Cornbread & Wild Rice stuffed Pork Tenderloin

I started out with some cornbread and a bowl of wild rice from yesterday and decided to use it in a stuffing for my pork loin. My wife actually bought a twin pack of tenderloins which made this a bit challenging, emphasis on my ability to slice, stuff and truss the two tenderloins together.

Started with the cornbread...



I used the some of my garlic and basil from the CSA along with a bit of fresh thyme. Then piled as much of the stuffing I could reasonably handle.


I started tying with two separate strings from the middle, then tied them together. I was actually impressed with how it looked before hitting the kettle. Sprinkled a bit of salt, pepper and some Cattleman's 8 second ride.


I put it indirect on the Performer for about 90 minutes at 400* dome temp. Pulled when the center was 145* The ends were a bit more done, the way the wife likes it...


Sliced and nearly ready to eat.


A final better picture. The only way this could have been better was if I had some rosemary or sage instead of the basil and thyme for a more traditional flavor. This did not suck!

Toast said:

With stitch work like that you should have been a surgeon. ;D. Looks delicious!

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Thanks, but I'd likely end up more of a mortician instead of a surgeon!

rtg said:

Looks very nice! what wood did you use for smoke?

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I had a few small chunks of pecan, likely try Apple next time I try this...