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Smoked Stuffed pork Tenderloin

post #1 of 9
Thread Starter 
I usually grill a pork tenderloin, but this time it was smoked.
Tenderloin was in two pieces, so I layered red bell peppers slices, then diced white onions, 1 roasted New Mexico green chile, then top layered with red bell pepper slices. Tied it up and rubbed it with kosher salt, Chimayo mild chile powder, and Spanish sweet Paprika. I then let it sit in the fridge overnight. Using mesquite, I smoked it at 225º until internal temp was 160º. I then removed it from the smoker, tent foiled it and let it rest for 20 minutes. I was surprised by the decent smoke ring, I don't get this off of a grill.
post #2 of 9
Suh-WEET! I had done something similar a while ago with a split loin.. rosemary/onion/sage bread stuffing. I'm gonna have to go to the hot side now! Way to smoke, Pepperdude! Points!
post #3 of 9
Awright, now!


Go prancing that great Q in front of a snow cave dweller who cannot even get to the shed his smoker is stored in! Yeesh!

All kidding aside, Rich, great stuff!

I really enjoy your posts and do really like my vittles on the "warm" side on occasion.

Thanks, Again!

post #4 of 9
Looks great! I've got a really dumb question though, are you using a special butchers twine to tie it up with or something ordinary like you would use on a kite. I don't the flash point of the latter hence my question.
post #5 of 9
Any cotton string works, in my experience. Kite twine today is typically synthetic. No-no.
post #6 of 9
Thanks for the speedy response,
post #7 of 9
Rich, that looks simply mahvelous! Bet it was tasty eats! PDT_Armataz_01_37.gif
post #8 of 9
Boy is that some kinda good lookin grub! Gonna have to see what I can scronge up outta da fridge!PDT_Armataz_01_22.gif
post #9 of 9

Awesome color on that thing!

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