How To Smoke Bacon-Wrapped, Stuffed Pork Tenderloin
On this Smoker's Guide to What's For Dinner brother Ryan cooks up a real table pleaser: bacon-wrapped, stuffed pork tenderloin.
Ryan pulls back the curtain to make this recipe easier and more delicious, and to help you master more cooks in your home with techniques like:
???? Prepping and weaving the perfect bacon lattice
???? Pounding out your butterflied pork tenderloin for easier stuffing and rolling
???? Multi-temp cooking for the right balance of tenderness, smoky flavor, and crisp bacon
Sit back, relax, and enjoy this cook from Smoke Hollow in southeast Missouri, or follow along and outcook your neighbors with What's For Dinner at your house tonight.
Ingredients:
Pork tenderloin
12-14 strips thick-cut bacon, preferably same width
8 oz cream cheese
2 cups shredded gouda
Butt the Kitchen Sink BBQ rub
Trauma Hogs BBQ SPG seasoning
Bread crumbs
½-1 tsp salt (we used sea salt)
1 tsp ground black pepper
Steps:
Set out the cream cheese so it will soften at temperature for at least an hour before you'll need it.
Make sure you have plenty of wood pellets or fuel and warm your smoker to 180°F.
Lay your bacon strips directly on the grates of your smoker, cooking at 180 for around 20 minutes or until the bacon glistens as the fat begins to render.
Thoroughly rinse and pat dry your pork tenderloin, then cut it lengthwise to butterfly it and lay it flat.
Use a mallet, meat tenderizer, or flat skillet to pound the tenderloin flat.
In a large bowl, hand mix the cream cheese, salt, pepper, and shredded gouda.
Weave your bacon into a lattice by laying out 6-7 strips side-by-side, then folding up alternating strips as you tuck in the crossing strips.
Spread the cheese mixture onto the flattened tenderloin, pressing it smoothly and evenly across the pork.
Sprinkle bread crumbs over cheese mixture, which will help to bind and hold the mixture inside your butterflied tenderloin as it cooks.
Roll the tenderloin tightly, leaving the remaining opening facing up. You can add toothpicks to hold it together if you would like.
Season the entire pork tenderloin with a base layer of Trauma Hogs SPG, then a layer of Smokin' Brothers Butt The Kitchen Sink BBQ rub.
Lay the bacon weave over your tightly-wrapped pork tenderloin, then tuck the remaining parts of the lattice underneath. This is another spot you can use toothpicks if you choose to.
Carefully transfer everything to the grill. We cup, lift, then gently set the wrapped, stuffed tenderloin directly on the grates. You can choose to set it on a strip of aluminum foil to gather any cheese mixture that might drip out.
Cook at 180°F for one hour.
After an hour, turn your grill up to 250°F. Continue to cook until the inside pork has reached your desired temperature—we cooked to 150°F internal temp.
After temperature is reached remove the pork tenderloin and let it rest. We waited about 10 minutes.
Remember to remove any added toothpicks, slice, and serve.
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Indirect Heat: Grill-Roasted Sweet Stuffed Pork Loin
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Heat your grill instead of your kitchen in July. This stuffed pork loin fits the bill for a weeknight family dinner, but lean cuts of pork can go from succulent to dry and stringy in a matter of just a few degrees. Get the key temps and techniques you need and put this delicious dish on your summer grilling menu.
Smoked Stuffed Pork Loin - How To Stuff A Pork Loin - 10K Collaboration
On this video, I smoked up a stuffed pork loin on my Yoder YS640 pellet smoker. I stuffed the pork loin with ricotta cheese, Parmesan cheese & provolone cheese and spinach. I used Ozark Heat from R Butts R Smokin on the inside of the loin and Ranchero Rub from Cattleman's Grill on the outside of the loin.
This video is a collaboration video with my buddy Tommy at Gallery Backyard BBQ, click the link to his channel below. We're both celebrating 10,000 subscribers!
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Easy Mushroom Bacon Stuffed Pork Tenderloin - Natasha's Kitchen
Juicy Stuffed Pork Tenderloin loaded with mushrooms and bacon is an easy, inexpensive and tasty way to feed a crowd or make for dinner.
