Pork Tenderloins two ways.

[Jose Suro]

Hi All,

A quick cook tonight. Had a couple of pork tenderloins handy so I made mignonettes wrapped in bacon with one. The other I opened up like a book and stuffed it with precooked onions, mushrooms, baby spinach and with fresh Mozzarella. Smoked them indirect for over half an hour and then seared them. Some of the best tenderloins I've had in a long time!

Onions and mushrooms sauteing on the Lodge steel skillet

Then the baby spinach joining in

All ready and cooling off

Then all the meat on indirect for about 40 minutes smoking with apple wood

Onto the sear over really hot coals

And finally on the plate with yellow rice and signature black beans

Great smoked flavor and really tasty!

All the best,

Jose

 

[Clint]

I think I found the first thing I'll try with my knew nife - (was gonna say I could almost smell it but then I saw Mr Noble's post!

 

[ChuckO]

Excellent Jose!

 

[Mary Teal]

Nice! I too have a pork tenderloin in the refer defrosting for tomorrow's dinner.. I was thinking about stuffing it as well.
Thank you for the little push....Your's look wonderful!

 

[Cliff Bartlett]

FANTASTIC JOSE. Wonderful photography too!

 

[Tony R]

Nice work! Cool pics

 

[Jose Suro]

I think I found the first thing I'll try with my knew nife - (was gonna say I could almost smell it but then I saw Mr Noble's post!

You'll have some fun doing this. A sharp knife is surgical. I used my yanagi for this, doing two cuts and opening the tenderloin into three connected parts:

 

[Rich Dahl]

Very nicely done looks superb! Great photos too!

 

[Barb D]

Jose, all I can say is fantastic cookand great pics.

 

[James Lake]

Great cook, photos and knife....nicely done my friend!

 

[Bob Correll]

Perfect looking pork and pics Jose!

 

[S.Six]

I've got to try that out with a pork loin.

 

[Tim McCann]

Great cook! And great Samurai sword!

 

[John Solak]

Looks really good both ways!!!