Stuffed Tenderloins

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civilsmoker

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Jan 27, 2015
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So was feeling ambitious today while I was waiting for the chuck roast to do it’s magic so decided to smoke up some tenderloins stuffed with some yum stuff!
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Seared the chopped shrooms first.
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Then the opinions and pepper with a splash of white wine.
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The yum mixture!
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Now on to the loins!
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Filleted out ready for filling.
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Now rolling out the sausage to add moisture to the inside.
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Now all the goodies!
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One wrapped with prosciutto and one with bacon.
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On the smoker at 230 next to the the chucky.
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Once the IT hit 150 they went in the oven at 400 convection to crisp up the bacon.
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I took them to 160 because I wanted the sausage up to temp, here they are after resting 10 min
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Now matched with some rice and bread & Italian salad!
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My son ended up just putting a slice on top of the baguette like an open face sandwich, quite yummy!
 
Thanks motolife313, my family really enjoyed them!

Just FYI, they were on the smoker for 1 hr 40 min @ 230, 12 min & 400 and 10 min rest.
 
Your stuffed tenderloin looks real good to me. 160 IT is pretty high for a tenderloin though, I just take mine to 140. How was the meat? Still tender and juicy? I would imagine that the sausage would have helped with that.
POINT
Gary

Gary thanks and the sausage, cheese and veg helped. If it didn't have the sausage I would only take it to 140. Omitting the sausage would skip one step. The bacon on the outside helped as well.

Since this was a first time recipe, next time I will skip the sausage and finish at 140 (pull @ 125 and roast to 135) just for the science and experience! As is the fam loved it though, it was savory and tasty

Nice job, definitely a keeper.
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Thanks Winterrider, yes this will be a repeat future menu item in our house!
 
wow that looked awesome great job!

Thanks!

That look delicious. It’s pleasing to the eye and I’m sure to the taste buds. Good job.

Thanks, the combination of flavors was very pleasing. Crispy bacon crust, traditional pork then a burst of savory onion & pepper. The cheese and sausage textures translated to moisture & flavor
 
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Ok, so my wife talked me into working at home, or should I call it hardly working while at home....anyway I skipped breakfast and decided to have a mid morning "snack" and found the Pork Pin Wheels purpose for life!!!

I discovered when cold they slice very nicely and all the goodies stay put. So I sliced up the bacon wrapped one (1/2 bacon slice width) and put them in a pan with some classic light olive oil and bit of butter for flavor after each slice got a sprinkle of salt and pepper. What happened seemed like magic to me......
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Then I matched a couple of slices with a sunny side up with simple salt and pepper!
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Honestly, these were a full step up in flavor from yesterday and hence the purpose of life for the Seared Pork Pin Wheel!
 
Nice looking breakfast. Although we would call those eggs over light.

Warren

Thanks again, I've never hear "eggs over light" before ("over easy" though)......Just on more reference to add to the library!
 
bmudd14474 thanks for the featured carousel ride!!!

I feel a little
:emoji_blush: with a trifecta!
 
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