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Stuffed Pork Tenderloin

post #1 of 18
Thread Starter 
I had some pork tenderloin thawed out and needed to use up. Decided to stuff em.

First thing I did was put together some ABTz to munch on while I waited on the tenderloins. I did it a little different this time using my new popper tray. I fried up a mess of bacon and threw it in a bowl with some cream cheese and extra sharp white cheddar. Mixed it all up and shoved it in the jalapenozzzzz. Then I cut my bacon into three pieces, cooked it partway making sure it didn't get to the crisp stage. I then toothpicked it on the top of my ABTz. This really worked great crisping up the bacon and leaving a little crunch to the jalapeno. I think I ate all but 2 of these.




Now that I have that out of the way...... I cut my tenderloin so that it was a flat piece of meat......




Next I filled it with black olive gourmet tapenade, bacon, asparagus, shredded zuke, feta, and 6 italian cheese mix with a sprinkle of pamesean.




Tied it up nice and tight and sprinkled it with garlic/onion powder and a little lemon pepper. Into the smoker at 240 set on 2 and a half hours. Smoked them with Jack Daniels whiskey barrel wood chips. Pulled them at 154 degrees internal.





Shweeeeeeeeet!
This thing was killer. I let it rest about 30 minutes before I cut into it. Really makes it hard to smoke one without stuffin it with something. I did leave just enough room for a taste before I shut the gut down completely for the night. Move over jalapenozzz!



Thanks for checkin out my qview......
post #2 of 18
Looks good pignit but I can't see the last pic. Better leave the bathroom ready for a sprint dude, LOL. Nice qview.

Tom
post #3 of 18
Excellent Q my friend. Points to you!
post #4 of 18
That all looks awesome nice job
post #5 of 18
Looks good, Dave. You might want to keep some of this around, just in case.


post #6 of 18

Wow

Looks good. I have to start making a list of all the things to try! POINTS!
points.gif
post #7 of 18
Looks and sounds delicious Dave! well done!
post #8 of 18
That looks great! Thanks for the Qview.
post #9 of 18
Nice job! That really looks great!
post #10 of 18
Looks great Pig. Nice job
post #11 of 18
Dave,

Great looking smoke! Love the stuffed pork loin idea.

Couple of questions...you mentioned your new popper tray. I assume it is one of those things I have seen that holds the peppers in a vertical position...where do you get one of these, and is "popper tray" the official name of them?

I have never used the wood that is "marinated" in either jack daniels or wine...what is your take on these? Does it add to the flavor of your smoke?

Delicious looking food...Points!

BBQ Eng.
post #12 of 18
Excellent job PignIt. Nice variation on the fillings. Looked great!

BBQ Engineer, I know that some people have simply made their own by cutting small holes into metal. I heard you can buy them but have no clue where or what they are actually called, but I'm sure someone will be able to fill you in a bit more.
post #13 of 18
Thread Starter 
Great looking smoke! Love the stuffed pork loin idea.

Couple of questions...you mentioned your new popper tray. I assume it is one of those things I have seen that holds the peppers in a vertical position...where do you get one of these, and is "popper tray" the official name of them?
http://www.walmart.com/catalog/produ...ct_id=10726735
Best deal on the internet. I've always called them popper trays. Not sure if that's official or not though.

I have never used the wood that is "marinated" in either jack daniels or wine...what is your take on these? Does it add to the flavor of your smoke?
I match my smoking wood to the meat I'm smoking. I think the Jack Oak works real well with tenderloin. I'm doing chicken right now with some herb and oak pellets with some applewood thrown in. It's a matter of taste. I like to experiment with woods. Mostly I stick with the hickory and mesquite.

Delicious looking food...Points!
It was and thanks for the points!
post #14 of 18

Jalapeno Roaster

BBQ Engineer-

I got one for Xmas a couple years ago from here ( www.williams-sonoma.com ) and it has been great. Eighth inch stainless steel and 2 "wings" that serve as handles. If you go to their site, search for "Jalapeno Roaster"



Here's another slightly better view of the roaster, but this model doesn't have the handles which come in real handy when they're done!



Buying a permanent model might seem expensive (around $20.00) but they are just that- permanent. Your great-grandkids will be using it one day....
post #15 of 18

Questions

Recipe looks great and I'm trying it tomorrow. Was the bacon & asparagus raw or cooked?
post #16 of 18
Thread Starter 
For sure cook the bacon. The more bacon the better. Next time I would add more bacon. The thing I found with the Asparagus was that I loved the texture it added when you ate it. My Asparagus was cooked but I don't cook it very long. I like the firm texture.

I think you could get away without cooking the asparagus if you like it that way. I wouldn't hesitate to put it in raw. The thing about cooking it before using it as a stuffing is you can season it the way you like. I like lemon on mine. And I have to add that mine was leftovers so I was using up something I already had.

Anytime I stuff or wrap meat over meat I cook the internal meat except when I'm stuffing an ATB with sausage. I smoke it raw. If I'm adding sausage or bacon to a recipe like in a mixture... I'll cook it first.
post #17 of 18

Nice looking tenderloin! Im going to do one soon as well! How many cycles of wood chips did you go through on the MES? thanks!

post #18 of 18

Great job! Stuffed pork loin is one of my favorites and yours look delicious!

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