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.
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).
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
Tenderloin #2
I decided to go with an Italian version.
I roasted up some red bell peppers
Following roasting, I put them in bowl covered with plastic wrap, the steam helps the skins release.
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!
They are hanging in the fridge waiting for their turn in the pit.
More to come....
Smoke ON!
- Jason
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.
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).
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
Tenderloin #2
I decided to go with an Italian version.
I roasted up some red bell peppers
Following roasting, I put them in bowl covered with plastic wrap, the steam helps the skins release.
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!
They are hanging in the fridge waiting for their turn in the pit.
More to come....
Smoke ON!
- Jason