Andouille stuffed pork tenderloin

[one eyed jack]

Another point for the cool factor.  Pretty work Westby. 

 

[tom s]

When I am stuffing small potatoes I use a apple corer and if I am stuffing large patoes I use a modified pineapple corer. With the pinnapple corer I cut off the section that slices the Pineapple. I am curious if it would work with meat. Nice idea on the pork.

 

[redheelerdog]

Amazing work on the stuffed loin. Bet that didn't last long!

 

[westby]

VERY cool, westby! I still have one good sized link from my Anduille batch which I'm now saving to try this. I'll probably go with a small loin, though. Did you grill it or smoke it?

I smoked it on my pellet grill at 250 and finished it under the broiler quickly to crisp the bacon.

 

[revbilly]

That looks delicious. Definitely adding it to my list of things to try.

 

[oklatraveler]

 
I smoked it on my pellet grill at 250 and finished it under the broiler quickly to crisp the bacon.

250 in the smoker for how long?

Looks delicious!!

Thanks for sharing

 

[westby]

I don't recall the exact time. I took it off at 145 IT. It was a bit over 2 hours if I remember correctly.

 

[oklatraveler]

I don't recall the exact time. I took it off at 145 IT. It was a bit over 2 hours if I remember correctly.

Ok at least that gives us an idea of approximate smoking time. THANK!

 

[dmarches]

Looks great. Did you smoke with apple or cherry?

 

[dukeburger]

Wicked idea... Points for creativity and downright awesomeness.

 

[murraysmokin]

Thanks for this weekends inspiration I am thinking sausage in the stuffer, stuffer tube in to tenderloin & stuff it that way...hmm pig plans [emoji]128521[/emoji]

 

[westby]

I used a maple, hickory, cherry blend for wood.

murraysmokin - The sausage was smoked after it was made, but I did a second cook/smoke on it that morning before stuffing it.  I knew I wouldn't take my tenderloin that hot and wanted to be sure to get the sausage to temp to render out some of the fat.

 

[murraysmokin]

I used a maple, hickory, cherry blend for wood.

murraysmokin - The sausage was smoked after it was made, but I did a second cook/smoke on it that morning before stuffing it.  I knew I wouldn't take my tenderloin that hot and wanted to be sure to get the sausage to temp to render out some of the fat.

Funny you posted this in was thinking about that on my way into work that the tenderloin would be jerky by the time the sausage was done, maybe butterfly & stuff a loin would be a better application.

 

[big dawg nc]

I've always done it the butterfly method and with Italian sausage.  I like your technique and will try that next time.  

BD

 

[SmokyMose]

Looks like you got a lot of brain wheels turning with this one, westby! Good job!

 

[murraysmokin]

I have Andouille on the radar this weekend my dad's old meatstore in Detroit used to make the best andouille & haven't made gumbo since they closed, hopefully my first shot is close to theirs & I may stay hot & try my hand at some chorizo

 

[melikou1]

Stooooop, you're killing me with those pictures. Looks incredible.

I did a tenderloin this summer...one of the first things I did on my first smoker. Wrapped in bacon and it turned out really well. But the added layers looks just killer....

Would love to also try stuffed with Boudin....

 

[pryan1877]

That looks awesome.

 

[whiskeyboyz]

looks awesome. I am going to have to try that one.

Thanks for sharing

 

[SmokyMose]

I have Andouille on the radar this weekend my dad's old meatstore in Detroit used to make the best andouille & haven't made gumbo since they closed, hopefully my first shot is close to theirs & I may stay hot & try my hand at some chorizo

Would that Anduille recipe be a secret, or could it be shared?
:biggrin: