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-   -   Stuffed Pork Tenderloin in two ways (http://www.bbq-brethren.com/forum/showthread.php?t=63144)

Don Marco 06-07-2009 08:50 AM

Stuffed Pork Tenderloin in two ways
 
Howdy...


Heres my Sundays Dinner.Stuffed 2 small pork tenderloins with the following
ingredients :



-Cream Cheese stuffed cherry peppers, sun dried tomatoes and Raichlens mediterranean rub.

-Cream Cheese mixed with Bell Pepper, Pepper slices, sund dried tomatoes and Raichlens mediterranean rub

Wrapped both with bacon, tied it and then rubbed again.
Cooked on the Big Green Egg at about 300 F with some Olive wood.

I also had the mini egg going for some roasted pancetta and miniature asparagus wich makes an awesome side dish when topped with grated parmesan cheese.

Mighty good eats !
http://mybbq.net/forum/images/smiles/smi5.gif

http://mybbq.net/forum/userpix/57_pp_001_Small_2.jpg

http://mybbq.net/forum/userpix/57_pp_004_Small_1.jpg

http://mybbq.net/forum/userpix/57_pp_005_Small_3.jpg

http://mybbq.net/forum/userpix/57_pp_006_Small_2.jpg

http://mybbq.net/forum/userpix/57_pp_007_Small_2.jpg

http://mybbq.net/forum/userpix/57_pp_012_Small_3.jpg

http://mybbq.net/forum/userpix/57_pp_019_Small_2.jpg

http://mybbq.net/forum/userpix/57_pp_020_Small_1.jpg

http://mybbq.net/forum/userpix/57_pp_025_Small_3.jpg

http://mybbq.net/forum/userpix/57_pp_028_Small_2.jpg

http://mybbq.net/forum/userpix/57_pp_030_Small_2.jpg


Cheers ! http://mybbq.net/forum/images/smiles/a_cheers.gif

DM

Rick's Tropical Delight 06-07-2009 08:56 AM

excellent! where'd you get the sassy sauce?

McClung 06-07-2009 09:06 AM

Great job! Excellent attention to detail with the greens!

Don Marco 06-07-2009 09:08 AM

Quote:

Originally Posted by Rick's Tropical Delight (Post 944168)
where'd you get the sassy sauce?

Its available via a german online store.
Pretty good stuff :cool:

DM

ezmuny13 06-07-2009 09:14 AM

looks good,like the mix of colors

thirdeye 06-07-2009 09:47 AM

Great looking tenderloins. When I use cream cheese, mine are noticeability sloppier than yours :biggrin:.

I've not noticed that heavy duty cooking grate before, what's the story behind that?? Is is cast or bar stock.

Don Marco 06-07-2009 09:50 AM

Quote:

Originally Posted by thirdeye (Post 944197)

I've not noticed that heavy duty cooking grate before, what's the story behind that?? Is is cast or bar stock.

http://mybbq.net/forum/userpix/57_pp_012_Small_3.jpg


I cut this one out of a Char griller cast iron firebox grate. Fits perfectly in the mini.

DM

appliancedude 06-07-2009 10:11 AM

excelent eats

rolf 06-17-2009 07:56 PM

Wahnsinn, how do you do all that?

Ed Dubaine 06-17-2009 08:07 PM

Another great post!

Big George's BBQ 06-17-2009 08:33 PM

That looks really good. Your posts are always awesome

millsy 06-17-2009 08:35 PM

Are they German fatties?They look great.I will be going one this weekend if I can cut the meat even like you.Is there any tricks to cutting the meat that way?

Phesant 06-17-2009 09:02 PM

DM that looks out of this world :rolleyes: ...... Ok realy good.:rolleyes: great as always....mmmmm ..... hungry again..... thanx :evil: :biggrin::biggrin::biggrin:

Don Marco 06-19-2009 06:38 AM

Quote:

Originally Posted by millsy (Post 952814)
Is there any tricks to cutting the meat that way?


I cut the tenderloin right in the center downwards until its almost cut in two. Then i cut towards each side (90 degrees) and open up the tenderloin like a book. This makes for the largest surface area you can get out of one of those pieces.

http://mybbq.net/forum/userpix/57_pp_004_Small_1.jpg

DM

Wampus 06-19-2009 08:30 AM

Beautiful plate. Really nice lookin' tenderloins.
I KNEW I should have waited until after lunch to open this thread. Now it's gonna be a looooooong wait!!:-D


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