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Pit Boss Stuffed Pork Tenderloin
Pit Boss Stuffed Pork Tenderloin
Rated 3.6 stars by 15 users
Category
Dinner
Servings
4
Prep Time
10 minutes
Cook Time
180 minutes
Take a new approach to pork tenderloin and elevate the experience by smoking and stuffing it. This Stuffed Pork Tenderloin is filled up with salsa which lends spice and helps keep it moist during the smoking process. It is topped with a tasty brown sugar, honey, cinnamon, and chili powder rub which creates a nice crust as it cooks low and slow on the grill.
Ingredients
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1 Tbsp Pit Boss Sweet Rib Rub
1 Tbsp Brown Sugar
1/8 Tbsp Cinnamon, Ground
1 Tsp Paprika, Smoked
1 Jar Salsa
1 Tbsp Chilli, Powder
3 Tbsp Honey
1 Pork, Tenderloin
Butcher’s Twine
Meat Tenderizer
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Pit Boss Hickory Blend Hardwood Pellets
For even more tender pork loin, consider soaking it in a brine overnight.
Special Tools
WOOD PELLET RECOMMENDATION
Bigger. Hotter. Heavier. Tip
Directions
Start your Pit Boss Grill on Smoke with the lid open until a fire is established in the burn pot (3-7 minutes). Then set the grill to 225°F. Allow it to come to temp.
Arrange salsa down center of pork tenderloin. Fold in sides and roll tenderloin carefully to distribute salsa evenly.
Using butcher's twine or 2, 1-inch strips of aluminum foil, wrap tenderloin at both ends to secure.
In a bowl, combine the chili powder, brown sugar, smoked paprika, Sweet Rib Rub, and ground cinnamon. Mix well.
Brush the pork tenderloin with the warmed honey. Sprinkle the rub over the entire tenderloin. When the pork is fully coated place on the grill.
Smoke the tenderloin for 2 ½ to 3 hours, or until the internal temperature of pork has reached 145°F internal temperature. Slice and serve immediately.