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