Triple Apple Grilled and Stuffed Pork Tenderloin

I got a new grill this week and decided to celebrate with an over the top stuffed and grilled pork tenderloin.

IMG_0820

This is a “triple apple” stuffed tenderloin.  The tenderloin was brined overnight in apple juice (12 oz apple juice, 1/4 cup salt, 1/4 cup sugar), stuffed with Granny Smith apples, then glazed with apple jelly on the grill.  And the grill?  It is a $25 Craigslist special :)

I picked up this beautiful little Weber Genesis Silver for next to nothing and fixed it with a $5 part.  Whoop! Whoop!

Weber Genesis Silver A

I started with some mushrooms and a diced up Granny Smith apple and cooked them down in a cast iron skillet.  They were seasoned with a little butter, salt and pepper and smelled pretty awesome while they were cooking.  After it cooks down stick it in the fridge for an hour so it cools down before using it as stuffing.

IMG_0787

Prep your tenderloin for stuffing like I showed over here. I added a dusting of bread crumbs, some Gouda cheese and the apple mushroom mix to the flattened tenderloin.

IMG_0792The guy got rolled up and tied tight, was lightly seasoned with some bbq rub and then placed onto the Weber Genesis Silver.  The grill had been preheated for ten minutes and was running about 400F.  The tenderloin was placed between the two burners for a little indirect high heat.

IMG_0799

The tenderloin was grilled for about thirty minutes and rotated every five or six minutes.  The cast iron grates made some really nice grill marks.

Pork tenderloin on a Weber Genesis SilverAfter the internal temperature of the tenderloin reached 135F on a digital thermometer I melted a half cup of apple jelly in the microwave and used it to glaze the tenderloin.  The simple glaze made the pork look amazing!

IMG_0813

I waited a very long ten minutes for this guy to cool and then sliced it up.  Very, very tasty!

IMG_0818

This was a great way to break in a new grill.  I can’t wait to grill more tomorrow!

Jerk Pork Tenderloin with Mango Salsa

This post is reprinted with permission from www.mmmgoblubbq.com

This is a recipe put together by a great guy I met on Twitter.  Joe runs a nice website and is a diehard Michigan fan. If you lik ehis recipe (you will!) head over to his website and see what else he’s up too!

jerk pork tenderloin with mango salsa

Every once and awhile, I will get the urge to cook something that doesn’t instantly clog an artery.  When this happens, (normally right around the time big foot and Elvis zoom past me on Haley’s Comet), I head to the store and pick up a few pork tenderloins.  I usually throw these on the smoker with a little chipotle seasoning and some pecan wood and cook until it hits 140 internal, but this time I decided to try a little something different. One of my favorite sites is Foodwishes with Chef John.  This guy keeps me laughing while making great video’s. I decided to make a version of his jerk pork tenderloin and all I can say is WOW!!!. This packs some serious heat and along with some great flavor.

INGREDIENTS:

  • 2 pork tenderloins. Trimmed of all silver skin.
  • 1/3 cup fresh thyme leaves
  • 3/4 chopped onion
  • 2 to 4 Scotch Bonnet or Habanero Peppers. Seeds removed
  • 4 garlic cloves
  • 2 tbsp minced fresh ginger
  • 1/4 cup white vinegar
  • 2-3 tablespoons soy sauce
  • 2 tablespoon vegetable oil
  • 3 tbsp brown sugar
  • 1 tsp fine salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon

 

DIRECTIONS:

 

Remove the seeds and stems from the Scotch Bonnet peppers. These little orange peppers look all cute and innocent but could be the devil. Make no mistake about it!! Don’t believe me? Take a bite and let me know how that works out for ya.  I went with 3 peppers this time, but will go with 4 next time around.  If you don’t like spicy things, go with 1.

 

JPT2

DEMON DEVIL PEPPERS


Once the peppers are de-seeded, throw them and the rest of the ingredients (except half of the brown sugar) into a blender and mix until smooth and ugly. I went with my new Nutribullet to mix this one up.

jpt3JPG

This thing is great. Get one.


This will look like a peanut butter milkshake gone bad. I mean it, it looks horrible. But one single taste and you won’t care what it looks like.  This recipe is like a night at the bar. Looks ugly early, but starts looking better the further along we go. :)

jpt4

UGH!!!

 

Once the marinade is mixed, reserve about 1/4th for basting. Add the other half of the brown sugar to the basting marinade and set aside. Now, we can start prepping the tenderloins. Trim all of the silver skin and any excess fat that you can from each loin. It’s a very lean cut, so this won’t take long.

 

jpt5

Before Trimming


Use a very thin and very sharp knife.  A fillet knife works best if you have one of those lying around.

jpt6

After Trimming


Once they are trimmed, cut in half and marinade for 4-8 hours.  As I mentioned, they are not pretty, but it’s about to get better. Soon!!

jpt7

Almost pretty?

 

Fire up the grill to medium heat. Don’t forget to grab your trusty meat thermometer. This is very important for good pork. We do not want to overcook it. Because it’s so lean, it will dry out fast if we over do it. Remove some of the excess marinade and place on a hot grill.

jpt8

About to get better lookin’


Don’t walk away! You will want to cook these for about 3-4 minutes per side. That’s 4 sides, not 2. they will start to get a little crusty on the outside.  We all love crustiness, right? 

jpt9

Hey There.  Come here often?


Once all sides are crusty and looking good, start basting. Baste all sides and continue cooking until you reach 140 degrees internal.  

jpt10

Getting better looking?

 

Once it’s reached 140 degrees, move to a cutting board and tent with foil for 5 – 10 minutes.  This will allow the meat to rest and the juices to redistribute.  This is mandatory!! Do not cut into it yet. 

 

jpt11

YUMMMMMM


Almost ready to slice.

jpt12

Your place or mine?

 

Slice it up and serve on a bed or yellow rice and with a little mango/corn/black bean salsa. Or, just eat it alone. It will be a little pink in the middle and this is ok.  Do not worry. Medium pork loin is safe to eat and extremely moist.

 

jpt13


The mango salsa adds some sweetness that helps offset the heat of the DEVIL peppers.

 

jpt14


One last pic before we eat.

jpt15

 

I can’t wait to try this on a sandwich later this week.  Jerk Pork Panini??? Sounds good to me.  Thanks for stopping by!

Courtesy of www.mmmgoblubbq.com

 

Cured Pork Loin

I have noticed that a lot of folks find this site when they are searching for information on how to cure a pork loin.  They end up getting sent to the post about dry cured pork tenderloin which is a pretty cool post but isn’t what they were really looking for.  I decided to put up a post specifically about how to cure a pork loin and hope that Google will eventually rank it.

So why would anybody want to cure a pork loin?  Because that is how you make Canadian bacon!  This is a super easy technique and the end result is fabulous.

Start with a pork loin (this is a 3.5 pound section) and remove the fat cap and silverskin. 

Place the pork loin in a gallon sized Ziploc bag and coat it thoroughly with a combination of Morton TenderQuick and brown sugar.  The Morton Tenderquick contains salt, sugar, nitrites and nitrates and will “cure” the pork.  Use one tablespoon of Morton TenderQuick mixed with one teaspoon of brown sugar per pound of pork.  This is the recommended application rate from Morton. 

After the pork has been thoroughly coated with the cure mix I like to add a quarter cup of maple syrup to the bag.  Expel as much air out of the bag as you can, seal it up and place it in your refrigerator for 6-7 days.

While the pork loin is curing it will expel a significant amount of liquid.  Turn the bag once a day to mix everything up and get even distribution of the cure.

When the pork is done curing remove it from the Ziploc, rinse it thoroughly with cold water and pat dry with paper towels.  It will feel firm to the touch.  You can either take this straight to the smoker or oven or apply another flavor layer with a rub.  I simply coated this one with black pepper.

You can bake this in your oven or smoke it on a grill.  This one was smoked for about two hours on my Weber Jumbo Joe (my new favorite grill).  If I was going to do this in my oven I would probably cook it at 375F for about an hour.  You are shooting for an internal temperature of 150F.  As always, don’t go by my time and temperatures alone.  If you don’t have a good digital thermometer then buy one now. This one is good, this one is the best.

Once your cured pork loin has reached 150F remove it from the smoker (or oven), wrap it in some plastic wrap and let it cool in the refrigerator for an hour or so.  You could go ahead and slice this guy up if you wanted but once it cools you can get slices that are much thinner and prettier.  You could use the same technique with a pork tenderloin instead of a loin to make something that would look like pepperoni sized Canadian bacon slices (would be great healthy substitute on a pizza).  If you want to do this with a tenderloin then shorten your time in cure down to two days.

If you liked this post I would appreciate it if you shared it with your friends with a Pin or a Tweet!  Thanks!!
 

