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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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 Posted: Mar 20 2009 Post subject: Stuffed pork tenderloin |
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I grabbed a pork tenderloin out of the freezer and searched the fridge for something to stuff it with.I found some portabello mushrooms,cubenella pepper and some red onion that I gave a quick sauté to sweat out some water.I cut and pounded out the loin and threw on some rub,stuffed,rolled and added some more rub, wrapped in my five last strips of bacon,and another sprinkle of rub.
I fired up my offset and used maple for heat,blocks of mesquite for smoke,I cooked this for about 2 hours at 250-275 degrees,It was about 155-160 internal when I pulled it.I tented it with foil and let it rest a half hour.Garden salad on the side,and a splash of hot sauce ,cause I like to dip. 
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
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20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
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jeepdad
BBQ All Star
Joined: 21 Sep 2008
Posts: 5572
Location: Stafford, Virginia (Transplanted Tarheel)
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| Posted: Mar 20 2009 Post subject: |
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CB, you are tha Man! That is a beautiful thang! I got spares in the fridge I'm going to smoke tomorrow.
--jeepdad |
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eccho108
BBQ Super Fan
Joined: 08 Mar 2009
Posts: 496
Location: Ontario in summer Texas in winter
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| Posted: Mar 20 2009 Post subject: |
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| Lord,,That is about the tastiest looking thing I have seen since the Victoria Secret lingerie special on the big screen. Nice Job ! |
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PitBully
BBQ Fan
Joined: 09 Mar 2009
Posts: 308
Location: Monterey, CA
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| Posted: Mar 20 2009 Post subject: |
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| Man that looks sweet. I got to try that!! |
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PitBully
BBQ Fan
Joined: 09 Mar 2009
Posts: 308
Location: Monterey, CA
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| Posted: Mar 20 2009 Post subject: |
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Quick question.
Why do you rest it for 30 minutes afterwards? |
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BigAL
BBQ Super Fan
Joined: 29 Dec 2007
Posts: 448
Location: w. KS
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| Posted: Mar 20 2009 Post subject: |
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CB- Nice job! That look's fffffantastic! Nice knife work, too!
Pit, let all your meat rest before slice'n to let the juices redistribute.......if you can wait. If I had something like this I don't think I could wait.
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Louisiana "Whole Hog" smoker
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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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| Posted: Mar 20 2009 Post subject: |
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C.B., awesome job on the tenderloin It rolled up very nice with a great looking inside, nicely done  |
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BigOrson
BBQ Super Pro
Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA
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| Posted: Mar 20 2009 Post subject: |
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Nice roulade. I'm going to be making one Saturday (after a Lenten Friday) with sausage, red peppers, onions, celery, and apples with an apple-jelly and hot sauce glaze.
I thought about a pear-preserve glaze, but that might have been too much with apples in the stuffing. |
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Mar 20 2009 Post subject: |
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Thanks for the kind words fellow ringsters.
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Mar 20 2009 Post subject: |
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Cb:
Yo...You Rock, Dude!
Really...You got this Forum Movin' ! 
Best Regards,Tony |
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Mar 20 2009 Post subject: |
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| BigOrson wrote: | Nice roulade. I'm going to be making one Saturday (after a Lenten Friday) with sausage, red peppers, onions, celery, and apples with an apple-jelly and hot sauce glaze.
I thought about a pear-preserve glaze, but that might have been too much with apples in the stuffing. |
That sounds real intresting BigOrson,I would like to see some pics from that cook.I think the pear preserve might be too much but think the apple jelly and hot sauce glaze would work nicely.
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
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Two of the fastest Thermapens ever made ... Black& Blue
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blackduck
Joined: 12 Mar 2009
Posts: 14
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| Posted: Mar 20 2009 Post subject: |
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That looks good. Going to have to try that one.
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necron 99
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 2594
Location: San Antonio, TX
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| Posted: Mar 20 2009 Post subject: |
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Awesome as always CB!
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Reggae Q
BBQ Super Pro
Joined: 25 Jan 2007
Posts: 1880
Location: St. Louis, MO
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| Posted: Mar 20 2009 Post subject: |
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| Looks great CB...Do you manage to smoke every day |
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Mar 20 2009 Post subject: |
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| Reggae Q wrote: | | Looks great CB...Do you manage to smoke every day |
Reggae Q,the only reason I get to smoke so much in the winter is my work is seasonal,so i have had the last 34 winters off ,I'm usually home Jan,Feb,Mar and now its almost over,should be back to the grind in about 2 weeks or so,I love the winters off.Once summer hits I'm working 12 hours a day 6 days a week in the busy season and only smoke on the weekend or rainy days. 
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
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jtorrisi
Newbie
Joined: 19 Feb 2009
Posts: 72
Location: Freeport, IL
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| Posted: Mar 20 2009 Post subject: |
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that looks great...I have a tenderloin in the freezer and now I know what I am gonna do with it
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Reggae Q
BBQ Super Pro
Joined: 25 Jan 2007
Posts: 1880
Location: St. Louis, MO
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| Posted: Mar 20 2009 Post subject: |
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| Canadian Bacon wrote: | | Reggae Q wrote: | | Looks great CB...Do you manage to smoke every day |
Reggae Q,the only reason I get to smoke so much in the winter is my work is seasonal,so i have had the last 34 winters off ,I'm usually home Jan,Feb,Mar and now its almost over,should be back to the grind in about 2 weeks or so,I love the winters off.Once summer hits I'm working 12 hours a day 6 days a week in the busy season and only smoke on the weekend or rainy days. |
Oops...I had a smiley face behind my comment. I must have deleted it.
Yeah, I think I remember you saying that. Isn't your father a butcher as well? |
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whitey
BBQ All Star
Joined: 25 Apr 2008
Posts: 5318
Location: washington state
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| Posted: Mar 20 2009 Post subject: |
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You kick A$$ C Bacon,. I am once again inspired. Stuff pork loin tonight.Thanks for the post.. Whitey
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Kevin Randolph
BBQ Fan
Joined: 16 Jun 2008
Posts: 369
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| Posted: Mar 21 2009 Post subject: |
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| DAAAAAAANNNGGGGGG!!!! GREAT job CB!!! That looks awesome!!!! |
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Mar 21 2009 Post subject: |
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| Reggae Q wrote: |
Yeah, I think I remember you saying that. Isn't your father a butcher as well? |
Reggae Q ,my father was a qualified butcher,but never used it as a proffession,he had his own store and sold butcher supplies for 35 years after he did 25 years in the Canadian Air Force.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25 |
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