STUFFED TENDERLOIN

Run a sharpening steel directly through the center of the tenderloin until able to insert the serrano peppers with the stems removed.
Stuff with serrano peppers touching end to end
Season with salt and pepper and your favorite pork seasoning.
Bacon-wrap bullseye attaching the bacon to the pork with toothpicks.
Smoke until 130 degrees and bacon is looking good.
Glaze and put back on the grill until 145 degrees and glaze it tacky.
Remove and rest for 5-10 minutes.
Slice as medallions and serve, dressing with additional glaze and BBQ seasoning.
A perfect pairing to this pork dish is Grilled Corn with an Mixed Herb Butter.

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