Stuffed Pork Tenderloin
Category
Dinner
Servings
4
Prep Time
10 minutes
Cook Time
180 minutes
Elevate pork tenderloin stuffing and smoking on a Louisiana Grills Pellet Grill. This Stuffed Pork Tenderloin is filled up with salsa which lends spice and helps keep it moist during the smoking process. It is topped with a tasty brown sugar, honey, cinnamon, and chili powder rub which creates a nice crust as it cooks low and slow on the grill, infusing it with real wood flavor.
Ingredients
- 1 tbsp Brown Sugar
- 1/8 tbsp Cinnamon, Ground
- 1 tsp Paprika, Smoked
- 1 Jar Salsa
- 1 tbsp Chilli, Powder
- 3 Tbsp Honey
- 1 Pork, Tenderloin
Special Tools
- Meat Tenderizer
Directions
- Remove the silver skin. When cooked, it will be extremely chewy. To remove slide a knife under the silver skin and run it in one just under the silver skin. Use a paper town to grip the fold of the skin and peel away from the meat.
- Cut down the long end in the middle of the tenderloin and fold it open.
- With a meat tenderizer, pound the tenderloin until 1/2" thick.
- Start your Louisiana Grill on Smoke with the lid open until a fire is established in the burn pot (3-7 minutes). Then set the grill to 225°F. Allow it to come to temp.
- Arrange salsa down center of pork tenderloin. Fold in sides and roll tenderloin carefully to distribute salsa evenly.
- Using butcher's twine or 2, 1-inch strips of aluminum foil, wrap tenderloin at both ends to secure.
- In a bowl, combine the chili powder, brown sugar, smoked paprika, and ground cinnamon. Mix well.
- Brush the pork tenderloin with the warmed honey. Sprinkle the rub over the entire tenderloin. When the pork is fully coated place on the grill.
- Smoke the tenderloin for 2 ½ to 3 hours, or until the internal temperature of pork has reached 145°F internal temperature. Slice and serve immediately.