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Stuffed pork tenderloin
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roxy
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Location: Wasaga beach, Ontario

PostPosted: Nov 20 2012    Post subject: Stuffed pork tenderloin Reply with quote

So my day off is here again and its time to fire up the smoker for some dinner. I was going to smoke some ribs but when I was at the grocery store this morning I saw they had Pork tenderloins on sale so I got a couple three packs..





I have not made mushroom stuffed pork for my wife in a while and as I know she loves it, that is what I will make for our dinner.

I started the filling off with 4 slices of bacon which I chopped and sauted till brown. I added a 1/2 cup of spanish onion and cooked till the onion was nice and tender. I then added a tbsp of garlic puree and a half tbsp of cracked black pepper and sauted for a minute or two. I deglazed the pan with a couple spashes of white wine and reduced that. To this I added a couple tbsp's of chopped tarragon and my mushrooms. I used cremini's as I think they have a nice flavour.



I continued to saute the mixture till the mushrooms had sweated out and their liquid was evaporated.



Time for the cream. I added almost a pint of 18% cream and lowered the heat to low so I can reduce the cream and thicken the mixture. Just before its is done I add a 1/4 cup of fresh grated parmigiano and mixed this in. After it cools off I will get to work on the tenderloins..

The stems are for a cooks snack. Wink



A shot of the finished and cooled filling.



Tenderloins are trimmed up and have the silver skin removed.



Butterflied out and I pounded them as well to stretch the meat and make it uniform.



The mushroom filling added and spread out..



All rolled up nice.. One down and one to go.



Bacon wrapper added and ready to rest in the fridge till its time to fire up the smoker.



I used half a slice to cover the end so the filling dont spill out.. Hopefully. Wink

Now to figure out what we will have with them.. hmmm

So I got lookin around and I found some yellow flesh taters and a bag of carrots so thats what we will have with the pork for dinner..



Taters seasoned with cajan spice getting some smoke.



I cant wait for dinner..!! Using some cherry wood for smoke and cooking at 300 degrees
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Last edited by roxy on Nov 20 2012; edited 3 times in total
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BigPhil32
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Joined: 05 Dec 2009
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PostPosted: Nov 20 2012    Post subject: Reply with quote

Looking great so far! Thursday morning I will be smoking two turkeys and two stuffed loins, but am going to use apples, garlic, ground mustard seed and some other goodies as well. Will smoke them until they are at around 125° as I have two sheets of fluff pastry as they are going to be transformed into pork wellington....should be really good! Looking forward to following this post....
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MacEggs
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PostPosted: Nov 20 2012    Post subject: Reply with quote

Looks good Wink ..... so far.

Enjoy your day off.

Let me know via email your schedule for this week ...
Then maybe I could pick up that cure ...
and maybe a chunk of smoked cheese from Tony. Very Happy Wink
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k.c.hawg
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PostPosted: Nov 20 2012    Post subject: Reply with quote

That is looking most interesting Roxy. I'll be staying tuned!! Happy Day Off!
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roxy
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Location: Wasaga beach, Ontario

PostPosted: Nov 20 2012    Post subject: Reply with quote



Taters are coming along real nice.



Almost ready and some nice colour on the meat. I so hate cookin this time of year as it is pitch black outside.. I need to install some cooking lights, it sucks cooking by flashlight.. Laughing
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BigPhil32
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PostPosted: Nov 20 2012    Post subject: Reply with quote

Looking damn good....making me hungry!
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Tony
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PostPosted: Nov 20 2012    Post subject: Reply with quote

You NEVER miss a beat Brother! Cool

Others here already attested to Your Prowess at preparing and Cooking...$hit...I already knew that YEARS ago! Wink

Come on Rox...SLICE THOSE TENDERLOINS and post the pics, Eh? Laughing Laughing Wink

Hey, Did 'Ya get my p.m. on the cheese thang?

Peace...


Best Regards,

Tony Very Happy
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Jarhead
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PostPosted: Nov 20 2012    Post subject: Reply with quote

Roxy, I always thought you did it by touch.
Now you tell us that you need a flashlight to determine where to stick your probe? Shocked
Try it with an LED flashlight. Now dat weally sucks. Embarassed
I must say, "You have some nice looking Loins"... Laughing
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Toga
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PostPosted: Nov 20 2012    Post subject: Reply with quote

Nice loins!! You did an excellent job stuffing them Laughing
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roxy
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PostPosted: Nov 20 2012    Post subject: Reply with quote

And now for the rest of the story....



The money shot of the tenderloin.. Nice ring and sure was juicy.



All plated up with the taters and some sweet carrots topped with a pepper corn cream sauce..

Apple pie for dessert.
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roxy
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PostPosted: Nov 20 2012    Post subject: Reply with quote

Jarhead wrote:
Roxy, I always thought you did it by touch.
Now you tell us that you need a flashlight to determine where to stick your probe? Shocked
Try it with an LED flashlight. Now dat weally sucks. Embarassed
I must say, "You have some nice looking Loins"... Laughing


Jar.. I aint had a probe in over a year now.. and my eye sight aint what it used to be.. fun part is holding the flash light under my chin while I try to take a pic..

Aint never had a comp on my loins.. now my buns I get comps every day.. Cool Laughing
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GF
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PostPosted: Nov 20 2012    Post subject: Reply with quote

roxy, I just finished dinner and I'm hungry again. Embarassed
Looks great, nice colour and plate up, hope ya'll enjoyed it. Very Happy
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roxy
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PostPosted: Nov 20 2012    Post subject: Reply with quote

GF wrote:
roxy, I just finished dinner and I'm hungry again. Embarassed
Looks great, nice colour and plate up, hope ya'll enjoyed it. Very Happy


It was..

it was well..

freakin amazing.
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BigPhil32
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PostPosted: Nov 20 2012    Post subject: Reply with quote

Wow Roxy, that came out fantastic!!!! Thanks dor sharing and for making me hungry!!!!!
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bigfoote
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PostPosted: Nov 20 2012    Post subject: Reply with quote

Roxy those tenderloins looked great. Great job on the butterfly and rolling, I specially liked the half strip on the end. Can't wait till I have time to try your recipe.
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zski
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PostPosted: Nov 20 2012    Post subject: Reply with quote

Roxy, I know I should say this more often...That is some nice smokey deliciousness right there. Really good looking plate of food.
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BillyBob
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PostPosted: Nov 20 2012    Post subject: Reply with quote

OUTSTANDING!!!!!!!!
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Alien BBQ
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PostPosted: Nov 20 2012    Post subject: Reply with quote

Great job brother.
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Beertooth
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PostPosted: Nov 21 2012    Post subject: Reply with quote

Mmm! Looks delicious Roxy!

I haven't done a loin or tenderloin for quite some time.

All of these on here are giving me a hankering for some...
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Mr Tony's BBQ
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PostPosted: Nov 21 2012    Post subject: Reply with quote

Looks fantastic Roxy!!
I picked up a package the other day thinking the 2 would make 2 meals for me and the Mrs.....DIDNT HAPPEN - they werent as good as yours look, but mighty fine eating!
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