Pork Tenderloin Was The Thought...

[Gonna Smoke]

...but how to cook it was the question. After seeing this thread by Jason millerbuilds ...

Another stuffed Pork Tenderloin

The family really loves the stuffed pork tenderloins that I make. Made these up for labor day. Butterflied the tenderloins Onions add such great flavor and moisture Cream cheese and some of my salt free pork rub Left one with mushrooms and onions Right one with green chilis and onions...

www.smokingmeatforums.com

...the decision was made so here we are, Yet Another Stuffed Pork Tenderloin...

But I went a slightly different route. After scanning the interweb for ideas, I landed here for inspiration...

Stuffed Pork Tenderloin

This stuffed pork tenderloin is rolled around prosciutto slices with seasoned mushrooms and spinach for a flavorful main dish to impress your guests.

www.allrecipes.com

Here's that recipe's list of ingredients...

• 3 tablespoons extra-virgin olive oil, divided, or as needed
• 10 white mushrooms, minced
• 1 shallot, minced
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon dried sage
• ½ teaspoon ground black pepper
• ¼ teaspoon salt
• ¼ cup chopped fresh parsley
• 2 cups fresh spinach
• 1 teaspoon Dijon mustard
• 1 (2 pound) pork tenderloin, butterflied and pounded flat
• 4 slices prosciutto

Couple of changes I made were using portabella mushrooms instead of white buttons, fresh sage instead of dry because I had it, my homemade bacon instead of prosciutto, yellow onion instead of shallots because I had them, and I added ½ a yellow pepper because, you guessed it, I had it. Omitted the parsley because I didn't have it . So here we go...

Some of the cast of characters. Ignore that lemon hiding out in the back, he was trying to photobomb the scene...

Finely chopped the mushrooms, pepper, and onion...

Sauteed the mushrooms, peppers, and onions along with the sage and other seasonings in some EVOO until tender, added the fresh spinach and continued until the spinach was wilted. Once the spinach was wilted, a good squeeze of the Dijon mustard was stirred in...

Meanwhile, I butterflied the tenderloins and pounded them out flat with a mallet...

Layered the bacon and then the sauteed stuff...

Sheila thought some cheese would be good and we had some Provolone, so put that on one loin.

Rolled and tied, ready for the grill...

Grilled indirect with some lump, pulled at 145℉ and sliced...

Served with steamed mixed veggies, roasted potatoes and sour cream, and yeast rolls. Time to eat...

For an ad-lib, I think it turned out pretty good and everyone else agreed...

 

[jcam222]

Looks awesome Charles! I'll bet they were delicious.

 

[sawhorseray]

WELL WORTH ALL THE WORK CHARLES, LOOKS DELICIOUS! RAY

 

[Gonna Smoke]

Looks awesome Charles! I'll bet they were delicious.

Thanks Jeff, they were good for sure...

WELL WORTH ALL THE WORK CHARLES, LOOKS DELICIOUS! RAY

Thank you Ray. It was a lot of work, but the results justify the means...

 

[chopsaw]

Looks great Charles . How did the bacon work out on the inside ?

 

[Gonna Smoke]

Looks great Charles . How did the bacon work out on the inside ?

Worked out fine, Rich. I had originally smoked the bacon to an IT of 150℉ so no worries there. Of course there wasn't any fat rendered at that cook temp, which would've been better, but I didn't want to dry out the tenderloin. May not be the flavor the original recipe was shooting for, but it was ok...

 

[Brokenhandle]

Looks great to me Charles! I'd eat a plateful of that... if I had it!

Ryan

 

[BrianGSDTexoma]

That looks really good Charles. Nailed the temp!

 

[slavikborisov]

...but how to cook it was the question. After seeing this thread by Jason millerbuilds ...

Another stuffed Pork Tenderloin

The family really loves the stuffed pork tenderloins that I make. Made these up for labor day. Butterflied the tenderloins Onions add such great flavor and moisture Cream cheese and some of my salt free pork rub Left one with mushrooms and onions Right one with green chilis and onions...

www.smokingmeatforums.com

...the decision was made so here we are, Yet Another Stuffed Pork Tenderloin...

But I went a slightly different route. After scanning the interweb for ideas, I landed here for inspiration...

Stuffed Pork Tenderloin

This stuffed pork tenderloin is rolled around prosciutto slices with seasoned mushrooms and spinach for a flavorful main dish to impress your guests.

www.allrecipes.com

Here's that recipe's list of ingredients...

• 3 tablespoons extra-virgin olive oil, divided, or as needed
• 10 white mushrooms, minced
• 1 shallot, minced
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon dried sage
• ½ teaspoon ground black pepper
• ¼ teaspoon salt
• ¼ cup chopped fresh parsley
• 2 cups fresh spinach
• 1 teaspoon Dijon mustard
• 1 (2 pound) pork tenderloin, butterflied and pounded flat
• 4 slices prosciutto

Couple of changes I made were using portabella mushrooms instead of white buttons, fresh sage instead of dry because I had it, my homemade bacon instead of prosciutto, yellow onion instead of shallots because I had them, and I added ½ a yellow pepper because, you guessed it, I had it. Omitted the parsley because I didn't have it . So here we go...

Some of the cast of characters. Ignore that lemon hiding out in the back, he was trying to photobomb the scene...
View attachment 704799

Finely chopped the mushrooms, pepper, and onion...
View attachment 704800

Sauteed the mushrooms, peppers, and onions along with the sage and other seasonings in some EVOO until tender, added the fresh spinach and continued until the spinach was wilted. Once the spinach was wilted, a good squeeze of the Dijon mustard was stirred in...
View attachment 704802
View attachment 704801

Meanwhile, I butterflied the tenderloins and pounded them out flat with a mallet...
View attachment 704803
View attachment 704804

Layered the bacon and then the sauteed stuff...
View attachment 704805
Sheila thought some cheese would be good and we had some Provolone, so put that on one loin.
View attachment 704806

Rolled and tied, ready for the grill...
View attachment 704807

Grilled indirect with some lump, pulled at 145℉ and sliced...
View attachment 704808
View attachment 704810
View attachment 704811

Served with steamed mixed veggies, roasted potatoes and sour cream, and yeast rolls. Time to eat...
View attachment 704812

For an ad-lib, I think it turned out pretty good and everyone else agreed...

Looks mighty tasty !!

 

[gmc2003]

Fantastic looking meal Charles(minus the shrooms LOL), and who said that folks who beat their meat aren't good at stuffing it.

Point for sure
Chris