“Indulge in the succulent perfection of Smoked Stuffed Pork Loin, a tantalizing dish that combines the rich flavors of tender pork, delightful stuffing, and a smoky aroma. This culinary masterpiece promises to be a mouthwatering delight that will leave you craving for more.”
Traeger Smoked Stuffed Pork Tenderloin
The Traeger Smoked Stuffed Pork Tenderloin is a delicious and flavorful recipe that features a tender and juicy pork tenderloin stuffed with a creamy cheese, bacon, and spinach filling. The pork is coated in a tasty cajun spice rub for added flavor. To ensure that every bite is filled with cheesy goodness, the pork tenderloin is butterflied and flattened before being stuffed. It can be cooked on the smoker for about 1 hour at 250°F, or in the oven at the same temperature for 45-60 minutes. The internal temperature should reach 145°F for perfect tenderness. Resting the meat for about 10 minutes before slicing allows it to continue cooking and ensures juicy results.
This recipe can be customized to suit personal preferences by using different fillings such as kale or collard greens instead of spinach. It can also be served with various side dishes like spicy hash browns or a garden salad. The recipe has been well-loved by many who have tried it, and it can easily be made for a small gathering or larger family meals.
What is pork tenderloin?
Pork tenderloin is a cut of meat that comes from the upper back of the pig, just below the backbone. It is a boneless cut and usually weighs about 1-2 pounds. This cut of meat is known for its tenderness and flavor. It is a non-weight-bearing muscle, so it stays incredibly tender when cooked properly.
To make this smoked stuffed pork tenderloin recipe, the tenderloin is butterflied and flattened to create a larger surface area for stuffing. The pork is then coated in a Cajun spice rub and stuffed with a mixture of cheese, bacon, and spinach. The pork is smoked for about 1 hour at 250°F until it reaches an internal temperature of 140°F – 143°F.
Pork tenderloin can be cooked quickly on the grill or slowly roasted in the oven. It is important not to overcook it as it can become tough. The recommended internal temperature for pork tenderloin is 145°F.
Overall, this smoked stuffed pork tenderloin recipe offers a delicious and flavorful way to enjoy this tender cut of meat.
Pork Tenderloin vs. Pork Loin
Pork tenderloin and pork loin are two different cuts of meat from the pig.
Pork tenderloin is a small, boneless cut that weighs about 1-2 pounds. It comes from the upper back of the pig, just below the backbone. Tenderloin is lean and relatively tender because it is a non-weight-bearing muscle that doesn’t get much use during the pig’s life. It is perfect for stuffing because it can be butterflied and flattened to ensure every bite is filled with delicious stuffing. When cooking pork tenderloin, it is important not to overcook it, as it can become tough. The recommended internal temperature for pork tenderloin is 145°F.
On the other hand, pork loin is a larger cut of meat that comes from the upper-midsection of the pig’s back. It can weigh anywhere from 10-15 pounds and can be purchased bone-in or boneless. Pork loin contains a fat cap that needs to be trimmed before cooking. It is also relatively lean but still flavorful when cooked properly. Pork loin takes longer to cook compared to tenderloin due to its size, so it is best cooked low and slow to keep it tender.
In summary, pork tenderloin and pork loin are distinct cuts of meat with different sizes and cooking methods. Tenderloin is smaller, leaner, and more tender, while loin is larger and requires longer cooking times to ensure tenderness.
Pork tenderloin is a delicious and tender cut of meat that comes from the upper back of the pig, just below the backbone. It is a non-weight-bearing muscle, so it stays incredibly tender when cooked properly. The tenderloin is smaller in size compared to pork loin, weighing about 1-2 pounds.
When preparing stuffed pork tenderloin, it’s important to butterfly the meat and flatten it out so you can stuff it evenly with your desired filling. In this recipe, the tenderloin is stuffed with a mixture of cheese, bacon, and spinach for a flavorful and creamy filling. The trick is to make sure that every bite has some of this cheesy goodness.
To cook the stuffed pork tenderloin, you can either smoke it or roast it in the oven. It cooks relatively quickly due to its small size, taking about 1 hour at 250°F in the smoker. If you’re in a hurry, you can increase the temperature but make sure to cook it until the internal temperature reaches 145°F.
