Stuffed bacon wrapped pork tenderloin 2 ways on the ProBBQ

Well I got me some pork tenderloin this week and could not wait for a day off to do up some BBQ.

I did two different ways this time. The first was my mushroom wild rice stuffed version and the second one way a real winner.

I cut out the tenderloin so it was nice and wide and spread a layer of pesto topped with some sun dried tomatoes, feta cheese, basil leaves and black olives...

Both loins were wrapped in bacon.. Man, I love smoked bacon.



Guess which ones is which..

The mushroom wild rice baby..





The pesto stuffed one.





Man, I am getting good at this..
Dinner as I knew it this night..

Wow, nice lookin Plate, Roxy

I never stuffed a loin with rice so far, gotta give it a try.
You can only win by stuffing a loin with pesto and cheese(buffalo mozarella is my fave) and basil, those mediterian stuffings
turn out superb all the time.

Cheers,

DM

Wow That looks just good!
My other half bought two pork tenderloins on Monday with the intention of doing something similar this weekend, now she is going to have to be even more inventive!!
Looks like I am going to keep inviting people to eat!

Roxy, I didn't have to get past the first picture wrapped in bacon before it was cooked to knew it was gonna be good. I can taste it from here!!
Will need to put that on my must try list, I love mushrooms and wild rice.

It kinda looks like that one is mixed with something? Is it, Or is it just the shrooms and rice?

bowhnter wrote:Roxy, I didn't have to get past the first picture wrapped in bacon before it was cooked to knew it was gonna be good. I can taste it from here!!
Will need to put that on my must try list, I love mushrooms and wild rice.

It kinda looks like that one is mixed with something? Is it, Or is it just the shrooms and rice?

It is sauted onions, bacon bits, mushrooms, green onions and table cream that has been simmered until it gets real thick. Along with my favorite seasonings, there is also a good bit of fresh thyme.

Noted, and gonna have to try it! Thanks

Hi Roxy
Would you mind if I used the pikkies you posted, in a brochure I am putting together?
I dont think the loins coud look any better!!!!!!!!!!!!!
Thanks in advance
Pete

FRENCHPETE wrote:Hi Roxy
Would you mind if I used the pikkies you posted, in a brochure I am putting together?
I dont think the loins coud look any better!!!!!!!!!!!!!
Thanks in advance
Pete

Hey, by al means feel free to use the pix. That would be kinda cool..

Roxy
Thanks. I will let you see the final version!
best regards
Pete

The loins look great, but the sun dried toms loin looks amazing! I think I'm going to have to try that recipe.

This all looks great, could you tell me roughly how long it take to cook these tenderloins on the smoker?

Novice wrote:This all looks great, could you tell me roughly how long it take to cook these tenderloins on the smoker?

It depends on the temp you use. I like about 250 degrees personally and as I recall it is about 4 to 5 beers till its done.

bowhnter wrote:Roxy, I didn't have to get past the first picture wrapped in bacon before it was cooked to knew it was gonna be good. I can taste it from here!!
Will need to put that on my must try list, I love mushrooms and wild rice.

It kinda looks like that one is mixed with something? Is it, Or is it just the shrooms and rice?

I made a cream reduction with asiago cheese and some fresh herbs.

Saute diced mushrooms, add some garlic puree and some herbs (rosemary and thyme). Cook a minute or two. Add heavy cream and simmer, stirring until the cream reduces. Add cheese and Precooked rice. Allow to cool before adding to the pork loin.

Thanks Roxy, it will be about 250. The tenderloin I have bought is not too big. 4-5 beers, well for me I reckon thats 2-3 hrs, but if a couple of mates turn up..................... it could be much less

Novice wrote:Thanks Roxy, it will be about 250. The tenderloin I have bought is not too big. 4-5 beers, well for me I reckon thats 2-3 hrs, but if a couple of mates turn up..................... it could be much less

Wont be that long, as I recall it is more like 2 hours. I take them to 165 degrees internal temp

Many thanks Roxy, If it works out ok I might even post some pic's, I'd better get started!

Roxy you are wonderful,

Did you use any wood for smoke?

jenks_24 wrote:Roxy you are wonderful,

Did you use any wood for smoke?

Yes, I always use some wood chunks when I cook. I use sugar maple, apple, wild cherry, pecan and hickory. I find for a nice smokey flavour I add a couple chunks every hour during the smoke session.

This might seem like a daft question to the seasoned pro's but how do you measure the internal temp on these stuffed tenderloins? With the stuffing running up the middle is it not difficult to ensure the probe stays in the meat? I guess the same question applies to stuffed fatties too.

steveheyes wrote:This might seem like a daft question to the seasoned pro's but how do you measure the internal temp on these stuffed tenderloins? With the stuffing running up the middle is it not difficult to ensure the probe stays in the meat? I guess the same question applies to stuffed fatties too.

If the stuffing is up to temp the meat will be as well as it is a wrapped package and all will come up to the desired temp at the same time. IMO.

I measure the internal temp with a digital probe that I insert on a 45 degree angle and move in and out through the center portion of the package.

Fair point about the stuffing temperature Roxy. My only thought is that fat pockets in meat can skew temp readings so I wondered if the same might apply with stuffing. But I guess logically what you said should hold true.

steveheyes wrote:Fair point about the stuffing temperature Roxy. My only thought is that fat pockets in meat can skew temp readings so I wondered if the same might apply with stuffing. But I guess logically what you said should hold true.

Aint not fat in a pork tenderloin, it is all on the outside which I trim off, along with the silver skin.

I have found with this dish that it is ready when it comes to temp with a probe. The meat will only get tougher the higher you take it. I dont like to overcook pork tenderloin as IMO there is no reason. With modern day pork production it can be eaten medium with not problem. Most folks dont care for medium pork and will send it back as we all still think well done when it comes to pork. As long as the general reading from the center of the roulade is over 160 your good to go.

when I mentioned fat pockets I was referring to other cuts of meat with fat marbling throughout and how these can skew internal temp readings. To be fair I've only oven roasted stuffed tenderloin before. I've done it stuffed with pesto but I make the pocket with the handle of a wooden spoon then pushed the filling in. To test doneness I've just used a skewer and checked for clear juices. It's good to hear your experience with the probe in the centre as I've not done this myself. Totally agree with you about medium pork too I can't stand over cooked meat. Am definately going to try smoking some stuffed tenderloins when my excel arrives. Cheers Roxy

steveheyes wrote:when I mentioned fat pockets I was referring to other cuts of meat with fat marbling throughout and how these can skew internal temp readings. To be fair I've only oven roasted stuffed tenderloin before. I've done it stuffed with pesto but I make the pocket with the handle of a wooden spoon then pushed the filling in. To test doneness I've just used a skewer and checked for clear juices. It's good to hear your experience with the probe in the centre as I've not done this myself. Totally agree with you about medium pork too I can't stand over cooked meat. Am definately going to try smoking some stuffed tenderloins when my excel arrives. Cheers Roxy

Good luck Bro.. If ya need any help feel free to PM me if ya want.

Where are you located by the way..?

I'm in Reading in the UK. I'm just waiting for my new Excel, my other half is buying it for my Birthday so I've got a six week wait but I'm building up a list of things to cook when I finally get my hands on it

Whereabouts in Canada are you? I was over there last year on holiday with the inlaws visiting members of their family. We went from Edmonton through Jasper, Golden, Salmon Arm, Whistler, Victoria and ended up in Vancouver. It's a really beautiful country.