I have to admit, before owning a pellet smoker, I wasn't much of a pork fan. Now, I'm obsessed. The smoke flavor really hugs tight to it, and when rolled slow, keeps it from getting dry. When your feeling fancy and want to spice up your pork, try stuffing your next pork tenderloin. Here's how I did it.....
Prep Time: 15 Minutes
Cook Time: 30 Minutes to 1 Hour
- Pork Tenderloin
- Bacon (2 slices, chopped) - Onions (1 small, diced) - Cream Cheese (1/4 cup) - Garlic (1 clove, minced) - Cajun Seasoning (1/2 Tbsp) - Tennessee Apple Butter Rub by @LouisianaGrills
- Butcher String
- Prep the stuffing for the tenderloin. First cook the bacon and saute the onions. I usually do this in the same frying pan over medium high heat (the oil from the bacon used to saute the onions). In a small bowl, mix the cream cheese, garlic, and Cajun seasoning and set aside.
- Butterfly your pork tenderloin by using a sharp knife, having your hand on the top to secure the meat, slice a large score 1/2" from the bottom. Continue slicing until your tenderloin completely opens up (making sure you don't cut all the way through). - Evenly spread the cream cheese mixture on one side of your tenderloin and top with the bacon crumble and onions. Slide your butcher strong under your tenderloin, approximately a string 3" apart from eachother. I do this before I roll so your not struggling to keep it together while dealing with the string. Pull upwards to pull over, carefully roll your tenderloin and tie each string securely. SMOKER: Preheat your smoker to 250 degrees. Place directly on grill to cook. I used a fruit pellet blend from @PitmastersChoicePellets (https://pitmasterschoicepellets.ca/). Smoke for approximately 45 minutes to 1 hour or until an internal temperature of 145 degrees. BAKED: Preheat your oven to 350 degrees. Place on baking sheet. Cook for Approximately 30 minutes or until an internal temperature of 145 degrees.
NOW OFFERING BOTH SMOKED AND BAKE VERSIONS on my website.
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