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Stuffed Pork Tenderloin 2 ways

millerbuilds

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Happy Sunday everyone.
Decided to smoke up a couple of pork tenderloins. Since they come two to a pack, I thought I would stuff each one a bit different.

Pork Tenderloin #1
I butterflied the tenderloin and stuffed it with a blend of Mushroom, Onion, Spinach, Garlic, and Feta Cheese. I saute'd the shrooms, onions, and spinach.
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After letting it cool, I added the garlic and pulsed it a few times in the food processor.
Then spread the mixture on to the tenderloin. Tossing the feta in last (not pictured).
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Wrapped it up in Bacon and ready for the pit! I made some bites out of the left over stuffing and the tails. Prior to adding the bacon, I dusted the loin with some of my Rub #7
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Tenderloin #2
I decided to go with an Italian version.
I roasted up some red bell peppers
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Following roasting, I put them in bowl covered with plastic wrap, the steam helps the skins release.
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I dusted the loin with some Italian Seasoning, Garlic, Salt and Pepper. Then added Spinach, Provolone Cheese, and the Bell Peppers. Rolled it up, dusted it with some more Italian Seasoning,Garlic, Pepper and wrapped with bacon!
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They are hanging in the fridge waiting for their turn in the pit.

More to come....

Smoke ON!

- Jason
 

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jaxgatorz

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I'll be watching this !! Great start..
 

gmc2003

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Nice job on those tenders Jason. I've done similar with the loin, but never the tenderloin.

Point for sure.

Chris
 

millerbuilds

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Finished it. They both turned out great, the family loved them both. The only change I will make next time, is less garlic in the mushroom/onion/feta stuffing.

Smoked with cherry wood and lump charcoal.
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Mushroom/Onion/Spinach/Feta/Garlic
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The Italian
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So I had some extra Mushroom/Onion/Feta/Spinach filling..... Mushroom stuffed mushrooms, is that a thing?
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Thanks for looking!

Smoke ON!

- Jason
 

schlotz

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Looks really good! 225º until IT of 140º ?
 

Bearcarver

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Beautiful Job, Jason!!:)
Nicely Done & Looks Great !!!
Like.

Bear
 

SmokinAl

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Jason, those look fantastic!
I really like your choice of ingredients & I like the fact that you just wrapped the tenderloin with one layer of bacon, instead of the bacon weave. I hate having half of the bacon cooked & half still chewy. Very nicely done & congrats on making the carousel!!!
Al
 

KrisUpInSmoke

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All looks very good! Yes, do those mushrooms. I chop up the stems and cook them with the rest of the stuffing for my stuffed mushrooms.
 
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millerbuilds

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Jason, those look fantastic!
I really like your choice of ingredients & I like the fact that you just wrapped the tenderloin with one layer of bacon, instead of the bacon weave. I hate having half of the bacon cooked & half still chewy. Very nicely done & congrats on making the carousel!!!
Al
Al, I am so glad that you mentioned the bacon wrap, I have never understood the basket weave of bacon! I guess there are two of us out there. It was a fun cook and it was a hit with the family!
Thanks much!

Smoke ON!
- Jason
 

GaryHibbert

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Great job Jason!!
Both tenderloins look delicious, but the one with the red pepper looks fantastic.
And its hard to go wrong with smoked stuffed shrooms.
As for the bacon weave, I like it simply for an impressive oresentation. Personally I just want ALL tge bacon crisp.
POINT
Gary
 

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