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Stuffed Pork Tenderloin
by
Tony Hall
Calificación: 4.0
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,%20chopped%20garlic%20cloves,%20Garlic%20Pepper%20Seasoning%20(to%20taste)%20and%20whole%20green%20onions%20toward%20one%20end.%3C/p%3E%3Cp%3E4.%20Roll%20up%20and%20tie%20with%20cooking%20twine%3C/p%3E%3Cp%3E5.%20Rub%20the%20outside%20with%20Bad%20Byron%E2%80%99s%20Butt%20Rub%3C/p%3E%3Cp%3EA%20mediocre%20attempt%20at%20spiral%20slicing,%20LOL.%3C/p%3E%3Cp%3EOne%20stuffed%20and%20tied,%20the%20other%20ready%20for%20tying.%3C/p%3E%3Cp%3EPulled%20early%20for%20resting.%20%20Pork%20ends%20up%20about%20155%20degrees.%3C/p%3E%3Cp%3ECooking%20Directions%3C/p%3E%3Cp%3E1.%20The%20Big%20Green%20Egg%20temperature%20should%20be%20stabilized%20at%204500%3C/p%3E%3Cp%3E2.%20Place%20Loin%20directly%20on%20the%20grill%20and%20seal%20all%20around%20(with%20lid%20open)%3C/p%3E%3Cp%3E3.%20Remove%20from%20heat%20for%205%20minutes%20(let%20the%20meat%20relax)%3C/p%3E%3Cp%3E4.%20Close%20lid%20and%20reduce%20stabilize%20heat%20at%20250-260%20degrees.%3C/p%3E%3Cp%3E5.%20The%20loin%20will%20need%20to%20cook%20for%20approximately%2060%3C/p%3E%3Cp%3E6.%20You%20should%20use%20a%20meat%20thermometer%20to%20track%20the%20temperature%20until%20it%20reaches%20145-150%20degrees%3C/p%3E%3Cp%3E7.%20Remove%20from%20heat,%20let%20rest,%20slice%20and%20serve%20hot.%3C/p%3E){kind=link}