Stuffed Pork Tenderloins

This week I have a great pork tenderloin recipe to share with you, roasted on my Yoder pellet grill.  The tenderloins are stuffed with a mouth watering mixture of sausage, onion, mushrooms, and seasoned bread crumbs.  Here's how it all went together.

The foundation of the stuffing...browned sausage with onion.  Off to a good start!

Pile on some sauteed mushrooms.

Add a few handfuls of seasoned dry bread crumbs

Two beautiful tenderloins just waiting to be stuffed

Stuffed and tied up...with the help of my lovely wife!

Roasting at 425 degrees.

The finished product

Beautiful slices of pork, stuffed with more pork.  Can't go wrong there!

Stuffed Pork Tenderloins


1/2 lb of bulk sausage
1 medium onion, diced
1 container of white button mushrooms, diced
4 handfuls of dry seasoned bread crumbs (start with a cup if you are one those who require measuring utensils)

1 package of pork tenderloins (typically two in a package)
Tastefully Simple Garlic-Garlic Seasoning (or Butchers Garlic Lovers Seasoning would work well)

Cook the sausage and onion in a skillet over medium heat until the sausage is brown and the onion is translucent. Transfer to a mixing bowl.  Add diced mushrooms to the pan and saute with a little olive oil until browned.  Add the mushrooms to the sausage/onion mixture.  Add four (4) handfuls of seasoned bread crumbs; just enough to bind it, but leaving it moist.  You don't want dry stuffing.

Butterfly the tenderloins and flatten with a meat mallet until about 1/2 to 1/4 inch thick.  Divide the stuffing between the tenderloins and cinch with butchers twine.  Season generously with the Garlic-Garlic seasoning.

Roast on the pellet grill at 425 degrees, until done to your liking.  We pulled ours at 160 degrees internal which took about 40 minutes.  Let it rest five minutes or so to let the juices redistribute before slicing.

Lamb Popsicles Courtesy of Aaron Miller

Folks, it's been a while and I apologize for that, but after a nice winter hibernation, some career upheaval, and a pending move to Oklahoma, I'm back in the saddle.  Spring has sprung and I've got some great cooks planned for the blog.

In the mean time, I've got a very special recipe, courtesy of my dear friend Aaron Miller.  Aaron can smoke up some mean grub on his Yoder pellet grill.  He's been kind enough to share his recipe for lamb popsicles with an amazing marinade.  Take it away, Aaron...

"I decided I wanted to try something new on the smoker. I have eaten lamb several times, but have never cooked it myself. I am excited to share the results with you."

All the Marinade Ingredients

Fresh Racks of Lamb

The blended marinating sauce. The lemon grass added a hint of ginger flavor, and the thyme added an earthy/peppery taste.

Ready for Smoking with all that flavor!

The finished product

These are sometimes called "Lamb Popsicles" because of their sweet flavor

Here's the recipe:

Marinating sauce:
1/4 Cup - Olive oil
2 cloves crushed garlic
1Tbsp - Dijon mustard
1tsp - Paprika
1Tbsp - Honey
2 tsp - Lemon zest
2 Tbsp - Fresh chopped parsley
2 Tbsp - Lemon verbena leaves (can substitute crushed lemon grass)
2 tsp - Fresh thyme leaves

Fresh ground black pepper
Coarse sea salt

Blend all the ingredients in a blender except for the salt and pepper. You will want this nice and blended. Use a brush and spread the marinating sauce all over your racks of lamb. Put them in the fridge for about 2-3 hours. Before placing the lamb on the grill, season lightly with the pepper and sea salt.

Smoking:
I smoked the lamb at 220-225 degrees. You will want the internal temperature of the lamb to be between 165-170 degrees - for well done. After you pull it off the grill, let it set about an hour for the juices to redistribute before slicing.

Aaron, that lamb looks amazing!  A special thanks to you for sharing that amazing recipe with all of us!  Keep up the good work on that smoker!