So I had off from work today and on the way home from the pediatrician with my daughter I decided to stop in to the Spice Specialist warehouse which lucky for me is on Long Island. Check out their website as they have every spice your heart desires. So as I was picking up what I needed and browsing through the rest of the stuff, I noticed a container of everything bagel seasoning on the shelf. I couldn't resist and my brain started churning. Since I had a two pack of pork tenderloin in the fridge, I decided that I was going to make an Everything bagel rubbed, cream cheese stuffed pork tenderloin and a muffaletta stuffed pork tenderloin (since I had olive salad and provolone in the fridge that had to be used. So, here's my process:
Everything Bagel Tenderloin:
1. Butterfly the tenderloin and pound it out to about 1/4 inch thickness.
2. Season both sides with kosher salt
3. Rub a little olive oil on what would be the outside and rub it with the everything bagel spice
4. Mixed up a half recipe of Jeff's ABT filling from his book and spread it down the center of the butterflied tenderloin.
5. Rolled it up, tucking the sides in almost like rolling a burrito and then tied it with butchers string.
Muffaletta Tenderloin
1. Butterfly the tenderloin and pound it out the 1/4 inch thickness
2. Seasoned the outside with @SQWIB 's Philly Style Rub
3. Layered provolone down the middle of the tenderloin, than topped it with about 1/4 cup of olive sald
4. Rolled and tied it up.
They were both cooked on the Jumbo Joe with a KBB and a chunk of apple wood. Not sure of the cooking temp but I used a full small weber chimney. Took them to about 143ish which took about 45min to an hour.
Overall, I was really happy with these experiments. I would have to say I preferred the Everything Bagel version a bit more because I found the muffaletta to be a tad salty. Both the provolone and olive salad are fairly salty products, so in retrospect, maybe I should have not salted the inside of the tenderloin and just stuck with the rub on the outside. The Everything Bagel tenderloin was one of my favorite things I have cooked in a while so it will definitely be repeated for friends and family.
Thanks all for looking and I apologize if I got carried away with the pictures!
-Chris
Everything Bagel Tenderloin:
1. Butterfly the tenderloin and pound it out to about 1/4 inch thickness.
2. Season both sides with kosher salt
3. Rub a little olive oil on what would be the outside and rub it with the everything bagel spice
4. Mixed up a half recipe of Jeff's ABT filling from his book and spread it down the center of the butterflied tenderloin.
5. Rolled it up, tucking the sides in almost like rolling a burrito and then tied it with butchers string.
Muffaletta Tenderloin
1. Butterfly the tenderloin and pound it out the 1/4 inch thickness
2. Seasoned the outside with @SQWIB 's Philly Style Rub
3. Layered provolone down the middle of the tenderloin, than topped it with about 1/4 cup of olive sald
4. Rolled and tied it up.
They were both cooked on the Jumbo Joe with a KBB and a chunk of apple wood. Not sure of the cooking temp but I used a full small weber chimney. Took them to about 143ish which took about 45min to an hour.
Overall, I was really happy with these experiments. I would have to say I preferred the Everything Bagel version a bit more because I found the muffaletta to be a tad salty. Both the provolone and olive salad are fairly salty products, so in retrospect, maybe I should have not salted the inside of the tenderloin and just stuck with the rub on the outside. The Everything Bagel tenderloin was one of my favorite things I have cooked in a while so it will definitely be repeated for friends and family.
Thanks all for looking and I apologize if I got carried away with the pictures!
-Chris
