Pork Tenderloin Stuffed Portabellas
Pork Tenderloin Stuffed Portabellas, the pork tenderloin is one of our favorite cuts, tender and juicy. One of the only things that can make them better is having them wrapped in bacon. To our delight that’s just how they come from Zaycon Fresh. Each tenderloin is 5 ½ ozs. making for consistent cooking times. So, it’s easy to cook them to perfection on our Char-Griller Akorn Kamado. We got a lot of them because Patti had so many recipe ideas for this extra lean, top quality piece of pork. Friends wanted them fixed low carb, but with huge flavor. So, we stuffed them…into a portabella mushroom.
Thinking we would use Lumberjack’s new “Paris-Bordeaux Rosemary” wood pellets, Paris-Bordeaux Rosemary has a savory resinous flavor. It has a tea-like aroma and a piney flavor. Off the hook!
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Char Griller Akorn Kamado, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
See Video: http://datenightdoins.com/pork-tenderloin-stuffed-portabellas-video/
Pork Tenderloin Stuffed Portabellas
Akorn Kamado Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes @ 350 degrees (177c)
Grill: Char Griller Akorn Kamado
Charcoal: Lump
Pellets: Lumberjack “Paris-Bordeaux Rosemary”
Note: I use wood pellets in a “Wedgie” for added smoke to our Acorn Kamado grill.
Ingredients: Pork Tenderloin Stuffed Portabellas
- 6 5 ½ oz. Zaycon Fresh bacon wrapped pork tenderloins
- Big Dick’s “Oink It” Seasoning, to taste
- 6 Portabella mushrooms, stems removed
Pork Tenderloin Stuffed Portabellas
Akorn Kamado Recipe
Directions: Pork Tenderloin Stuffed Portabellas
Lightly oil the mushroom, Patti used a cooking spray. Season both sides of pork with your Big Dick’s rub and your ready for the grill. We are not going by time here, but temperature, so when your chops are halfway done and you flip them over add the mushrooms to the grill. Watch the mushrooms close and flipping them once so you don’t burn them. They should be done about the same time. Place the pork chop into the mushroom cap and pull them to serve. Pretty & delicious.
I like to use Lump Charcoal, burns cleaner and the food seems to taste better. So, with that said start your fire and when it burns down set your vents for your desired temperature range. Tonight we are grilling at 350 degrees (177c), cooking at a little lower temperature tonight to give the bacon time to brown up.
After your fire is set and the grill grates are hot place your chops directly onto the grill for 5 minutes. We are going to give them a quarter turn at 5 minutes for those nice sear marks that ad so much flavor. After 10 minutes put the mushrooms on the grill and flip the chops. When the chops reach an internal temp around 130 – 140 (55c) place them in the mushroom caps and pull them off the grill and let them rest a few minutes before serving.
When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. U.S.D.A. safe is 145 degrees for pork (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Pork Tenderloin Stuffed Portabellas
Akorn Kamado Recipe
Season Your Chops
Portabellas
On The Char Griller Acorn Kamado
Pork Tenderloin Stuffed Portabellas
Akorn Kamado Recipe 
Place the Pork Chops into the Mushroom Cap to Serve
Lookin’ Good
Pork Tenderloin Stuffed Portabellas
Akorn Kamado Recipe
Let’s Eat!!!
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
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Our Thanks To:
Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Grill Grates
http://www.grillgrate.com/
The Smoking Wedgie
https://bbqpelletsonline.com/
Our Cutlery Provided By:
- 6 5 ½ oz. Zaycon Fresh bacon wrapped pork tenderloins
- Big Dick’s “Oink It” Seasoning, to taste
- 6 Portabella mushrooms, stems removed
- Lightly oil the mushroom, Patti used a cooking spray. Season both sides of pork with your Big Dick’s rub and your ready for the grill. We are not going by time here, but temperature, so when your chops are halfway done and you flip them over add the mushrooms to the grill. Watch the mushrooms close and flipping them once so you don’t burn them. They should be done about the same time. Place the pork chop into the mushroom cap and pull them to serve. Pretty & delicious.
- I like to use Lump Charcoal, burns cleaner and the food seems to taste better. So, with that said start your fire and when it burns down set your vents for your desired temperature range. Tonight we are grilling at 350 degrees (177c), cooking at a little lower temperature tonight to give the bacon time to brown up.
- After your fire is set and the grill grates are hot place your chops directly onto the grill for 5 minutes. We are going to give them a quarter turn at 5 minutes for those nice sear marks that ad so much flavor. After 10 minutes put the mushrooms on the grill and flip the chops. When the chops reach an internal temp around 130 – 140 (55c) place them in the mushroom caps and pull them off the grill and let them rest a few minutes before serving.
- When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. U.S.D.A. safe is 145 degrees for pork (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