If you’re looking for alternative recipes using pork tenderloin, there are plenty of options available. For example, you can try apple-stuffed pork loin or bacon-wrapped pork tenderloin for different flavors and variations.
Overall, pork tenderloin is a versatile cut of meat that can be stuffed and cooked in various ways for a delicious and satisfying meal.
Pork loin is a larger cut of meat compared to pork tenderloin. It is located on the upper-midsection of the pig’s back, just below the backbone. When buying pork loin, you can find it boneless or bone-in, and it may come in various forms such as a full loin, pork chops, or a pork rack with rib bones attached. The loin is relatively lean but may have a fat cap that needs to be trimmed before cooking.
To cook pork loin, it is best to slow roast it to keep it tender. You can also choose to grill it. Since the loin is larger than tenderloin, it will take longer to cook. It is recommended to cook the loin low and slow until it reaches the desired internal temperature.
Overall, while both cuts come from the same area of the pig’s back, they are distinctively different in size and cooking methods.
How to stuff tenderloin
To stuff a tenderloin, start by butterflying the meat. Cut the tenderloin down the center lengthwise so it can be laid out flat on your cutting board. Then, use a meat tenderizer to pound the meat flat to about 1/4″ thick.
Next, coat the meat evenly with your stuffing mixture. In this recipe, a mixture of cream cheese, bacon, cheddar cheese, mozzarella cheese, and spinach is used. Spread the mixture evenly from edge-to-edge of the tenderloin.
After that, carefully roll the tenderloin up to create a meat log and create a pinwheel of stuffing inside of the tenderloin. Use three pieces of twine to tie shut the pork tenderloin so it can hold its shape while cooking.
Finally, smoke or roast the stuffed tenderloin until it reaches an internal temperature of 140°F – 143°F. Remove it from the heat and let it rest for about 10 minutes before slicing and serving.
Note: Trim off any excess fat, membrane, and silver skin from the pork tenderloin before stuffing and cooking.
How to smoke pork tenderloin
To smoke pork tenderloin, start by preheating your smoker to 250°F. While the smoker is heating up, prepare the pork by trimming off any excess fat, membrane, and silver skin. Next, butterfly the tenderloin by cutting it down the center lengthwise so that it can be laid out flat on a cutting board.
Using a meat tenderizer, pound the pork flat to about 1/4″ thick. This will help create an even cooking surface and make it easier to roll up with the stuffing.
In a bowl, mix together cream cheese, bacon, cheddar cheese, mozzarella cheese, and frozen spinach until well combined. Spread this mixture evenly over the entire surface of the tenderloin.
Carefully roll up the tenderloin to create a meat log with a pinwheel of stuffing inside. Use three pieces of twine to tie the pork shut and secure its shape while cooking.
Place the stuffed and tied pork tenderloin onto a baking pan or grill pan and transfer it to the preheated smoker. Smoke the meat for about 1 hour or until the internal temperature reaches 140°F – 143°F.
If desired, you can add sauce to the pork during the cooking process. Simply brush on your preferred sauce between 130°F -135°F so that it has time to caramelize during the final minutes of cooking.
Once cooked, remove the smoked stuffed pork tenderloin from the smoker and cover it loosely with foil. Let it rest for about 10 minutes before slicing and serving.
Enjoy your delicious smoked stuffed pork tenderloin!
Helpful tools and equipment
– Meat tenderizer: Use a meat tenderizer to pound the pork flat and make it easier to roll and stuff.
– Twine: Use twine to tie the pork tenderloin shut and hold its shape while cooking.
– Meat thermometer: Use a meat thermometer to ensure the internal temperature reaches 140°F – 143°F for perfect tenderness.
– Baking pan or grill pan: Use a baking pan or grill pan to cook the stuffed pork tenderloin in the oven or on the grill.
In conclusion, smoked stuffed pork loin is a delicious and flavorful dish that combines the tenderness of pork with the smoky aroma and taste. With its unique stuffing variations, it offers a versatile option for any occasion, adding depth and richness to your meals. Whether served as a main course or sliced for sandwiches, this dish is sure to satisfy any meat lover’s cravings.
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