There are many different combinations of things you can stuff pork tenderloin with some things like spinach and cheddar come to mind or maybe onions, bacon, and apple. My butcher sells wonderful stuffed center cut loin chops stuffed with a stuffing made with apples, cranberries and breading which is absolutely delicious. But I wanted to have an almost sweet and sour approach to the stuffing in this one so I combine sweet dried figs with sharp taste of gorgonzola cheese and then incase the whole thing in bacon to keep it moist.
With the mild winter we had in New England this year spring seems to be rushing in and with that in our area at least means grilling and barbeque season is at the door step. So I wanted to do this recipe on the grill. (Little secret I have an indoor grill) so I grill year round sorry grilling is that important to us. I know some will say it has to be charcoal but never cared too much for ash on my food and with as windy as it is here most of the time it is impossible to avoid without removing it from the equation.
No matter what your grill or barbeque of choice is there is one thing for sure it gives meat a life of its own that no other cooking method can. I mean is there any other more to our core cooking method then meat over grates cooking, I think not. So with most of use gearing up for grilling time I thought I would offer a dish that could be the focal point of any meal and then let you build the sides around it that you feel most comfortable with.
For this I am thinking some things like maybe homemade crockpot apple sauce, or backed whole sweet potatoes just cut open with a smidge of butter and fresh black pepper. Broccoli in a cheese sauce would be another good choice or maybe broccoli and cauliflower with or without cheese sauce. This dish will pair up well with many different sides I mean it has bacon or did I fail to mention that. It seems like it is complex but with a bit of practice you will be wondering why you have steered clear of these kinds of recipes in the past it looks more complex than it really is.
- 4 1 pound pork tenderloins
- 8 ounces Bleu - Gorgonzola Dolcina Cheese
- 1 cup Anna and Sarah Organic Dried Turkish Figs, diced small
- 12 to 16 slices of bacon as needed to wrap the tenderloin
- 1 teaspoon rosemary
- Himalayan pink salt to taste
- Freshly cracked black pepper to taste
- ½ cup apple cider vinegar
- ⅔ cup dark brown sugar
- 1 tablespoon flour
- ⅜ teaspoon mustard powder
- 1 tablespoon butter, unsalted
- 1 4 ounce can Pennsylvania Dutchman Canned Mushrooms
- Fresh ground black pepper, to taste
- Preheat the grill to a medium heat.
- Start by mixing the filling in a medium glass bowl, mix the Gorgonzola cheese and diced figs. Gently toss to blend.
- Next take and butterfly the tenderloin by taking and slicing lengthwise almost the full length most of the way through. Next take and open this up similar to a book being opened.
- Season all over with salt and freshly ground black pepper.
- Now fill the pork most of the way except the last half inch with the Gorgonzola cheese and diced figs mixture in the center of the tenderloin.
- Form the pork back into shape by slightly rolling it to totally enclose the stuffing use some tooth picks to secure the pork closed along the seam.
- Working one slice at a time and wrap the tenderloin in the bacon strips overlapping each piece slightly to incase the tenderloin in bacon.
- Using cotton cooking twine place a few wraps of twin around the pork to hold it all together secure each wrap with a simple nut you should end up with three to five of these about every inch or so.
- Put the tenderloin wrapped in bacon on the grill over indirect heat to avoid flare ups use a spray bottle with water to knock down any you do get.
- Rotate the meat often so it cooks evenly a little at a time rotating it baste the meat in the bacon fat evenly so it stays moister the total grilling time will be about twenty to twenty-five minutes check with an instant read thermometer. It is done when the internal temp reaches 140 degrees F. this will cook it about 90% of the way remove it and loosely cover with foil and allow to rest ten minutes in which time it will finish cooking.
- Place a medium saucepan on the stove on medium heat and combine the vinegar, brown sugar, mustard, mushrooms, and flour. Allow to simmer until all the sugar has dissolved and the sauce has thickened, approximately five minutes.
- Pour glaze over the bacon wrapped pork and enjoy.
If you know me at all you know adding bacon to pretty much anything is an improvement in my book and wrapping it in bacon is like a giant love blanket of pork to me. So pork wrapped pork is just got my guys running for the table. I love tenderloin for things like center cut boneless pork chops but as far as roast go it can dry out and become worst then a lesser cut like say a butt roast. Pork needs some kind of fat to keep it moist in my opinion thus hence why I wrapped this lovely cut of meat in bacon. The bacon bastes the tenderloin while it cooks and infuses it in my opinion with some much needed juiciness.
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