Bacon Wrapped Pork Tenderloin Stuffed with Jalapenos and Cream Cheese

This was seriously good eats.  I cooked this stuffed pork tenderloin on my new grill (the most awesome Weber Jumbo Joe) but you could also do this in the oven.  I started with a brined pork tenderloin since I knew I was going to cook this guy past 150F and I wanted to make sure it didn’t dry out.

Bacon wrapped pork tenderloin stuffed with jalapenos and cream cheese

Start by removing the silverskin, performing a lengthwise butterfly cut and pounding the tenderloin flat.  It should look like this when you are done pounding:

Next you are going to spread a layer of cream cheese onto the flattened tenderloin and top that with a a handful of pickled jalapeno slices.

Roll everything back up like a pinwheel and use five or six slices of bacon to wrap the tenderloin and hold everything together.

At this point I applied a rub of turbinado sugar and chili powder (2:1), wrapped the stuffed tenderloin in plastic wrap and stuck in the refrigerator overnight.  I had planned on cooking it that evening but life happens and sometimes you have to adjust you plans.  The next day I fired up my Weber Jumbo Joe with the coals banked to one side (for you oven cookers throw this into a 425F oven for 40 minutes).

Weber Jumbo Joe Stuffed Pork Tenderloin

I grilled this guy for an hour and turned the tenderloin every twenty minutes.  At the 40 minute mark I painted the tenderloin with some barbecue sauce.  The tenderloin was “done” after 35 minutes (internal temp = 145F) but I kept grilling it to finishing rendering the bacon.  Here is what it looked like when I pulled it from the grill.

What surprised me about this cook was the apparent smoke ring that penetrated so deeply into the tenderloin.  In retrospect I don’t think that pretty pink color is a real smoke ring.  I suspect it was the result of the residual nitrite from the bacon curing the tenderloin as it rested in the refrigerator overnight.

I hope you give this pork tenderloin recipe a try; it really made me happy!


Pork Tenderloin Smoked in the Kitchen

Smoked Pork TenderloinSmoked Pork Tenderloin with Veggies

 

 

 

 

 

 

 

 

 

 

 

I just got an indoor smoker and after a few uses I am really excited!  I kept seeing these on old episodes of Iron Chef America and finally talked myself into buying one.  The smoker is essentially a stainless steel box with a roasting rack, drip pan and a tight fitting lid.  The handles are foldable so you can either use this on your stovetop or stick it in the oven.

Indoor smoker

My first cook with the smoker was pretty simple.  I followed the instructions and added 11/2 tablespoons of hickory chips (comes with the smoker) to the bottom of the smoker.  I then placed four bacon wrapped tenderloin medallions (seasoned them with a sweet dry rub) onto the roasting rack over the drip tray.  Place the drip tray on top of the wood chips, slide the lid onto the smoker and turn the heat on the stove to medium low.

 

 

 

 

 

 

 

 

 

 

 

 

It took about three minutes for wisps of smoke to start escaping from the smoker.  I am not talking about a smoke filled kitchen.  I am talking about, “Hey, what’s that great smell?”

After thirty minutes I used the handy dandy pull loop on the lid (stayed cool to the touch) and slid back the lid to find four pretty pieces of smoked pork tenderloin.  I brushed them with some melted raspberry preserves and just stood there like a goofy fool savoring the smell of smoked pork.

Take a close look at the picture of the sliced medallion.  Notice how it is pink on the outside?  That is a smoke ring!!  Before I had this smoker I always had to fire up one of my Weber kettles to get a smoke ring.  Whoo hoo!!

My next cook was a little more ambitious.  Since the smoker is essentially a sealed roasting box I decided to roast some veggies along with a tenderloin.  I sliced up a few Yukon Gold potatoes, seasoned with a garlic herb mix, and added them to the bottom of the drip pan with a pat of butter.  I placed a pretty tenderloin on the rack along with some stuffed mushrooms.

The cooking process was the same.  I used 1 ½ tablespoons of hickory chips and cooked over medium low heat for thirty minutes.  After thirty minutes I pulled the lid back and got an internal temperature of 152F on the tenderloin.  The tenderloin looked pretty and smelled amazing.  The pork and mushrooms really took up a great smoke flavor and the potatoes cooked perfectly.

I am going to have serious fun playing with this indoor smoker.  I have avoided smoking food sometimes because I didn’t have the time or was too lazy to fire up my Weber grill.  There really isn’t any point in firing up a big grill to smoke two pieces of fish.  This indoor smoker might be a game changer.  I just bought a second one and sent it as a birthday gift.  Hi Mom!!

