Just finished the food for Outdoor Cooking Magic Challenge #5, which was Fresh Ham with Stuffing. I found out that fresh ham, which is uncured, is difficult to find, at least in my area. So I decided to approach this a different way and use a pork tenderloin instead. I figured that I could slice it lengthwise, put the stuffing inside, tie it up with string to keep it together, and smoke it in my smoker.
It was a winner, as my wife, Sue, said! The smoking gave it a great flavor, the stuffing was nice and it had a great look with the smoke ring on the outside and the stuffing in the inside.
Here is the recipe I ended up using:
| Stuffed Smoked Pork Tenderloin |
- 1/4 cup butter
- 1 medium onion
- 1 package stuffing mix
- 1 1/2 cups water
- 1 tsp sage
- 1 pork tenderloin
- onion powder
- garlic powder
- salt and pepper
- apple juice
- Melt butter in cast iron skillet on grill. Add chopped onion pieces and saute.
- Add 1 1/2 cups of water, slowly.
- Add sage and stir.
- Add stuffing mix and stir. Let sit 5 minutes.
- Cut tenderloin lengthwise. Cut just past the center of the tenderloin, not all the way to the other side, so that the two halves are still connected.
- Trim out some strips on either side of the tenderloin, lengthwise, to provide space for the stuffing.
- Spread the stuffing the full length of the tenderloin.
- Use string to tie up the tenderloin every couple of inches.
- Sprinkle onion powder, garlic powder, and salt and pepper on tenderloin surface, as a type of rub.
- Put on smoker and smoke for 2 hours.
- After 2 hours, put a piece of foil underneath tenderloin and spray with apple juice.
- Close the foil and seal tightly and cook for 1 hour.
- Check with thermometer and remove when internal temperature reaches 180 degrees.
- Remove from smoker, remove strings, slice, and serve.
And the video:
This concludes another delicious challenge. Please try this recipe and let me know how it turned out for you.
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