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Stuffed Tenderloins

Discussion in 'Pork' started by civilsmoker, Jan 20, 2019.

  1. civilsmoker

    civilsmoker Smoking Fanatic

    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!
    94A9E3FC-6758-428D-9261-BF6BD2AE5F17.jpeg

    Seared the chopped shrooms first.
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    Then the opinions and pepper with a splash of white wine.
    F126FE94-99BD-4110-BCF9-1CA150C91EDA.jpeg

    The yum mixture!
    9DDC96A9-E08B-4D75-A783-8D4BF135DE70.jpeg

    Now on to the loins!
    09BE39FB-24E0-448E-8C46-E7EB594515B4.jpeg

    Filleted out ready for filling.
    87A7474D-FF17-486D-87AE-E820FFFC9746.jpeg

    Now rolling out the sausage to add moisture to the inside.
    6B950D45-DE22-4BCF-ABD9-92DDBA4DC591.jpeg

    Now all the goodies!
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    One wrapped with prosciutto and one with bacon.
    F4AEE877-E629-4D4C-92BB-ECCF9D101A64.jpeg

    On the smoker at 230 next to the the chucky.
    A4964E33-478B-4BBC-B6B3-5898F27DEE8E.jpeg

    Once the IT hit 150 they went in the oven at 400 convection to crisp up the bacon.
    4AA34CD7-5701-48D0-850C-D6DB217F4520.jpeg

    I took them to 160 because I wanted the sausage up to temp, here they are after resting 10 min
    EBF88A38-5C3D-4546-9922-8EB9B40E574B.jpeg

    Now matched with some rice and bread & Italian salad!
    EFB856C4-EE6C-436C-9FC3-DF881917FDB7.jpeg

    My son ended up just putting a slice on top of the baguette like an open face sandwich, quite yummy!
     
    dr k, mneeley490, crazymoon and 6 others like this.
  2. motolife313

    motolife313 Master of the Pit OTBS Member

    I’m going to try this. Nice job!
     
  3. civilsmoker

    civilsmoker Smoking Fanatic

    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.
     
  4. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    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
     
  5. Winterrider

    Winterrider Master of the Pit SMF Premier Member

    Nice job, definitely a keeper.
    Like
     
  6. civilsmoker

    civilsmoker Smoking Fanatic

    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

    Thanks Winterrider, yes this will be a repeat future menu item in our house!
     
  7. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks for the like hawging It!
     
  8. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Very nice cook.
    Like!
     
  9. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks chilerelleno!
     
  10. weev

    weev Smoking Fanatic ★ Lifetime Premier ★

    wow that looked awesome great job!
     
  11. That look delicious. It’s pleasing to the eye and I’m sure to the taste buds. Good job.
     
  12. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks!

    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
     
    SmokinLogs likes this.
  13. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Awesome smoke again may make the carousel again hope you do.

    Warren
     
  14. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    This looks like food art to me! Big Like!
     
  15. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks Warren, they did hang out smoking next to a carousel rider :-), they are just happy to have "touched".

    Thanks Disco, I call them Pork Pin Wheels!
     
  16. civilsmoker

    civilsmoker Smoking Fanatic

    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......
    PorkPinWheel.jpg

    Then I matched a couple of slices with a sunny side up with simple salt and pepper!
    PPWandEggs.jpg

    Honestly, these were a full step up in flavor from yesterday and hence the purpose of life for the Seared Pork Pin Wheel!
     
    motolife313 and crazymoon like this.
  17. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Nice looking breakfast. Although we would call those eggs over light.

    Warren
     
  18. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks again, I've never hear "eggs over light" before ("over easy" though)......Just on more reference to add to the library!
     
  19. civilsmoker

    civilsmoker Smoking Fanatic

    bmudd14474 thanks for the featured carousel ride!!!

    I feel a little
    :emoji_blush: with a trifecta!
     
    bmudd14474 likes this.
  20. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    There you second ride on the carousel toll you it would happen. Great deal :emoji_sunglasses: you a star now.

    Warren