Finally branched out from my usual ribs, chicken, and steak diet to try smoking a pork tenderloin stuffed with apples and raisins soak in moonshine along with some onion and rubbed with Simon and Garfunkel. Overall was very pleased with the results since this was my first stuffed and smoked tenderloin, but I would not use moonshine again. It really did nothing to enhance or improve the flavor of the final product. I would have used whiskey or rum but I hate wasting good liquor on soaking things when I could drink it. Next time I try this recipe I might sacrifice a little to see if they change the flavor. After doing this I have the itch to do a Jalapeno Popper inspired stuffed tenderloin wrapped in bacon for Superbowl Sunday.
The final product
Pulled at 140 degrees and placed over the coals for a few minutes to get some nice color around the outside.
The final product
Pulled at 140 degrees and placed over the coals for a few minutes to get some nice color around the outside.
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