Stuffed Bacon Wrapper Pork Tenderloin

[BrianGSDTexoma]

Picked this up at HEB a while back.



Sous vide some glazed carrots a friend gave me.



Grilled it on the Kettle with vents half open to 145 than finished with quick sear.



Was pretty good. Carrots and veggies where really good.

 

[kilo charlie]

Looks like a fantastic meal to me! Did you do anything to the carrots before dropping them in the water?

 

[BrianGSDTexoma]

Looks like a fantastic meal to me! Did you do anything to the carrots before dropping them in the water?

I added butter, salt and Splenda Brown sugar. Sous vide at 183 for one hour than dumped in pan. Fried until sauce thickened. I might go longer next time but man these where good.

 

[kilo charlie]

I added butter, salt and Splenda Brown sugar. Sous vide at 183 for one hour than dumped in pan. Fried until sauce thickened. I might go a little high temp next time but man these where good.

I've had varied interest in sous vide throughout the years, have just never picked one up. I definitely like the idea of it and enjoy seeing them put to use!

 

[Gonna Smoke]

Looks good to me Brian. I wonder how the tenderloin was stuffed. Was it butterflied, stuffed and then wrapped with the bacon to hold it together? I have a couple in the freezer that I'd like to do that to.

I've had varied interest in sous vide throughout the years, have just never picked one up. I definitely like the idea of it and enjoy seeing them put to use!

I'm in the same boat...

 

[indaswamp]

Looks good to me Brian. I wonder how the tenderloin was stuffed. Was it butterflied, stuffed and then wrapped with the bacon to hold it together? I have a couple in the freezer that I'd like to do that to.

Looks to me like it is done the same way we do venison backstrap. it is spiral butterflied- i.e. layed open a flat thickness, then stuffed with cream cheese, onion and jalapeno, then spiral wrapped in bacon.

 

[crazymoon]

BGSDT, I'd scoff down a plate or two, nice meal!

 

[gmc2003]

Some nice looking vittles Brian. You done did good.

Point for sure
Chris

 

[jcam222]

Looks to me like it is done the same way we do venison backstrap. it is spiral butterflied- i.e. layed open a flat thickness, then stuffed with cream cheese, onion and jalapeno, then spiral wrapped in bacon.

Now that's some tricky knife work on a pork tenderloin then. I eat tons of them and have been pondering trying to stuff one.