Pin Wheel Pork Tenderloin

Discussion in 'Pork' started by fourthwind, May 16, 2010.

  1. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Been working on a recipe for stuffed and smoked tenderloin for awhile now. Most have come out good, but of course just good is not what we all strive for. Today's smoke took it to the great catagory, and with a few idea's implemented I am sure that it will take it to the awesome level.

    So here it is:

    Cut the tenderloin down fairly thin. left the fat cap on the one end. Tenderized by pounding a bit. Really helps having the tenderloin partially frozen when doing this. Seasoned with a bit of Cajun seasoning and fresh pepper.

    Browned some Jimmy Dean "natural" sausage with some butter, mushrooms, and about 5 cloves of fresh minced garlic.

    Painted on a bit of my finishing sauce, added the sausage mix, Mozzerella, and fresh baby spinach.

    Rolled it up making sure the fat cap ended up on the outside. Wrapped the whole thing in bacon.

    Smoked at 230° in my MES with lump coal and apple wood until the internal temp was 145°. As a side note it was not smoked in the foil pan in the picture. I just decided to put it into the drip pan to rest until dinner

    Cut open for dinner. Drizzled a bit of the pan drippings on top and YUMMMMMMM!!!

    Other than the cheese mostly coming out the ends, this recipe was fantastic. I have decided unless someone has a easy cure for keeping the cheese in, that my next attempt at this will include cutting the slices, drizzling, and then topping the meat with cheese. A quick trip under the broiler and it will be served.

    Thanks for checking out the Q!
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great. Try hi temp cheese.
  3. caveman

    caveman Master of the Pit SMF Premier Member

    I think a meat that is growing on me is the stuffed pork loin. This one is marvelous. [​IMG]
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    beautiful. reminds me that I wanted to add this to my repertoire.
  5. treegje

    treegje Master of the Pit

    Wow excellent job that had to be good
  6. i just saved this to my favs. im going to try this next time. man!! that looks awsome. i bet it was delicious!
  7. hhookk

    hhookk Smoking Fanatic SMF Premier Member

    Love it. Looks awesome !!!![​IMG]
  8. smokin leo

    smokin leo Meat Mopper

    mmmmmmmmm looks good

    add another to the list
  9. Good! Looks real good! Pork stuffed inside of pork, and then wrapped with even more pork! How could that not be good? [​IMG]
  10. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member


    I had some leftovers of this today. (of course the wife has the camera) Drizzling with the drippings and putting a piece of mozzerella on top of a slice then broiling totally made this dish. It brought this from great to damn i'm out of left overs! definately added the wow factor.
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Well thanks you there 4th wind for this one. You have made it sound so good that I will really have to try this one soon. Now you used the small tender loin right?? not a pork loin. Now as far as the cheese maybe like brian said a high temp but the only high temp cheeses are cheddars right??? I think so. Now your chioce of fillings is spot on too. Then this thing looks like a bacon football too when it came out of the smoker I bet. Oure Goodness for sure[​IMG]
  12. dirt guy

    dirt guy Smoking Fanatic

    With the exception of ribs, I'm tending to stay in the camp of "leftovers are better". I think giving extra time for the flavors to get to blend really make the dish come to life. KUDOS!!

    Let me know if you come up with a good way to keep the cheese inside. My preference is for mozzarella or provolone in my dishes. However, they won't stay inside when cooking. By placing the meat in a foil pan, I've tasted some of the best flavored cheese I've ever had. I just wish I could experience the flavor "inside" rather than scraping it out of the pan and globbing it back on top.
  13. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    LOL my wife was doing just that.. She said OMG that is just sinful after picking some of the cheese out of the pan.

    Yes this was a piece of a rather large tenderloin. I have done it with back straps, or what they commonly call loins too. Both work fine in my opinion
  14. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Really nice work on the stuffed loin. I'm digging the idea of all the ingredients and the end result looked fantastic. [​IMG]
  15. meateater

    meateater Smoking Guru SMF Premier Member

    Another for the smoke list. [​IMG]
  16. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    That looks great. Well done...[​IMG]
  17. Pork looks amazing. I do one similar without the bacon (will try next time) i use sausage spinach prosciutto and for cheeses i use like a 5 cheese blend and some feta. And when i tie it all up put a little extra cinch on the ends and almost all my cheese stays in.
  18. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Thanks Blizz. I will try tying it up next time. Actually asked my wife to buy some string for this project, but she couldnt find it at the store she was at. My only thing will be wrapping the string on the outside of the bacon. The bacon on the outside was a great flavor layer and without a doubt it helped with the juice levels inside.

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