Stuffed Pork Tenderloin

[lumpy]

Had 2 tenderloins in the freezer and got them ready for cooking.
Hammered them flat and stuffed.


Smoked one
BBQ'd the other


This is the smoked one.............of course much better than BBQ`d


Lumpy

[scrapdog]

OH MY GOD that looks great.   How DID you do that??

[lumpy]

Which part?
Lump

[NePaSmoKer]

Thats a secret receipt  ;D  :D


nepas

[lumpy]

Theres that word again  8)Secret! Eh Rick!

Lumpy

[scrapdog]

How did you do ALL of it??? 
I gotta know---that looks fantastic
and i bet it eats better than it looks

Ha Ha secret recipie?     ha ha

[NePaSmoKer]

Theres that word again  8)Secret! Eh Rick!

Lumpy

Always looks fantastic Lumpy. Nice job

nepas

[HawkeyeSmokes]

How did you do ALL of it??? 
I gotta know---that looks fantastic
and i bet it eats better than it looks

Ha Ha secret recipie?     ha ha

Nepas has secret receipts. He keeps holding out on us.  ;D Just kidding, it's kind of an on going thing.

By the way Lumpy, that smoked tenderloin looks really great. My guess on your secret is a real big hammer to pound that meat out!

[mikecorn.1]

What IT did you take the smoked one to?

[lumpy]

Big hammer yes! But still peeled it with a large knife.

2.5 hours of smoke (cherry) and set the BDS at 240. Pulled it out after smoke was done. It was cooked perfectly.
Its hard to IT something like this, since its not solid meat and was filled with veggies.

Lumpy

[Tenpoint5]

Two Gold Stars from me on that one Lumpy Looks Great!!!

[OU812]

That stuffed tender looks tasty love the veggies

I know someone who does something kinda like that  :D

[Smokin Soon]

Looking good!, I could use some direction on the cutting and hammering part

[lumpy]

SS
2 ways to cut it.
Cut right down the middle, stop about 1/4 down. Basically your butterflying it. Once its butterflied, cover it with saran wrap, lay on a cutting board and start hammering. Hammer all the thick parts until you have an even consistency.

The other way is to cut from the bottom (length wise) almost all the way through. Its like peeling an apple.
Once your done, you've got the tenderloin in flat form.

Hope that helps.

Lumpy

[HawkeyeSmokes]

SS
2 ways to cut it.
Cut right down the middle, stop about 1/4 down. Basically your butterflying it. Once its butterflied, cover it with saran wrap, lay on a cutting board and start hammering. Hammer all the thick parts until you have an even consistency.

The other way is to cut from the bottom (length wise) almost all the way through. Its like peeling an apple.
Once your done, you've got the tenderloin in flat form.

Hope that helps.

Lumpy

I found that when doing this to chicken breasts, it helps if you sprinkle a few drops of water on the saran wrap. Seems to lubricate and help the meat to keep from sticking to it. I would think it would work the same on pork.