Stuffed Pork Tenderloin
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There are a few riffs on certain recipes that make it into the rotation time and time again - bacon wrapped pork tenderloin is one of those recipes and we riff often!
Our latest incarnation is a mouthful - bacon wrapped pork tenderloin slow smoked over post oak and slathered with Somethin' Somethin' Sauce to get that sticky glaze. Oh, did I mention its stuffed? We threw together a mixture of bleu, gruyere, parmesan and cream cheeses with Somethin' To Cluck About' to take this Somethin' To Beef About' rubbed tenderloin over the top. The smoky sweetness of the glazed bacon and tenderloin contrast perfectly with the funky, herby creaminess of the cheese filling.
This might have been my favorite bite all year.Author:
1 pork tenderloin
1 lb of thin sliced bacon (approximately 14 strips).
2 tablespoons of Somethin' To Beef About'.
- 1 bottle of Somethin' Somethin' Sauce.
- 1 tablespoon of Somethin' To Cluck About'.
- 1/4 cup of your favorite bleu cheese.
- 1/4 cup of gruyere cheese.
- 1/8 cup of parmesan cheese.
- 4 tablespoons softened cream cheese.
- Some cling wrap.
In a bowl, mix the cheeses and the Somethin' To Cluck About' until a smooth consistency and set aside.
To prepare the pork tenderloin, remove any fat or silver skin from the meat. Using the cutting board and a sharp knife, butterfly open the tenderloin making sure not to cut through the meat completely. The goal is a cavity to store the cheesy goodness. Set aside.
Lay down a layer of cling wrap on the cutting board and begin to build the bacon lattice.
To make the bacon lattice weave, lay 7 strips of thin sliced bacon next to each other. Fold down every other strip of bacon by half.
Lay a strip of bacon horizontally across the unfolded strips of bacon.
Fold the strips of bacon across the horizontal strip.
Repeat this, folding alternating pieces of bacon, until there is a basket like weave.
Sprinkle the Somethin' To Beef About' on the inside of the bacon lattice, coating evenly. This will end up on the pork tenderloin when everything is done.
Place the butterflied pork tenderloin on the bacon weave, towards the bottom of the lattice. You will want room to roll it up.
Spread the cheese mixture evenly along the bottom edge of the butterflied pork loin, using all the mixture.
Starting with the inside edge of the tenderloin, roll tightly until all the cheese mixture is contained in the tenderloin. Place the tenderloin at the bottom of the bacon lattice and using the cling wrap, firmly roll the pork tenderloin until the bacon covers the tenderloin. Secure the ends and wrap tightly in cling wrap. Let this rest overnight in the refrigerator to help all the parts adhere together.
Before cooking, be sure to set a thermometer, aiming for the pork itself, not the filling. Set the temperature to 135°F.
Smoking this tenderloin is a two part deal.
Get the smoker to approximately 180°F with your favorite smoke wood. I used post oak for this. Smoke the tenderloin for approximately an hour and be sure to place the tenderloin on the smoker cold for maximum smoke absorption and to ensure the filling does not melt early.
After about an hour, remove the pork tenderloin and stoke that smoker up to 350°F.Place the tenderloin back on the smoker and let it ride until 135°F internal temperature has been achieved. At this point, you will want to reset your thermometer to 145°F and begin basting the tenderloin with our Somethin' Somethin' Sauce, glazing the tenderloin every 5 minutes until an internal temperature of 145°F is reached.
Let rest for at least 15 minutes, cut into medallions and serve. Enjoy that smoky gooey goodness!