Smoked Cheese Stuffed, Bacon Wrapped Pork Tenderloin

150 mins
Serves 1
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Directions

  1. 1Take the silver skin off of two pork tenderloins and then remove any excess fat.
  2. 2Lay them on a flat surface and butterfly them.
  3. 3After the first butterfly, open these up and score the sides.
  4. 4Do the same thing to the other tenderloin.
  5. 5Grab some parchment paper, cover these up, and then beat your meat.
  6. 6Flip it over and get it from behind.
  7. 7Set your meat to the side.
  8. 8Grab a bowl and add in one block of cream cheese and about one cup of bacon pieces.
  9. 9Add in about 8 oz each of freshly grated mozzarella and extra sharp cheddar cheese.
  10. 10Lastly, add in about one cup of frozen spinach and then give this a mix.
  11. 11Grab some of that cheese mixture and spread this evenly over your pork tenderloin.
  12. 12Fold up the sides and make sure that the ends meet.
  13. 13Do this to the other tenderloin.
  14. 14Open up a pack of bacon and start laying strips out, using one pack of bacon per tenderloin and just start wrapping it around.
  15. 15Once these are wrapped, season them with an all-purpose seasoning.
  16. 16Set your smoker at 225 degrees and lay the wrapped tenderloins on it.
  17. 17Insert a probe into the pork tenderloins.
  18. 18Let the tenderloins smoke for about two hours, using oak and hickory wood.
  19. 19After about two hours, remove them from the smoker and put barbecue glaze on them.
  20. 20Put these back on the smoker for about 15 to 20 minutes and let that glaze start to caramelize.
  21. 21After 15 minutes, cover these up and let them rest for approximately 15 minutes.
  22. 22After 15 minutes, start slicing these up.

Ingredients

  • 2 pork tenderloins
  • 1 block cream cheese
  • 1 cup bacon pieces
  • 8 oz freshly grated mozzarella
  • 8 oz extra sharp cheddar cheese
  • 1 cup frozen spinach
  • all-purpose seasoning
  • barbecue glaze

Equipment

parchment papersmokerprobe

Tips

  • Take the silver skin off of the pork tenderloins and remove any excess fat.
  • Butterfly the tenderloins and score the sides.
  • Beat the meat after covering it with parchment paper.
  • Use one pack of bacon per tenderloin for wrapping.
  • Let the cooked tenderloins rest for approximately 15 minutes before slicing.