This weekend was a holiday and since I had the time I went a little over the top with this guy.
- 8 oz portabella mushrooms
- 3 oz blue cheese
- 4 strips of cooked bacon
I gave the mushrooms a rough chop and cooked them down with some olive oil, salt and pepper. The mushrooms cooked for about ten minutes on medium low heat and got a stir every few minutes. They smelled so good I dang near decided to eat them straight out of the pan!
The cooked mushrooms went into the freezer to cool while I trimmed the tenderloin (brined overnight) and flattened it out. I spread the mushrooms over the pork then added the blue cheese and bacon pieces.
The tenderloin got rolled back up, tied with twine and received a generous coat of dry rub.
The dry rub
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 tsp granulated garlic
- 2 tsp granulated onion
- 2 tsp paprika
- 2 tsp turbinado sugar
I fired up my Weber grill using indirect high heat (you could also do this in the oven, 425F for 30 minutes). I was using Kingsford charcoal and a small split of maple. If you are in the market for a great charcoal grill then I highly recommend the Weber Platinum. I love my Weber kettle and it is worth every penny.
The thermometer on the lid said I was cooking at a little over 400F. After 15 minutes I rotated the grate by 180 degrees so that the other side of the tenderloin was facing the hot coals. I let the tenderloin cook for another 15 minutes, checked the internal temperature (130F), and rotated the grate again. After 35-40 minutes I hit an internal temperature of 155F and pulled this guy off the grill. Do not go by my time and temperature as no two grills 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.
What can I say? This was awesome! Salty and sweet smoked pork is great by itself. Add in some sautéed mushrooms, blue cheese and bacon and you have something that is just ridiculous. Did I mention that I love my grill?