Stuffed Pork Tenderloin - QUICK Question!!

Discussion in 'Pork' started by sarnott, Jul 13, 2013.

  1. I'll add more pictures in a bit but, I stuffed a 4# pork tenderloin with some cheese, hot sausage, onion, garlic, apple and wrapped in bacon. I'm smoking it in a pan with cut up apples and hard cider.  My question is, if it were a solid pork tenderloin, I'd smoke to a 140* or so but, since I have roll cut it and stuffed with "stuff" like sausage, it seems I should go to a higher internal temperature like about 165*.

    What do you think is best? 

  2. BTW,

    I should have mentioned I pre-cooked the sausage, then cooled the stuffing before I stuffed the tenderloin.

    TIA for your help.

  3. flash

    flash Smoking Guru OTBS Member

    Tenderloin or a Loin??  4 lber is a pretty big Tenderloin, or atleast in my area it is. I don't smoke Tenderloins, no real need. Just roll in on a hot grill for a bit. If a loin, take it to 150º, then wrap in foil for 45 minutes or so. It will continue to cook.

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