Where my pickle fans at? This dill pickle stuffed pork tenderloin was NEXT LEVEL when doing pork tenderloin on the BBQ. It had a smokey juicy exterior, with a creamy dill pickle sauce, and that c r u n c h of pickle on the inside. Smoked pork tenderloin pairs so well with the green stuff, so I made sure this recipe was jammed pack with pickle punch!! Try this Smoked Pork Tenderloin recipe today!!
WHAT YOU'LL NEED
(I used my Louisiana Grills Founders Series 1200 )
(I used my Apple Blend by Louisiana Grills)
(Hack you can also use non-flavoured dental floss)
PREP TIME: 20 Minutes
GRILL TIME: 1.5 Hours (Approx)
TOTAL TIME: 2 Hours
GRILL TEMP: 300 Degrees
INTERNAL TEMP: 145 Degrees
Pork Tenderloin Roast
Pork Rub (I used "Citrus Parmesan Rub" by Louisiana Grills)
Pickles (3 medium, divided)
Cream Cheese (1/4 cup)
Parmesan Cheese (3 Tbsp)
Garlic (1 clove, minced)
Pickle Juice (From the jar, 3 Tbsp)
Dill (1 Tbsp) Salt and Pepper (to taste)
Preheat your pellet grill to 300 degrees. For this smoked pork tenderloin, I used my Louisiana Grills Founders Series 1200. Then prepared my dill pickle stuffed pork tenderloin. I like starting by always having my stuffing ingredients ready. This helps keep your meat contamination minimal, and less washing of your hands. Cut one pickle into a fine dice, and the other two pickles in long thin verticle slices. Next combine your dill pickle stuffing by using a small bowl, and adding your minced pickle, cream cheese, parmesan cheese, garlic, dill, pickle juice, and salt and pepper. Mix thoroughly and set aside.
Next prep your smoked pork tenderloin by removing any silver skin. For this smoked pork tenderloin recipe, we are stuffing it. Slice the pork tenderloin in half with a sharp knife. Spread your dill pickle sauce evenly, then lay your remaining slices of pickles. Secure and tie together with your butcher string. Lastly, rub the exterior with your favourite pork rub. I used, "Citrus Parmesan Rub" by Louisiana Grills. This is the best way to do pork tenderloin on the BBQ.
Once your pellet grill is preheated, throw your smoked pork tenderloin directly on your grill. Smoke at 300 degrees until an internal temperature of 145 degrees at the thickest part of your smoked pork tenderloin. Before slicing, ensure to rest for at least 5 minutes. Slice into 2" to get the perfect bite.
- Use long strides of your sharp knife. This helps cut your pork tenderloin evenly.
- Slide your butcher string under your smoked pork tenderloin BEFORE you stuff it. This helps keep everything together when tying and binding altogether.
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