stuffed pork tenderloin
Got a good recipe out of Cook's Illustrated for stuffed pork tenderloin. they had 3 different recipes for the stuffing, so I kinda just did a fusion thing.
I butterflied the tenderloin, then using a meat whacker, pounded to about 1/4- 3/8" thick. I sauteed some baby bella mushrooms and layered those onto the meat along with some chopped sun-dried tomatoes, cubed pecorino-romano cheese, minced garlic and some Kalamata olives, topped off with some baby spinach. I then rolled and tied it and then sprinkled outside with a combo of salt/pepper and brown sugar to help it brown up nice.
Cooked on the gasser on high heat side then moved to low heat. Came out pretty darn good. Served with a side of Acina de Pepe pasta with sauteed garlic, some red pepper flakes and more kalamata olives mixed in
GOSM smoker (gas)
Weber Gasser (2)
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