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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-21-2011, 11:03 AM   #1
daninnewjersey
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Default Smoked stuffed pork tenderloin

My name is Dan and I'm officially a BBQ addict. While this was smoking I was planning my next menu.

Stuffing was cornbread...mixed with sauteed green peppers, onions and garlic. Of course you gotta top a filler like that with shredded cheese, right? Wrapped her in bacon and smoked with apple until 160. Let her sit for a bit, then sliced and served with asparagus and wild rice.

Sorry no pics of her all sliced, but I was on my 3rd glass of red and just plain forgot....

Last edited by daninnewjersey; 06-06-2011 at 02:32 PM..
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Unread 03-21-2011, 11:05 AM   #2
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The only thing I may have added was more pork!

Looks awesome!
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Unread 03-21-2011, 11:06 AM   #3
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looks like it made a great meal.
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Unread 03-21-2011, 11:14 AM   #4
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looks great! like your stuffing. FYI, that is a pork LOIN, not a tenderloin!
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Unread 03-21-2011, 11:25 AM   #5
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Nice looking pork.
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Unread 03-21-2011, 11:34 AM   #6
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Quote:
Originally Posted by boatnut View Post
FYI, that is a pork LOIN, not a tenderloin!
Rookie mistake.....
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Unread 03-21-2011, 11:35 AM   #7
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That looks and sounds Great
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Unread 03-21-2011, 12:41 PM   #8
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Looks mighty fine to me.
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Unread 03-21-2011, 02:14 PM   #9
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I like how you wrapped it up in foil like a burrito. That is my kind of serving size!
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Unread 03-21-2011, 03:03 PM   #10
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Looks good. Bought 3 big pork loins for this weekend's smoke and looking for ideas. They are 10lbs each so we cut them into 3rds. Hey at $1.89 for pork loin and 2.29 for cheap hamburger I stocked up!
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Unread 03-21-2011, 03:48 PM   #11
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Nice job Dan
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Unread 03-21-2011, 03:59 PM   #12
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She was looking mighty pretty.
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Unread 03-21-2011, 04:56 PM   #13
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That does sound really good. Looks like ya did a fine job of it too.
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Unread 03-21-2011, 06:10 PM   #14
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When it comes to pork loins, I always preach not to overcook them. Lot of folks think that because it's pork, you gotta go 160-165. This just isn't the case with "today's" pork. It's so lean that overcooking will make it very dry. I like to pull mine between 142-146 and let it rise 3 or 4 degrees. Tenderloins will get pulled at 138 or so for me.
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Unread 03-21-2011, 06:29 PM   #15
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Fine looking there , and that stuffing sounds great!
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