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Old 04-16-2014, 11:19 AM   #1
THoey1963
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Default Wrapped and Stuffed Pork Tenderloin Pron suggestions

I have a package of pork tenderloins, two tiny tenderloins that weigh 2.77 pounds total. I was thinking of butterflying both of them and laying them out to make one tenderloin roll. I was going to stuff with simple boxed stuffing with some mushrooms added. I thought to make it fancy by putting a bacon weave around it a la Cowgirl. For spices I thought I would keep it basic with SPOG.

Sound ok? Any suggestions for cook and internal temps?
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Last edited by bbqbull; 04-18-2014 at 07:36 PM..
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Old 04-16-2014, 12:16 PM   #2
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I would cook with some apple wood to an internal temp of 140.
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Old 04-16-2014, 12:21 PM   #3
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I just rolled and cooked one this weekend with capicola, fresh mozzarella, basil pesto and oven dried tomatoes. Like the way it turned out.
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Old 04-16-2014, 01:22 PM   #4
THoey1963
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Yeah, I forgot to mention wood. I usually go with apple wood for pork...
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Old 04-16-2014, 07:29 PM   #5
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I stuff mine with dried apples and wrap with bacon in the smoker. Or I make pork Wellington ala Alton Brown.
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Old 04-16-2014, 08:33 PM   #6
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Here's my last 2.

Bacon wove




Bigfoot (pounded flat, marinated and broiled)






Hope ya'll don't mind if I spam this with some mac & cheese

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Old 04-16-2014, 08:33 PM   #7
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I really liked the Bigfoot.
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Old 04-17-2014, 12:52 AM   #8
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I haven't opened this package yet, but I am bretty sure there are two almost cone shaped pieces of tenderloin in there. Has anyone tried to butterfly those so they can be laid together, stuffed, and then rolled as one piece?
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Old 04-17-2014, 06:02 AM   #9
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^^^^^ pork tenderloin are like the sith, there are always 2
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Old 04-17-2014, 12:35 PM   #10
THoey1963
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So, no one has butterflied these?
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

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WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].
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Old 04-17-2014, 01:12 PM   #11
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butterfly it and stuff it with some ground pork and wrap it in bacon mmmm...
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Old 04-17-2014, 10:51 PM   #12
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Did one a while back with crumbled bacon, mushrooms, and shredded gouda. Was fantastic!
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Old 04-18-2014, 12:38 AM   #13
THoey1963
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Well, as I thought, there were two tenderloins in the package and they were kinda cone shaped. Did my best to butterfly them out, pound them fairly flat, line them up together, and pound them again.

Made a box of pork stuffing with chicken broth instead of water and a couple cans of drained button mushrooms. After it cooled, I put a nice amount of it on one end of the flattened pork and then carefully rolled it up. I wrapped that in plastic wrap and put it in the fridge to gel up a bit.

While that was cooling off, I made a bacon weave. I needed it larger than normal, so I used 16 slices. I tried to stretch the bacon a little while I wove it.

Plopped the roll in the center of the weave diagonally with what I thought was the weakest part of the roll in the center facing down. Lifted up the foil one corner at a time to wrap the weave around the roll. Finally, I gently rolled the wrapped roll over and did a final bit of shaping and tucking. I wrapped the roll in the foil and back in the fridge to firm up until I cook it tomorrow afternoon. I specifically used foil for this so in case it feels too fragile tomorrow to lift and set on the grate, then I'll just put it all on the grate and trim the foil around it.

I didn't season it much. A little season salt and black pepper. The chicken stock will add some salt and I didn't want to over do it. Plan to serve it with more stuffing, pork gravy, and some green beans...
Attached Images
File Type: jpg loin 1.jpg (60.2 KB, 87 views)
File Type: jpg loin 2.jpg (57.3 KB, 87 views)
File Type: jpg loin 3.jpg (73.1 KB, 87 views)
File Type: jpg loin 4.jpg (53.7 KB, 87 views)
File Type: jpg loin 5.jpg (69.3 KB, 87 views)
File Type: jpg loin 6.jpg (71.4 KB, 87 views)
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle

WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].
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Old 04-18-2014, 08:55 AM   #14
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Apparently I am too late with this post, but I stuff mine with Chorizo.
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Old 04-18-2014, 09:35 AM   #15
THoey1963
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Too late for this time, but there is always next time...

Trying to decide if I should cook this LnS or HnF. I think the high heat would probably do better on the bacon weave. Someone suggested an IT of 140*, that sound right?
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle

WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].
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