Bacon Wrapped Pork Tenderloin with Peach Preserves

These bacon wrapped and peach glazed pork tenderloin medallions were just about as simple as it gets.  I really wish I had a good story to go along with this recipe just to make it interesting to read.  Alas, I all have is a really simple but impressive looking recipe.

Peach Glazed Bacon Wrapped Pork Tenderloin

I found some individual serving bacon wrapped pork tenderloin medallions by Farmland.  They come with an ugly blue plastic skewer that holds the bacon in place.  I immediately pitched the plastic and replaced it with a wooden skewer.  Who in the heck wants to cook a piece of pork with a big plug of plastic in the middle? (This isn’t really a tenderloin but has been trimmed to look like one.)

I gave the tenderloins a light dusting of salt, pepper, and brown sugar then placed them on a baking rack over a foil lined baking sheet.  They went into a 425F oven for 20 minutes.  At this point I broke out a jar of peach preserves and melted about ¾ of a cup of the preserves in a saucepan.

I glazed the medallions with the liquefied peach preserves and let them cook for another 5-7 minutes while the glaze set.  The tenderloins had an internal temperature of 155F at this point so I called them done!  As always, do not go exclusively by my time and temperature as no two ovens are the same. Go by the internal temperature of the tenderloin. If you don’t have a good digital thermometer then buy one now. This one is good, this one is better.

I snapped a few pictures and then tore into these with my kids.  They really do look impressive and the combination of peach and pork is always a winner.

Grilled Pork Tenderloin with an Apricot Glaze

This was super simple, looked impressive and tasted great.  Went great with a little potato salad.

Apricot Glazed Pork TenderloinThe pork tenderloin was brined overnight (1 pint water, 2 Tbls kosher salt, 3 Tbls brown sugar), dried off and cooked on a hot grill with direct heat.  I didn’t add a rub…naked grilling going on here!  I let the tenderloin warm in the kitchen for about fifteen minutes before I started grilling so it didn’t take too long to finish grilling, about twenty minutes total.

 

 

 

 

 

 

 

When the tenderloin hit an internal temperature of 135F I started glazing it with a mix or apricot preserves and Dijon mustard.  I used a cup of preserves and a tablespoon of Dijon and heated it in a saucepan until the preserves liquified.

 

 

 

 

 

 

Keep an eye on the tenderloin after it gets glazed.  You need to grill long enough to let the glaze set but not long enough that the sugars burn.  Turn and glaze as needed and pull at an internal temperature of 145F.  As always, don’t guess on how long to cook this, go by the internal temperature of the tenderloin. If you don’t have a good digital thermometer then buy one now. This one is good, this one is better.

Fun, pretty and tasty!

Baked Pork Tenderloin with a Soy Marinade

This was another very tasty tenderloin that I cooked a few weeks ago.  There really isn’t anything remarkable about the recipe; it is a nice solid go-to sort of thing.  The main reason I am posting this one is to highlight one of the favorite things in my kitchen right now, a tube of pre-minced ginger!  I also wanted to get a picture of this guy up here as it shows you can get a beautiful crust by simply baking; no need for searing in a pan, firing up a grill or any of that stuff.

 

 

 

 

 

 

 

 

 

 

The marinade

  • ½ cup low sodium soy sauce
  • 3 Tbls brown sugar
  • 1 Tbls garlic
  • 1 Tbls ginger
  • 1 tsp chili powder

The tenderloin was marinated for four hours…..

……. and then baked at 425 for 35 minutes.  I wasn’t paying very close attention and overcooked this one (internal temp was 167F).  The salt in the marinade did a little brining here so it still was juicy, it was just dullish gray on the inside instead of the pink that I shoot for.  As always, don’t guess on how long to cook this, go by the internal temperature of the tenderloin. If you don’t have a good digital thermometer then buy one now. This one is good, this one is better.

And by the way, this marinade is super easy if you can find the pre-minced ginger in your store.  This stuff is incredibly easy and super fresh.  You will be putting ginger in everything!!

I sliced this guy up and served with some coleslaw.  Like I said, nothing spectacular here, just a nice solid go-to recipe.

 

Baked Pork Tenderloin with an Agave and Ginger Marinade

But first a picture of something I think is beautiful.  It tastes just like a white cauliflower but is so much prettier.

purple cauliflower

I have been playing around with agave nectar for the past few weeks as a substitute for honey.  I’ve noticed that quite a few competitive bbq teams are using agave nectar in their sauces and marinades and I just wanted to get a feel for the latest trendy ingredient.

For the record, this combination of marinade and rub is pretty danged good.

