Pork Tenderloin Holiday Stuffing

Holiday Stuffed Pork Tenderloin

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A holiday stuffed pork tenderloin recipe you will love at any time of the year!

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Pork Tenderloin Holiday Stuffing
 5 lbs pork tenderloin
 1 lb bulk pork sausage, hot or mild
 12 seasoned cornbread stuffing cubes
 1 large sweet onion, chopped
 2 celery including leaves, chopped
 0.25 cup fresh garlic cloves, chopped fine
 1 tbsp rubbed sage
 1 tsp fresh ground black pepper
 2 eggs, beaten
 2 chicken stock
1

Prep Time: 10 minutes
Cook Time: 2 hours at 225 degrees (105c)
Grill: Louisiana Wood Pellet Grill
Pellets: Country Bob’s Smoke House Blend Pellets (⅓ Hickory – ⅓ Cherry – ⅓ Maple)

Directions: Holiday Cornbread-Stuffed Pork Tenderloin
2

In a medium saucepot, cook sausage until no longer pink. With a slotted spoon move sausage to a large bowl. Sauté vegetables in drippings until soft. Add remaining ingredients and veggies to sausage bowl. Mix well. Place deep slit long-ways, but not all the way through pork. Stuff high and tight. Place remaining stuffing mixture into a greased, medium cast iron Dutch oven and place alongside pork for last half hour of cooking.

3

4

Sauté vegetables in drippings until soft.

5

6

Add remaining ingredients and veggies.

Directions: Louisiana Wood Pellet Grill
7

To prepare the grill for cooking, check your pellet supply – top off as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick clean burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is an awesome smoker, so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to 225 degrees (105c) and let it sit in the smoke for about 2 hours or so. I turned it up to 300 degrees (149c) to crisp up the stuffing. You are looking for an internal temp around 145 degrees (63c)

8

9

Directions: Gas Grill
10

Prep Time: 10 minutes
Cook Time: 2 hours at 225 degrees (105c)
Grill: Any

Preparing Grill: Low Indirect Heat
11

Preheat your grill to low heat 225 degrees (105c) and turn off one side so you will be cooking with indirect heat. After the grill comes up to temp and burns clean turn it back down to 225 degrees (105c), and let it sit in the smoke for about 2 hours or so. I turned it up to 300 degrees (149c) to crisp up the stuffing. You are looking for an internal temp around 145 degrees (63c).

Cooking in the Oven:
12

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Louisiana Fire Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.
It is the same thing, time and temperature are what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels!

13

14

Let it rest for 5-10 minutes.

15

16

Let's eat!

17

Almost any of our recipes can be done on any kind of good BBQ. The important things to keep in mind are TIME & TEMPERATURE. You can even do some of them in the oven or crockpot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

18

*Recipe courtesy of Ken F. with Date Night Doins

Category

Ingredients

 5 lbs pork tenderloin
 1 lb bulk pork sausage, hot or mild
 12 seasoned cornbread stuffing cubes
 1 large sweet onion, chopped
 2 celery including leaves, chopped
 0.25 cup fresh garlic cloves, chopped fine
 1 tbsp rubbed sage
 1 tsp fresh ground black pepper
 2 eggs, beaten
 2 chicken stock

Directions

1

Prep Time: 10 minutes
Cook Time: 2 hours at 225 degrees (105c)
Grill: Louisiana Wood Pellet Grill
Pellets: Country Bob’s Smoke House Blend Pellets (⅓ Hickory – ⅓ Cherry – ⅓ Maple)

Directions: Holiday Cornbread-Stuffed Pork Tenderloin
2

In a medium saucepot, cook sausage until no longer pink. With a slotted spoon move sausage to a large bowl. Sauté vegetables in drippings until soft. Add remaining ingredients and veggies to sausage bowl. Mix well. Place deep slit long-ways, but not all the way through pork. Stuff high and tight. Place remaining stuffing mixture into a greased, medium cast iron Dutch oven and place alongside pork for last half hour of cooking.

3

4

Sauté vegetables in drippings until soft.

5

6

Add remaining ingredients and veggies.

Directions: Louisiana Wood Pellet Grill
7

To prepare the grill for cooking, check your pellet supply – top off as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick clean burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is an awesome smoker, so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to 225 degrees (105c) and let it sit in the smoke for about 2 hours or so. I turned it up to 300 degrees (149c) to crisp up the stuffing. You are looking for an internal temp around 145 degrees (63c)

8

9

Directions: Gas Grill
10

Prep Time: 10 minutes
Cook Time: 2 hours at 225 degrees (105c)
Grill: Any

Preparing Grill: Low Indirect Heat
11

Preheat your grill to low heat 225 degrees (105c) and turn off one side so you will be cooking with indirect heat. After the grill comes up to temp and burns clean turn it back down to 225 degrees (105c), and let it sit in the smoke for about 2 hours or so. I turned it up to 300 degrees (149c) to crisp up the stuffing. You are looking for an internal temp around 145 degrees (63c).

Cooking in the Oven:
12

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Louisiana Fire Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.
It is the same thing, time and temperature are what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels!

13

14

Let it rest for 5-10 minutes.

15

16

Let's eat!

17

Almost any of our recipes can be done on any kind of good BBQ. The important things to keep in mind are TIME & TEMPERATURE. You can even do some of them in the oven or crockpot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

18

*Recipe courtesy of Ken F. with Date Night Doins

Holiday Stuffed Pork Tenderloin

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