ABTenderloin...

Discussion in 'General Discussion' started by worktogthr, Sep 6, 2016.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So every year at back to school time I try to right the ship as far as eating is concerned. I tend to eat and drink a lot of carbohydrates during the summer time which causes a significant weight gain. Usually getting back to reasonable portions and cutting back on the carbs helps me lose that weight. So a lot of lean meats work their way into my diet which caused me to thaw a pork tenderloin. Since I have about 5 cream cheese containers currently opened in my fridge (bagel breakfasts with friends... See those damn carbs). I decided to make an ABT filled pork tenderloin. So I started with the equivalent of 2-3 pieces of bacon which was already chopped up from one of my batches of bacon. For those started in my little cast iron pan:


    I know bacon is not the leanest meat, but hey I am trying. When that was rendered a little bit I added some diced jalapeño:


    While that was cooking I mixed together half a cup of chive and onion cream cheese and have a cup of Mexican blend cheese:


    Bacon and jalapeños are to my liking:


    So I mixed those with the cheeses:

    Butterflied the tenderloin and spread the cheese mixture all over it:

    Tied it up and seasoned it with SPOG.

    And now for the big let down... I cooked it in the oven... The horror! Haha just felt like something not smoked after a busy summer of outdoor cooking. Roasted it in the over at around 425. Pulled it at 140 and let it rest about ten minutes:


    My tying could have been better to avoid some of the filling seeping out but here are some shots of the finished project:

    The verdict... This was great! I love ABTs and I love meat, so this is the best of both worlds. The filling was creamy, spicy, and flavorful, the pork was moist and tender. I will definitely do this again maybe even with some chicken thighs or breasts when I am looking for a lower carb meal. Sure it probably would have been better smoke but I just needed a break from it. Well thanks for looking!

    -Chris
     
    bearcarver, gearjammer and smokinal like this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That looks fantastic Chris!

    I really like the filling combo!

    I had to send you a point even though it wasn't smoked!

    Al
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much for the point and the kind words Al.  I have been eating so many smoked and grilled meats lately and the weather was crummy so I decided the oven had to get used haha.
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I think it was a great idea and will more than likely be copied by me at some point.  Baked, grilled, or smoked, it's meat, and I'm all about that!   [​IMG]
     
  5. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks like a great way to repurpose left over ABTs or Poppers as we call them. I have a few in my fridge right now and 12 tenderloins in the freezer. Hmm
     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks guys! stuffing a tenderloin is definitely a great way to use up all sorts of stuff you have in the fridge that's gotta get used up.  I have lots of opened cream cheese left so my wheels are spinning now haha
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great smoke, Chris!

    Disco
     
  8. gearjammer

    gearjammer Master of the Pit

    Great job on that tenderloin.

    Ideas that's what this site is about,

    and this opens many possibilities.

    Points to you.

       Ed
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    I don't know how this one avoided me for 4 Days, but it looks Mighty Tasty!![​IMG]

    Nice Job Chris!![​IMG]----[​IMG]

    Beautiful !![​IMG]

    Bear
     

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