My stuffed tenderloin with bacon wrap.

mitchf350 · January 31, 2011, 09:35:13 AM

I going to make this tenderloin tonight. I had a 2.5lb tenderloin that I roll cut. Inside will be bell peppers mushrooms and mozzarela cheese. Im trying a new seasoning to. I tried to work with some crappy thin cut slice bacon for the weave wrap but had a hard time. Any ways With this loin being rolled how should I check the temp with my mavrick?

TestRocket · January 31, 2011, 10:10:16 AM

I would think you would be ok with just sticking your temp probe in half way or so and then check it about every ¼ inch pulling out! It looks good, good luck! ;D

mitchf350 · January 31, 2011, 12:51:45 PM

Thanks for the tip! hope it turns out well. This is my 6th smoking last one was a boston butt. So far I havent had a bad session yet.

TestRocket · January 31, 2011, 02:59:32 PM

Please don't forget to post the money shot! ;)

mitchf350 · January 31, 2011, 05:34:24 PM

Quote from: TestRocket on January 31, 2011, 02:59:32 PM
Please don't forget to post the money shot! ;)

Ill try to get one up tonight! its at 140* @ 4hrs. looks like my cheese melted out :'(

bears fan · January 31, 2011, 07:05:27 PM

you need to get some hi temp cheese from your local meat counter. Just ask them for it, I'm sure they will have it. It withstands the heat better and will not melt out.

mitchf350 · January 31, 2011, 07:31:17 PM

Quote from: bears fan on January 31, 2011, 07:05:27 PM
you need to get some hi temp cheese from your local meat counter. Just ask them for it, I'm sure they will have it. It withstands the heat better and will not melt out

Ive read about that high temp. Ill need to try it once. Well Im having a hard time uploading the pic from my phone. But it looked an smelled real good. But.... I thought it was discusting. It would have been good with out all the stuffings. Ill try to get a pic up in a bit.

mitchf350 · February 01, 2011, 12:34:16 PM

Will bacon make the outside pink? My temp nearest the center was 170 after ftc so it was done. Just wondering

SnellySmokesEm · February 01, 2011, 05:36:37 PM

That's $$$$$ Bro!!! Awesome job! Looks done to me!

ArnieM · February 01, 2011, 05:44:36 PM

That looks great mitch, especially for a first attempt. Pretty colors in there. :D

An alternative on the cheese is to plug the ends up with some sort of meat that won't shrink much. Ham comes to mind. It helps to hold the cheese in.

SnellySmokesEm · February 02, 2011, 05:53:31 AM

It also helps to use chunk cheese instead of shredded.

Caneyscud · February 02, 2011, 07:04:37 AM

When, I do stuffed pork tenderloin, I'll either take two and either double butterfly or "spiral/peel" them and put the stuffing on one and put the other on top. I'll use some sausage in the ends as a plug to keep cheese in and then wrap in bacon. It'll be longer rather than chubbier, and will be easier to stop the cheese from leaking out and be faster to get to temp. I also use strips of cheese say 1/2"x 1/2" by however long your block is.