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INGREDIENTS for Mushroom Bacon Stuffed Pork Tenderloin:
4 Tbsp olive oil, divided
2 slices bacon, chopped
6 oz brown (baby bella) mushrooms thinly sliced
1/2 small onion (1/3 cup), finely chopped
1.5 tsp sea salt, or to taste, divided
1/2 tsp black pepper, divided
1 garlic clove, minced
1/4 cup chopped fresh parsley, plus more to garnish
1 pork tenderloin (1 1/2 lb), silver skin removed
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Stuffed Pork Tenderloin Recipe - How to Cook Pork Tenderloin on the Grill
Stuffed Pork Tenderloin Recipe - Grilled Pork Tenderloin on wood Planks EASY ** SEE OUR BBQ ACCESSORY GUIDE:
In this Easy stuffed Pork Tenderloin Recipe, we will teach you how to cook a Pork Tenderloin that is wrapped in procuitto stuffed with goodness and cooked on Wood planks. This delicious Pork Tenderloin Recipe is one that is simple to do and tastes great! We made these on the Weber Kettle Grill using Wood Planks from Wildwood Grilling, but you can also do this on any grill using the indirect cooking method. Everything you need to know is below.
ITEMS USED - (Recipe Below)
Wildwood Grilling -
WOOD PLANKS -
Weber Kettle (classic)
(USA)
(CDN)
Slow N Sear Plus (for 22’’ Kettle Grills)
MAVERICK XR-50 THERMOMETER
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THERMOWORKS THERMAPEN MK4
BBQ DRAGON
CHIMNEY OF INSANITY
Napoleon Professional 5 Piece tool set
(USA)
(CDN)
Hanzo 9.5 Chef Knife
MORE - WILDWOOD GRILLING
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HOW TO STUFFED PORK TENDERLOIN ON THE GRILL
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INGREDIENTS NEEDED:
- 1 Pork Tenderloin (as big as you can find - usually 1.25lbs+/-)
- 2 strips of bacon
- 1/2 onion chopped
- 5 small mushrooms thinly sliced
- 2 cloves garlic
- Handfull of spinach
- Salt and Pepper to taste
- Proscuitto (5-6 slices)
METHOD:
Step #1
To Start off, you are going to take your wood plank and soak it in a dish of with water for around 1 hr. While the wood plank is soaking, butterfly the pork tenderloin by taking a sharp knife and slicing the tenderloin in a circular motion so it lays flat and about 1/4 inch thick. If you can't get it thin enough lay some plastic wrap on top of the tenderloin and fit it a few times with a cast iron pan until it is at your desired thickness. With the tenderloin butterflied and laying flat move onto making your stuffing. To do this, fry your chopped bacon then add in your onion, mushrooms, garlic, spinach and then add salt and pepper to taste.
Step #2
To stuff the Pork tenderloin, spoon on your sauteed stuffing and lay it on the tenderloin evenly. Begin to roll up the tenderloin by applying firm pressure as you roll it up. After it has been rolled layout 5-6 slices of prosciutto onto a sheet of plastic wrap, place the tenderloin on the prosciutto and then roll the prosciutto onto the tenderloin. As you roll remove the plastic wrap and discard.
Step #3
With the Stuffed Pork Tenderloin wrapped and ready to go get your grill set up for cooking around 375F. One the grill is up to temperature put the wood plank onto the grill opposite the coals and then place the Stuffed pork tenderloin onto the wood plank. Close the lid and begin cooking until your tenderloin reaches an internal temperature between 142F-145F.
Slice and enjoy.
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About this video:
In this Stuffed Pork Tenderloin Recipe video, Jabin from Postal Barbecue will teach you How to make proscuitto wrapped pork tenderloin on the grill using wood grilling planks. This stuffed Pork Recipe is easy to do and taste great. You can use this method for other stuffed pork tenderloin recipes. Enjoy.
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Stuffed Pork Tenderloin
Stuffed Pork Tenderloin for oven, grill or even a stove top.
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