I was invited to a Christmas party to a friend of a friend’s party. So I wanted to come up with some type of a finger foods or small plate item. I decided to go with the Stuffed Pork Tenderloin because it is not your usual fare, and it is just darned tasty.
I picked up the ingredients:
Pork tenderloins are normally 5.99/lb at the grocery store, I found these at the Asian market for 2.99/lb and they are beautiful. Don’t confuse these with Pork Loins – two different parts of the pig.
Then onto Lockeford Meat & Sausage Service to pick up some of their fabled sausages. Pictured here on the left is their fresh basil sausage, and on the right their fresh jalapeno sausage.
then picked up the cheeses; We have smoked gouda and smoked cheddar, and last but not least picked up some Poblano peppers (which for some reason are called Pasilla peppers here in California).
Next step is to butterfly the tenderloin.
This was done by slicing down through the widest part of the tenderloin to about 1/4” from slicing all the way through. Then pull apart and flatten.
Once flattened I covered with plastic wrap, and grabbed my mallet.
While working out my pent up frustrations, I also managed to change the shape of the tenderloin enough for it to become a clean palette for my creative phase.
I have two tenderloins, two different kinds of cheeses, and two different kinds of sausage. One will be stuffed with the jalapeno sausage & smoked cheddar, the other with basil sausage & smoked gouda.
The jalapeno & cheddar one had a poblano pepper paste added to it.
You may notice I did these two differently, as I wanted to see the difference in the end product. The jalapeno & cheddar on I left in the casing, and the cheese was solid layer. The basil & gouda one I took the sausage out of the casing and applied the cheese in chunks.
Now just roll up the tenderloin and tie it up with butchers twine.
What I can tell you, is that the one basil & gouda one was easier to roll, and therefore, easier to seal (keep the cheese from running out).
Apply your favorite BBQ rub liberally.
These were grilled indirect at 350 degrees until the internal temperature was 165. Had it just been the tenderloin, I would have taken it off at 145, but with the sausage in there 165 is a better number.
Now all I had to do was let them rest for a few so the cheese would set a bit, then we can slice.
Jalapeno Sausage & Smoked Cheddar Cheese Stuffed Pork Tenderloin
Basil Sausage & Smoked Gouda Cheese Stuffed Pork Tenderloin
I plan to serve these with a Jezebel sauce, so named for the biblical namesake, because it is sweet AND naughty…err, I mean spicy.
- 3 tbsp. prepared horseradish, drained
- 3 tbsp. dry mustard
- 3 ⁄4 cup pineapple preserves (I used apricot/pineapple preserves)
- 3 ⁄4 cup apple jelly
- 1 tbsp. coarsely ground black pepper
Combine horseradish and mustard in a medium bowl. Whisk in preserves, jelly, and ground pepper.
Loaded for the party