Pork tenderloins are so versatile, you can make them a common dinner item and still have uncommonly good meals. I’ve been using Smithfield marinated pork tenderloins a lot lately. By using their marinated tenderloins, I take a lot of “pre-work” out of dinner and get a very flavorful dish to the family in no time.
I purchased a Roasted Garlic and Herb tenderloin, and wanted to use it for a recent dinner. However, I decided to add a little something to it to give it a bit more “wow.” What could go better with garlic and herbs an italian take on the dish? So, I butterflied and stuffed it with mozzarella, heirloom tomatoes and fresh basil to give it a “Caprese” effect.
I ran my Big Green Egg at 450 degrees with a chunk of apple for a bit of smoke! I wanted to cook the tenderloin quickly without over melting the mozzarella. The tenderloin finished at an internal temperature of 138 degrees. After cooking, rest the tenderloin, slice on a bias and drizzle with a little bit of aged balsamic. My “after resting” internal temp was 142. Really, really good! I hope you enjoy!
About Cooking Pork
Speaking of cooking pork, you still aren’t one who has to cook pork to 170 degrees or higher are you? First, if you are this recipe may not work as all the fillings would melt out. With our pork supply, any issues and worries about pork from days past are long gone. I serve pork tenderloins and loins at a rosy, juicy medium rare to medium temperature. Pork cuts such as ribs and shoulders that have a lot of tough, connective tissue still benefit from a BBQ method. Pork chops and tenderloins do not however, and are best served grilled (or smoked hot) and served beautifully pink.
Note: I am a paid Ambassador for Smithfield meats. However, this post and the opinions and recipes contained herein are voluntary and my own.