jwtseng
is one Smokin' Farker
I was going to do a stuffed pork loin, but since the "2016 Pork Tenderloin Master" TD was going on I decided to make some adjustments and enter the whole shebang...
Here are most of the ingredients gathered up:
I knew there had to be more than one tenderloin in that package, but I was glad when I opened it up and saw that the two tenderloins were of comparable size:
I butterflied the tenderloins and then pounded them flat and positioned them on top of the bacon-weave that I had waiting. I used an extra strip of bacon to cover up the gap between the two tenderloins.
The stuffing for this tenderloin consisted of a mushroom pate with garlic & shallots, as well as parsley, kale, jalepenos, and dried cranberries. It's not the most appetizing to look at at this point, but the stuff tasted good.
Here it is all rolled up...look Ma, no meat glue!
Since the whole thing weighed almost 4 pounds by now, it was going to be difficult to handle with the bacon wrap and all, especially since the plan was to grill this beast on the grill. I decided to wrap it tightly in saran wrap first. This made it easier to truss it all up with butcher's twine. The plan before grilling was to cut the saran wrap out from under the twine to keep the whole thing together....this ended up being really easy.
Here's a pic of my Santa Maria...been loving it recently!
Here's a shot of the trussed up roll sans saran sitting on the grill:
Grilling time was a relaxing 3 hours mostly indirect with constant turning and tempering off the grill. Internal temp was 135F at the end. Smelled and looked great, I thought!
The bacon rendered from the outside and butter from the mushroom pate rendered from inside.
Here the finished product...no sides needed!
Here are most of the ingredients gathered up:
I knew there had to be more than one tenderloin in that package, but I was glad when I opened it up and saw that the two tenderloins were of comparable size:
I butterflied the tenderloins and then pounded them flat and positioned them on top of the bacon-weave that I had waiting. I used an extra strip of bacon to cover up the gap between the two tenderloins.
The stuffing for this tenderloin consisted of a mushroom pate with garlic & shallots, as well as parsley, kale, jalepenos, and dried cranberries. It's not the most appetizing to look at at this point, but the stuff tasted good.
Here it is all rolled up...look Ma, no meat glue!
Since the whole thing weighed almost 4 pounds by now, it was going to be difficult to handle with the bacon wrap and all, especially since the plan was to grill this beast on the grill. I decided to wrap it tightly in saran wrap first. This made it easier to truss it all up with butcher's twine. The plan before grilling was to cut the saran wrap out from under the twine to keep the whole thing together....this ended up being really easy.
Here's a pic of my Santa Maria...been loving it recently!
Here's a shot of the trussed up roll sans saran sitting on the grill:
Grilling time was a relaxing 3 hours mostly indirect with constant turning and tempering off the grill. Internal temp was 135F at the end. Smelled and looked great, I thought!
The bacon rendered from the outside and butter from the mushroom pate rendered from inside.
Here the finished product...no sides needed!
