Friday evening I asked Miss Linda how stuffed tenderloin sounded for Mother's Day. I got instant approval, so I checked to see what her preference was--it would, after all, be her day. Did she want the tenderloin stuffed with apple pie filling which, while excellent, I had made before, or would she like tenderloin stuffed with something new and different. Something new and different was chosen. OK, that's the main course, now what would she like for desert. The answer, which took about a nano second, was Sweet Potato Pie and Whipped Cream. Great, so I started planning.
However, as Robby Burns said "The best laid-schemes o' mice an' men gang aft agley". Saturday afternoon, her stomach started giving her grief and by Saturday evening, the Mother's Day Smoke was postponed until Monday.
Oh well. No problem. The tenderloin is prepped, sliced in half, rubbed, and in the fridge. Its a BIG pork tenderloin--that's a full size cutting board its sitting on.
Sliced lengthwise for stuffing:
Reassembled and ready to stuff:
Tonight I'll bake some Sweet Potato Pies and they'll be ready for Monday. Monday afternoon, I'll stuff the tenderloin with a peach, mango, and cranberry mixture and smoke it in time for supper. Miss Linda is over whatever the problem was, so tomorrows smoke is on. I'll post more in the Pork Section when all is done.
Gary
However, as Robby Burns said "The best laid-schemes o' mice an' men gang aft agley". Saturday afternoon, her stomach started giving her grief and by Saturday evening, the Mother's Day Smoke was postponed until Monday.
Oh well. No problem. The tenderloin is prepped, sliced in half, rubbed, and in the fridge. Its a BIG pork tenderloin--that's a full size cutting board its sitting on.
Sliced lengthwise for stuffing:
Reassembled and ready to stuff:
Tonight I'll bake some Sweet Potato Pies and they'll be ready for Monday. Monday afternoon, I'll stuff the tenderloin with a peach, mango, and cranberry mixture and smoke it in time for supper. Miss Linda is over whatever the problem was, so tomorrows smoke is on. I'll post more in the Pork Section when all is done.
Gary
Last edited:
