Smoking Pork Tenderloin - Mozzerella Cheese inside

[tjdcorona]

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

IMG_1442.JPG

• tjdcorona
• Nov 13, 2016

After that - I tied it up....

IMG_1444.JPG

• tjdcorona
• Nov 13, 2016

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

IMG_1445.JPG

• tjdcorona
• Nov 13, 2016

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]

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

Either way, looks good.

 

[SmokinAl]

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

I bet it comes out really good!

Al

 

[tjdcorona]

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

 

[wbf610]

Different cut of meat.

http://www.thekitchn.com/whats-the-...k-loin-and-pork-tenderloin-meat-basics-213408

 

[mike5051]

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

Mike

 

[wbf610]

 
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]

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

 

[tjdcorona]

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!

IMG_1447.JPG

• tjdcorona
• Nov 14, 2016

IMG_1448.JPG

• tjdcorona
• Nov 14, 2016

IMG_1450.JPG

• tjdcorona
• Nov 14, 2016

 

[b-one]

Looks tasty,maybe try a brine next time.

 

[mike5051]

Nice loin!  You got some great color!  

Mike

 

[tjdcorona]

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

 

[tjdcorona]

thanks mike - tasted great too.

 

[disco]

Looks great to me. I would love a slice!

Point

Disco

 

[tropics]

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

Richie

 

[gearjammer]

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]

Congrats!  Your pork loin is on the home page!

Mike

 

[tjdcorona]

Howd yours come out? howd you make it?

 

[tjdcorona]

Howd it turn out? Did the cheese flow down like mine?

Also - did you brine it?

 

[tjdcorona]

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