream cheese left so my wheels are spinning now haha

post #7 of 9

Great smoke, Chris!

 

Disco

post #8 of 9

Great job on that tenderloin.

Ideas that's what this site is about,

and this opens many possibilities.

Points to you.

 

   Ed

post #9 of 9

I don't know how this one avoided me for 4 Days, but it looks Mighty Tasty!!:drool

 

Nice Job Chris!!Thumbs Up----:points:

 

Beautiful !!Thumbs Up

 

 

Bear

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