Breakfast Stuffed Pork Tenderloin
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What on God’s green earth is this!!! I just so happen to have two pork tenderloins in there freezer…
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If you are going to beat a tenderloin flat with a tenderizer, why not use the loin? It will be just as tender by the time you flatten it out. You can also get a whole lot more product out of the cut for a whole lot less money with just as much flavor.
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Breakfast Stuffed Pork Tenderloin
Learn how to make Breakfast Stuffed Pork Tenderloin with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Ingredients:
Pork tenderloin
Chorizo
Scrambled Eggs
Spinach
Mexican Shredded Cheese
BaconFlatten Out the Meat
There are two ways to stuff a pork loin, you can butterfly it by slicing it near the edge all the way so you end up with one thin piece, or you can flatten it out with a mallet. Flattening it out with a mallet is the easier of the two and it tenderizes the meat. Grab a few pieces of plastic wrap and cover the loin before you start and place it on a cutting board. Begin hitting the meat in the center until it starts to flatten and then begin pushing out with the mallet as you are tenderizing the meat, this will help it spread out quicker
Precook & Stuff
Both the eggs and the bacon will have to be partially pre-cooked, the eggs only need to be cooked for a few minutes in a pan, not until they are fully done, we do this to make sure they don’t run out while cooking. The bacon should be cooked as you normally would to prevent the bacon from getting soggy inside the tenderloin. Take your eggs, chorizo and spinach and mix them together in a bowl. Lay your bacon down first, then cover with the chorizo, egg and spinach mix and finally top off with some cheese.
Roll
Pick one side of the flattened out loin and begin rolling it up so it is fully closed, depending on how fully you stuffed it you might have some difficulty with this! Then you can either tie up the tenderloin or you can use Roast Wrap like we did. Simply roll your tenderloin in the plastic that is provided, then cover with the wrap, cut off excess plastic, break the plastic along the perforated lines and pull plastic out. You are left with a perfectly “tied” roll!
Probe & Throw on Grill
We cooked this at 400° F on our grill for about 15 minutes, you want to get the temp up to 140 at least here. Let is sit for a few minutes and then cut and enjoy!
Notes
If you are wanting to make a healthier version of this you can leave out the chorizo and/or the cheese for a lower fat version. We don’t avoid fat though so we’d recommend you use it all and maybe even some more stuff!
You could also rub the outside of the loin with your favorite Excalibur Seasoning Shaker, we tried the Apple Sweet and Sassy Rump Rub on the next one we did and we loved it!
Shop waltonsinc.com for Small Roast Wrap Netting
Shop waltonsinc.com for Meat Tenderizer Mallet
Watch WaltonsTV: Breakfast Stuffed Pork Tenderloin
Jonathon Sure looks good.
-
Breakfast Stuffed Pork Tenderloin
Learn how to make Breakfast Stuffed Pork Tenderloin with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Ingredients:
Pork tenderloin
Chorizo
Scrambled Eggs
Spinach
Mexican Shredded Cheese
BaconFlatten Out the Meat
There are two ways to stuff a pork loin, you can butterfly it by slicing it near the edge all the way so you end up with one thin piece, or you can flatten it out with a mallet. Flattening it out with a mallet is the easier of the two and it tenderizes the meat. Grab a few pieces of plastic wrap and cover the loin before you start and place it on a cutting board. Begin hitting the meat in the center until it starts to flatten and then begin pushing out with the mallet as you are tenderizing the meat, this will help it spread out quicker
Precook & Stuff
Both the eggs and the bacon will have to be partially pre-cooked, the eggs only need to be cooked for a few minutes in a pan, not until they are fully done, we do this to make sure they don’t run out while cooking. The bacon should be cooked as you normally would to prevent the bacon from getting soggy inside the tenderloin. Take your eggs, chorizo and spinach and mix them together in a bowl. Lay your bacon down first, then cover with the chorizo, egg and spinach mix and finally top off with some cheese.
Roll
Pick one side of the flattened out loin and begin rolling it up so it is fully closed, depending on how fully you stuffed it you might have some difficulty with this! Then you can either tie up the tenderloin or you can use Roast Wrap like we did. Simply roll your tenderloin in the plastic that is provided, then cover with the wrap, cut off excess plastic, break the plastic along the perforated lines and pull plastic out. You are left with a perfectly “tied” roll!
Probe & Throw on Grill
We cooked this at 400° F on our grill for about 15 minutes, you want to get the temp up to 140 at least here. Let is sit for a few minutes and then cut and enjoy!
Notes
If you are wanting to make a healthier version of this you can leave out the chorizo and/or the cheese for a lower fat version. We don’t avoid fat though so we’d recommend you use it all and maybe even some more stuff!
You could also rub the outside of the loin with your favorite Excalibur Seasoning Shaker, we tried the Apple Sweet and Sassy Rump Rub on the next one we did and we loved it!
Shop waltonsinc.com for Small Roast Wrap Netting
Shop waltonsinc.com for Meat Tenderizer Mallet
Watch WaltonsTV: Breakfast Stuffed Pork Tenderloin
Jonathon man those look great
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Going to have to give this a try…the list keeps on growing.
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So, I tend to take all the credit for Meatgistics and give Austin none of it, aaaaaand I am not going to change now! This random Idea was one of the better ideas I have had for Meatgistics, probably up there with the Breakdown Charts for seasoning and stuff. It is bringing past things back up that deserve to be looked at again!
I always give Austin full credit for meatgistics!
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Wow! This is a must try!
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So, I tend to take all the credit for Meatgistics and give Austin none of it, aaaaaand I am not going to change now! This random Idea was one of the better ideas I have had for Meatgistics, probably up there with the Breakdown Charts for seasoning and stuff. It is bringing past things back up that deserve to be looked at again!
I always give Austin full credit for meatgistics!
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We wouldn’t expect anything less.
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