BBQ Stuffed Pork Tenderloin
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
2 pork tenderloins, trimmed
***Sauce***
1/4 cup bourbon whiskey
1/4 cup cider vinegar
1/2 cup dark brown sugar
2 teaspoons vanilla extract
1 orange, zested
salt and freshly ground black pepper
***Andouille Stuffing***
1 tablespoon unsalted butter
1 large onion, chopped
1 cup coarse cornbread crumbs
4 links Andouille sausage, finely chopped
2 teaspoons finely chopped fresh thyme
1/4 cup chicken stock
Directions:
In a saucepan, combine the sauce ingredients and bring to a boil. Reduce to a simmer and cook until thickened, about 20 minutes.
Melt the butter over medium heat in a heavy skillet. Add the onion and saute until translucent, about 5 minutes. Transfer to a bowl and mix in the breadcrumbs, sausage, thyme and stock. Season to taste with salt and pepper.
Using a long thin boning knife, cut a channel in the center of each tenderloin. Work from both sides to ensure the channel goes all the way through the center of the meat. Use the handle of a wooden spoon to widen the channel to about 1 inch. Stuff the tenderloin with the breadcrumb mixture.
Set up your grill for indirect heat. Place the tenderloins on the grill, cover and cook 15 minutes. Turn and baste with the sauce, then continue to cook 25-35 minutes, turning and basting occasionally.
The tenderloins are done when they reach 145 degrees F when tested with an instant read thermometer. Allow to rest 10-15 minutes before serving.
Recipe Location: https://www.cdkitchen.com/recipes/recs/2633/BBQ-Stuffed-Pork-Tenderloin136624.shtml
Recipe ID: 107497
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