About Us

Joined by our passion for meat, beer, cards and meat, we created a compitition bbq team to partake in just that.

Wednesday, August 19, 2009

Stuffed Pork Tenderloin

Here's how Big Daddy Black makes stuffed pork tenderloin.

Note: Normally I use pork lion instead of tenderloin because it is a larger cut of meat and can be pounded out larger. The way it is cooked (smoked) it doesn't really matter as far as tenderness.

Slice the loin (tenderloin) about half way down and pound flat. Be careful not to tear the meat too much. This is the hardest part!

Oil both sides of the loin and add a dry rub - in this case I used Marjoram and dill weed. Lay down a layer a layer of spinach and then the Gorgonzola and Parmesan cheese. Next add a layer of your favorite dried meat. In my case, i used dried peppered salami.

Roll the meat up in as tight as a roll as possible.

Pin the meat shut with wooden skewers, metal skewers or - what I did - combination of metal skewers and tooth picks. The tighter the roll the less oil will render out of the cheese and meat. The more of the oil and fat trapped in the meat the more tender (and fattening) the meat will be.

I sprinkled some different spices on the outside of the meats. The cheese had such a heavy flavor that it didn't really matter. The spices on the inside of the roll and the pepper on the salami had a greater effect.

Tenderloin smoked for about 1 1/2 hours at 250 F.

Sliced up pretty clean. I probably could have added 2 or 3 layers of spinach to make it more attractive for the ladies. Maybe with a layer of cheese in between the layers of spinach for the boys?
Note the nice thick smoke ring (pink meat from the outside in). Not bad for a quick cook time.

Note: A loin instead of a tenderloin would have produced a larger flat section of meat and more layers or coils. Still doesn't look too bad.

I could have drizzled some balsamic vinegar and dusted the plate with spearmint, chives, and basil - but that would have been trying too hard. (I suck at presentation!).

Bottom line:
Use a loin instead of tenderloin so the pinwheel is more evident.
Anyone can make peppered mashed potatoes. I also used sour cream instead of whole whipping cream in the potatoes since the potatoes were an impromptu dish. Whipping cream would have made the potatoes a lighter color and more presentable.

No comments: