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Smoking Pork Tenderloin - Mozzerella Cheese inside

tjdcorona

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Last weekend I made a Chgo style pizza and had mozzarella cheese left over. The wife doesn't like pork, but put cheese on it / in it - and shes in !!

So, this is not a fatty meat, and doesn't cook very long - not even as long as ribs which cook 6 hrs - this will smoke for 2-1/2 hrs or so to an IT of 140, let rest for 30 mins and it should rise to 145.

This time of year pork is 1.99 or so a pound so its a great inexpensive meat to try.

I cut a slice down the middle of the tenderloin and filled with mozzarella cheese


After that - I tied it up....


Then I rubbed it with Honey BBQ sauce and rubbed it....


I make my own rub - and put it in the container - I dont like so much salt, and I do like GARLIC!!

So, its going on at 225 degrees here in a couple of hrs. Ill send pics later. My only concern is that PERHAPS the cheese will flow out the end??? But I stopped my cutting 1" from each end.

I will send pics after
 

wbf610

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Awfully big for tenderloin, you sure it isn't regular loin?

Either way, looks good.
 

SmokinAl

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I agree it looks like a loin, but who cares.

I bet it comes out really good!

Al
 

tjdcorona

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You guys are right - it's a loin.
So what's the difference? I'm assuming "tender" -ness?
 

mike5051

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Loin, tenderloin....who cares!  How did it come out?  


Mike
 

wbf610

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Loin, tenderloin....who cares!  How did it come out?  


Mike
​I agree, and was on my phone at the time and couldn't really tell.  Have yet to figure out how to make pictures bigger on my phone.

so how did it turn out?  I did one a few weeks ago and it turned out well.
 

b-one

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About how much cheese you shove in there? Looking forward to more pics!
 

tjdcorona

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So, it took 2:45 to get to 141 IT. I pulled it and let it rest for 1 hr.

I put in 8 pcs of cheese total, folding in half and shoving it in.

Turned out like loin will - a little dry - needs sauce and the cheese really helped - I will save this recipe!

the other thing Id do is strategically add the ties to "pinch points along the length so the cheese doesn't flow like a river to the end, and flow out. This would create and maintain the "pockets" of cheese. Also -what we need to do is to inject the pork -then it'd be perfect!



 

b-one

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Looks tasty,maybe try a brine next time.
 

tjdcorona

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that's a good idea - Im going to use that on all the meats from now on that tend to get dry while cooking
 

disco

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Looks great to me. I would love a slice!

Point

Disco
 

tropics

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Nice color on that meat.I will be doing a Tenderloin this week for the first time

Richie
 

gearjammer

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Nice job on that loin, man that's good looking stuff.

I've got one in the fridge right now.

I will give this a go this week.

Thanks for the ideas, point to you.

  Ed
 

mike5051

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Congrats!  Your pork loin is on the home page!

Mike
 

tjdcorona

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That's the first time! Hopefully it helps people. its not an easy piece of meat to keep moist
 

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