The Marinade

  • 2 Tbs kosher salt
  • 2 Tbs fresh minced ginger
  • ¼ cup agave nectar
  • 1 pint water

The Dry Rub

  • 3 Tbs turbinado sugar
  • 1 Tbs paprika
  • 1 tsp chili powder

The pork tenderloin (with the silverskin removed) was marinated overnight in the refrigerator.  I took it out of the refrigerator, dried it off and let it rest on the counter for 20 minutes while I picked up my kid from basketball practice (again).  Before I headed out the door I set the oven to 425F so it would be hot by the time I got back.  When I got back I threw the tenderloin in the oven and let it bake for 35-40 minutes until an internal temperature of 149F was reached.  Do not go exclusively by my time and temperature as no two ovens are the same. Go by the internal temperature of the tenderloin. If you don’t have a good digital thermometer then buy one now. This one is good, this one is better.

While the tenderloin was finishing I grilled up some portabella mushrooms and steamed the florets from a head of purple cauliflower.   I seasoned the mushrooms with some salt, pepper and paprika and cooked them in my grill pan with a little butter.  I love grilled mushrooms and a grill pan is so much easier than firing up my big Weber.  If you are interested in grill pans then I can recommend this oneor this one. Both are excellent.

Here is what it looked like in the end.  I promise that the cauliflower was really purple when I took the picture.  For some reason it came out as a somewhat lifeless blue…of well, you can only do so much when you are using your phone as a camera!  As I mentioned earlier, this was delicious!  As far as agave nectar nectar compared to honey…honestly I couldn’t tell that much of a difference in the final product.

Pork tenderloin with agave ginger marinade

Pineapple Habanero Jerk Marinade for Pork Tenderloin

Jerk Pork Tenderloin with Rice Salad

The Marinade

  • ½ cup Jerk Pineapple Habanero BBQ Bath Brine Concentrate (Sweetwater Spice Company)
  • ½ cup water

Combine the BBQ bath and water in a 1 gallon Zip-Lock bag.  Add a tenderloin (silverskin removed) to the bag, expel as much air as possible, seal the bag and let marinate in the refrigerator for four hours.  The label instructions say 45 minutes but I found I had to go longer to get the flavor I was going after.

I saw this product at the store the other day and was flat out intrigued.  The packaging almost seemed too pretty for a habanero based marinade coming out of Texas.  Don’t worry about the habanero part..there is some heat here but my kids didn’t mind.

The Rice Salad

  • ½ of a large red onion, diced
  • 1 yellow bell pepper, seeded and diced
  • 1 cucumber, peeled, seeded and diced.
  • 3 Tbls olive oil
  • 4 Tbls red wine vinegar
  • 1 quart cooked white rice (leftover from Chinese takeout works great!)
  • Salt to taste (~1 tsp)

Add the onion to the red wine vinegar and microwave for 45 seconds.  Allow the onions to steep in the vinegar for about 15 minutes.  This pickles the onions and takes away the “rawness”.  I can’t stand the texture of raw onions but love them when they are slightly pickled.  Mix everything together and serve at room temperature or chilled.

I took the tenderloin out of the marinade and let it rest on the counter for 20 minutes while I picked up my girl from basketball practice.  I decided to mix things up a little bit and grill this tenderloin indoors with a grill pan.  Anytime you are grilling you need to let the meat warm up a little.  This helps it cook evenly and aids in getting killer grill marks.  If you are interested in grill pans then I can recommend this one or this one.  Both are excellent.

I sprayed the grill pan with a little Pam and heated it over medium-low heat for about five minutes.  There is no need to ever use high heat with a grill pan; all you will do is burn the outside of the meat and leave the inside undercooked.

I grilled the tenderloin for thirty three minutes, turning it to a different side every sixth minute.  I pulled it when it hit an internal temperature of 148F.  During the last 10 minutes I basted the tenderloin with some melted butter to give it a beautiful sheen.  Do not go exclusively by my grilling time. Go by the internal temperature of the tenderloin. If you don’t have a good digital thermometer then buy one now. This one is good, this one is better.

 

It is ridiculous how pretty this guy turned out!  Luckily it also tasted as good as it looked.  The flavor from the marinade was delightfully complex (I can’t believe I just used that phrase) with just a little heat.

Grilled Jerk Pork Tenderloin

Again, the instructions indicate that you only need to let this marinate for about 45 minutes but I found that I needed to go quite a bit longer.  Four hours seems about right.  I found this product at Whole Foods.  If you don’t have a Whole Foods in your area you can get the marinade online here.