Jonathon thanks I’ll give it a try.
Breakfast Stuffed Pork Tenderloin
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.
Mexican Shredded Cheese
Flatten 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.
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!
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!
Watch WaltonsTV: Breakfast Stuffed Pork Tenderloin
What an interesting idea. Nice.
PapaSop We did this 6 months ago and were cleaning out videos folder, found this and a few other things. … apparently we have been doing good on shooting and editing them but not good at releasing them for some reason!
Um, you didn’t make enough for everyone on team blue? Oh OK, you can give Papa a bite too.
Thanks @Fat-Bob , very sporting of you.
Jonathon I’m guessing that really tasted good as well?
PapaSop See, we’re not all bad guys…just some of us. lol
PapaSop Oh yeah, this was absolutely delicious, I was planning on keeping it for breakfast for a few days but instead, I did share it with everyone here and it was gone in minutes!
Jonathon courier on his way…?
What on God’s green earth is this!!! I just so happen to have two pork tenderloins in there freezer…
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
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.
Jonathon Sure looks good.
Ok, this is going on the “to-do” list for sure
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Jonathon man those look great
Going to have to give this a try…the list keeps on growing.
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!
Wow! This is a must try!
We wouldn’t expect anything less.