So I have done the ham thing for quite a few years and I felt I needed to do something different. Figured Easter would be a good time to try and finally do an apricot and apple stuffed tenderloin. Felt it turned out pretty good and would do it again but not nearly as often as I do ribs or chicken. Used a mix of apple and cherry wood and didn't get that prominent of a smoke ring but I got the level of smoke flavor I was shooting for. I applied an apricot glaze at the end and placed it over the coals to help caramelize and for some color.
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Easter Apricot and Apple Stuffed tenderloin
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Club Member
- Dec 2018
- 828
- Northeast Iowa, USA
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Warm Morning G3 propane grill, 1970s vintage, https://pitmaster.amazingribs.com/forum/grills-and-smokers/gas/618448-vintage-warm-morning-broilmaster-grill
Weber Genesis II 330 SE, 3-burner propane grill
Hasty Bake Continental charcoal cooker
Smoke Vault 18, propane cabinet smoker
Amazen pellet smoker, https://www.amazenproducts.com/category_s/12.htm
Thermapen, Chef Alarm, https://www.thermoworks.com/
A few years back, an apricot and mustard dip was popular for chicken wings -- any inexpensive jam and plain ol' yellow mustard mixed to taste. That combo might be interesting as a pork stuffing.
I like how the colors from the fruit set off that dark rugged crust. Nice presentation!
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