Stuffed Pork Loin (Breakfast Filling!)
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Stuffed Pork Loin (Breakfast Filling!)
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 it 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 provided, then cover it with the wrap, cut off excess plastic, break the plastic along the perforated lines and pull the 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 it 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
Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc
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What an interesting idea. Nice.
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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!
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Um, you didn’t make enough for everyone on team blue? Oh OK, you can give Papa a bite too.
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@Fat-Bob
Thanks @Fat-Bob , very sporting of you.
Jonathon I’m guessing that really tasted good as well? -
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!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc
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Jonathon courier on his way…?
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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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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
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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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jonathon on last edited by
Jonathon Sure looks good.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Jonathon on last edited by
Jonathon man those look great
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
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!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc
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Wow! This is a must try!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jonathon on last edited by
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
We wouldn’t expect anything less.
