The Texas BBQ Forum

Not long ago I picked up a Bacon Wrapped Stuffed Pork Tenderloin at "Hebert's Specialty Meats" and had every intention of cooking it on the Pit Boss Pellet Grill. THAT IS UNTIL I unwrapped it and saw how crudely it had been done so now I think I'll just cook it in the Oven per package instructions. I even considered unwrapping it and then rewrapping with Willie Pins and maybe even more bacon. Maybe later I can do my own and Pelletize that one.

I think it would cook fine either way.

Next time do your own and stuff it with Hebert’s Boudin…comes out good.


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thanks for the tip, I ain't had Boo-Dan in a Coon's Age

Pork tenderloin? bacon wrapped? oh yes sir either way you gonna eat good. Stuffed with Boudin? sounds good and that's another to add to my to do list.
I usually stuff with spinach, sun dried tomatoes, and provolone and of course wrapped with bacon.

Well, I'm glad that I just cooked it in the Oven because that's all the effort it was worth. However, the Wife said it was the best meal she's had in a long time, even tho she won't eat bacon that isn't crispy/burnt or Jalapenos. She is a Brussell Sprout fan and plans on eating the leftover sprouts for supper with some more wheat rolls.

I can promise you that ?if? I ever cook another stuffed and wrapped pork loin it will be one that I did myself. Even after 40 min at 375 I could not bite through some of the jalapenos

I used my new birthday Therma Pen for the first time and is it's Faaaaaaassssssttttt AND even tho it had an I.T. of 190 in some places, it was still moist.

Another funny thing was that the directions say to remove the toothpicks and neither of us found any.

Well it looks good

TwoGuysBBQ wrote:Well it looks good

I'll say. I'm sure it tasted good, OUP...I'd eat all of it.

If you did this yourself, would you blanch the penners first?

Yes Mam, or at least par-boil them for a couple minutes

*takes notes*

careful there that's what I do on my ABTs and they bite soooooo nicely without the innards getting all stringy

Well "DUH"

Sometimes you just have to re-do that kinda roast, OUP. Been there, done it. Probably would have been worth doing it and then slow smoking it the way I've seen you doctor up some grub in the past.

thanks, but all things considered thru hind-sight, I'm happy that I didn't have a Pellet Grill to clean after Lunch