Spiral Stuffed Pork Tenderloin

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    lbs pork tenderloin, skinless, boneless (1.25-1.5 lbs)
  • 1
    bunch fresh baby spinach leaves
  • 6
    chopped garlic cloves, substitute garlic salt
  • 1
    bunch green onion, whole
  • garlic pepper seasoning
  • dry rub seasonings
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DIRECTIONS

  • Preparation Directions.
  • Spiral cut the tenderloin and spread flat.
  • Coat both sides lightly with olive oil.
  • Lay spinach leaves (or asparagus, or both), chopped garlic cloves, Garlic Pepper Seasoning (to taste) and whole green onions toward one end.
  • Roll up and tie with cooking twine.
  • Rub the outside with Bad Byron’s Butt Rub.
  • The Big Green Egg temperature should be stabilized at 450.
  • Place Loin directly on the grill and seal all around (with lid open).
  • Remove from heat for 5 minutes (let the meat relax).
  • Close lid and reduce stabilize heat at 250-260 degrees.
  • The loin will need to cook for 60 to 90 minutes (and remember if you are looking you are not cooking!).
  • You should use a meat thermometer to track the temperature until it reaches 155-160 degrees
  • Remove from heat, slice and serve hot.
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