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Cream Cheese Stuffed Everything Bagel and Muffaletta...A Tale of Two Tenderloins

worktogthr

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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













 

chef jimmyj

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Both look and sound great. Bagel guy we bought from liked to joke about Everything Bagels being the freshest...They were made last after sweeping the floor.
...JJ
 
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SmokinAl

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They both look delicious Chris!

Now I know what I can do with the 5# bag of everything bagel spice I bought a while back.

Congrats on making the carousel!

Point for sure!

Al
 

tropics

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Chris that looks good,nice job on filleting the Tenderloin.

Richie 
 

worktogthr

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Bookmarked! Well deserved point!

Bruce
Thanks so much for the point!
 
Both look and sound great. Bagel guy we bought from liked to joke about Everything Bagels being the freshest...They were made last after sweeping the floor.
...JJ
Thanks Chef!  hahaha makes sense.  I always save the messiest until the end when I have to clean up!
 

worktogthr

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Looks tasty!

Point!
Thanks so much for the point!
 
They both look delicious Chris!

Now I know what I can do with the 5# bag of everything bagel spice I bought a while back.

Congrats on making the carousel!

Point for sure!

Al
Thanks Al!  You know I was brainstorming this idea a while back  and probably have everything I need, but when I saw that jar already made up for a good price I grabbed it to save some time and make this meal happen sooner then later.  If you have the spices already on hand you should definitely try it!  Now my brain is churning again.  Once purchased Cabot Everything Bagel Cheddar and it was great, especially smoked.  Wonder if I can figure out  a way to press the seasoning into a block of regular store bought cheddar.
 
Chris that looks good,nice job on filleting the Tenderloin.

Richie 
Thanks so much Richie.  I always enjoy stuffing pork tenderloin with all sorts of stuff and the butterfly is the easiest way to get it done.  Haha sometimes I get a little overzealous with the meat pounder and make holes in it which makes keeping the stuffing inside a little tricky.
 

nicefly

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Looks great! If it tastes half as good as it looks it must be phenomenal.
 

worktogthr

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Looks great! If it tastes half as good as it looks it must be phenomenal.
Thanks so much for the kind words!  It definitely tasted great besides what I mentioned about the muffaletta being a bit too salty.
 

crankybuzzard

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WOW! I love a stuffed pork loin, but this one is amazing looking!

Point for sure
 

worktogthr

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That there looks gosh dang it good!!! Nice job - POINT SIR!!!!
Thanks so much!  Had the leftovers for dinner last night and it reheat well!  The cheese got extra gooey!
WOW! I love a stuffed pork loin, but this one is amazing looking!

Point for sure
Thanks so much!  I too am a fan of stuffed pork loins and tenderloins.  Endless possibilities.
 
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