Stuffed Pork loin/Tenderloin question
It seems like there have been a lot of posts about these two items in recent days. As usual I get my own ideas on all the variations I can try. But I keep coming up with the following thought;
With both of these being such lean meats, which leads to being to dry if overcooked, how do you make sure the stuffing "elements" get cooked well enough without overcooking the loin/tenderloin itself? Or is it just a matter of choosing the right stuffing that dos not need to be cooked to a high temp?
I mean, for the most part, if you get these meats much beyond 130*-140* they can become awfully dry.
Just curious from those that have done these, do you have or have you had issues with the meats becoming to dry in order to get the stuffing cooked to a hot enough temp?
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
Last edited by code3rrt; 03-07-2013 at 11:38 PM..