Smoked Stuffed Pork Tenderloin Recipe

Smoked Stuffed Pork Loin [BBQ Butterflied & Rolled …

WEBMar 22, 2021 · Tie with twine, tying every 1-1 1/2 inch. Coat the rolled loin in dry rub. Fire up your smoker to 225°F (107°C). If you are using a …

Rating: 4.8/5(5)
1. Prepare pork loin by peeling off the silverskin and use a fillet knife to trim away any excess fat.
2. Dry brine the loin by applying kosher salt all over and rub it in. Place loin in the refrigerator and leave for 2-3 hours.
3. Prepare stuffing by heating olive oil in a skillet over medium heat. Add chopped onion and saute. Add chopped mushrooms and cook for another 3-5 minutes. Remove from heat and mix in rosemary and oregano. Put to one side to cool.
4. Butterfly the pork loin by cutting it lengthwise along its side. Cut to within 1/2 inch to its other side to keep the loin intact. Open the loin in a book-like fashion.

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Traeger Smoked Stuffed Pork Tenderloin Easy bacon …

WEBJul 6, 2023 · Instructions. Preheat your grill to 325°. Start by butterflying the tenderloin and laying it flattened out onto a cutting board or other flat …

1. Preheat your grill to 325°.
2. Start by butterflying the tenderloin and laying it flattened out onto a cutting board or other flat surface.
3. In the middle of the tenderloin, stack your spinach leaves flat on top of each other the whole length of the tenderloin.
4. Next place chunks of the cheeses next to and on top of the spinach.

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Stuffed Pork Tenderloin with Caramelized Onions Hey …

WEBFeb 13, 2020 · Cook for about 20 minutes over medium heat, stirring occasionally, until the onions have darkened considerably in color. …

1. Cook the bacon. Preheat a 9 inch cast iron skillet over medium-high heat. Add the bacon pieces and cook until the fat is rendered and the bacon pieces are crisp. Remove the bacon pieces to a paper towel to drain and leave the bacon fat in the pan.
2. Make the balsamic caramlized onions. Add the butter and the sliced red onions to the empty skillet. Cook for about 20 minutes over medium heat, stirring occasionally, until the onions have darkened considerably in color. Reduce the heat to low and stir in the balsamic vinegar. Remove the onions from the pan and set aside.
3. Remove the fat from the tenderloin. Place the pork tenderloin on a large cutting board. Remove any excess fat or silverskin from the exterior of the tenderloin.
4. Butterfly the pork. Butterfly open the pork tenderloin by using long strokes of your knife along the side of the tenderloin about 1/2 inch above the cutting board. Keep the slices parallel to the cutting board and roll open the tenderloin while slicing.

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