- Welcome to BBQPitBoys.com, today we're cooking up
some sausage stuffed pork tenderloins at the pit,
and it's real easy to do!
All right, you gotta check this recipe out,
it's real easy to do!
All right, here we have some pork tenderloins,
you've seen these packages before.
You're also gonna need some breakfast sausages,
those are those pre-cooked links, right?
They're just good.
And here we've got some bacon, right?
Pork belly bacon.
And for this recipe you're gonna need some flour,
some butter, you're gonna need a garlic clove,
here we've got some shredded cheese,
you're gonna need some bread seasoning, like a panko,
and here's a beef base, it's like a bouillon,
and of course you're gonna need some seasoning,
we're using our SPG.
All right, let me show you how to put this together.
Now, this is the way these pork tenderloins will often come,
right, they'll come two in a package.
Just like that, right?
And this weighs, maybe, about a pound each, right?
Those pork tenderloins are running about a pound each,
more or less, right?
Now, there's no much you have to do to prepare this.
We have some connective tissue we like
to remove off of it.
It's called silver skin, it's tough,
you really don't want it.
Some cook it with it on,
you might as well take it off, right?
And you just get your knife
under that silver skin and cut it off.
Told ya, real easy to do.
Now, the next step, 'cause we're gonna be stuffing these,
is to take your old hickory 10 inch butcher,
or whatever knife you have, even a Ginsu, I guess,
and you're gonna cut it, or split it,
down the middle, about two third of the way down the middle,
in order to flatten it out.
It's like a pocket.
And then you're gonna take your seasoning,
we're using our SPG, like I said,
it's got some salt, pepper, garlic, red pepper flakes,
a few other ingredients in there.
At least use salt and pepper if you got it,
because you wanna flavor this.
Now, the reason you wanna flavor these pork tenderloins
is because they're essentially tasteless,
there's no fat on the inside,
and so you need to add fat to get the flavor,
it's a fact of cooking meat, all right?
You know about that.
So, we're gonna take these pre-cooked breakfast sausages,
you can find 'em anywhere,
and place 'em on the inside, and just roll it a bit.
Now, we're doing this,
it's because we're gonna add a lot of flavor
to the inside of the pork tenderloin,
and we're just adding additional fat.
Again, fat is the flavor, all right?
Now, pork tenderloin is pretty darn cheap
considering it is one of the most tender parts of the pig.
All right, so it just needs some flavoring and some fat,
and we're gonna add a nice strip of pork belly bacon
right on top, again, we're adding more fat and more flavor,
and it will help keep it nice and moist while we're cooking.
Now, we're gonna wrap it in aluminum foil,
and the reason we're doing this
is that we want to trap the moisture on the inside,
so initially we're gonna cook it by using aluminum foil.
Seal it up, all right, ready for the oven.
Now, just in case you fell asleep, I'll do it again.
Or maybe you went to the kitchen
to get a peanut butter sandwich, who knows,
this is a long video, so it might be a good idea.
Again, you'll slice it two thirds of the way through,
you just want to flatten it out, just like that, all right?
Simple enough.
This is gonna be good, I'm telling ya.
All right, we got it opened up.
Throw some seasoning on, and use your favorite seasoning
if you can't get SPG.
And you can go to our website, of course,
to get SPG if you want.
Again, be fairly liberal with it
because you want plenty of flavor in this.
Besides, your girlfriend is coming over,
and maybe your boss, right?
So you wanna treat 'em with something real special,
so they give something to you later, right?
Now, we're gonna take these breakfast sausages,
and these sausages, as you know, have a lot of flavor,
all right?
They've got sage, and thyme,
and maybe some of that red pepper,
use your favorite breakfast sausage.
Now we'll take that strip of bacon,
place it on top and roll it in the foil.
Oh, oh, oh man.
I think you know where I'm going with this, right?
It'll be easy to do.
It'll be an awesome pork tenderloin, guaranteed.
All right.
Now, we have three of these,
so we're gonna through all three of 'em in.
We used half of one of those pork tenderloins yesterday,
and we got one left over,
so we got three to throw in today's oven
to show you how it's done.
All right, we've got 'em in a baking pan,
and we're gonna throw it in our wood fired oven
at about 325 degrees, more or less.
And you can check out our ovens on our website,
these are BBQ Pit Boys ovens and grills.
All right, so,
we're about 25 minutes into this,
maybe we got a temperature of about 100 degrees,
we're not cooking it all the way
because we got another step we wanna do here.
So we're gonna pull it outta the oven,
it's still rare on the inside.
Pull 'em out, simple enough.
All right.
Now, like I was saying,
pork tenderloin is so lean, and virtually tasteless,
but very cheap considering it's so tender,
that you have to really flavor it,
get that fat in there
and this what you got.
Now, we're gonna throw these back into the baking pan.
Oh man, Martha, give me a call,
where have you been?
We'll be eating good tonight Martha.
(laughs)
All right.
Now, I could fast forward this video of course,
but I kinda like doing this,
and just hang in there.
This will be done in no time at all,
you know, it takes about an hour to do at the most.
All right.
Oh baby.
All right.
The three pork tenderloins are in the baking pan.
And now, this is the fun part,
we're gonna take some of that shredded cheese we had,
all right?
And we're going to layer it on these,
layered inside each one of these pork tenderloins,
and again, we're adding more flavor and more fat, right?
The cheese fat.
Now I know most of you have had pork tenderloin before
and it's probably no biggie, right?
Again, because most people generally overcook it,
and you don't want to cook these pork tenderloins
any higher than 145 degrees Fahrenheit.
You want 'em a little pink on the inside.
If you go over that, you're gonna overcook 'em,
they're gonna be dry and pretty lousy.
Now I'm taking those panko bread crumbs,
we like to use the panko, they're oil infused breadcrumb,
so they get nice and crispy for ya.
Of course, you know all about that.
All right, now we're gonna throw it back
in the wood fired oven, just to finish it off,
and it won't take maybe another 10 minutes, and again,
we're looking for 145 degrees Fahrenheit internal.
Now, while we're waiting, we gotta make some gravy.
And of course, use your momma's gravy,
or your favorite gravy, or you could use this method.
It's pretty simple, you just need some butter,
you need some garlic, you can head on over to our website,
you'll see the exact ingredients.
And here we have some more of that breakfast sausage,
we're gonna really flavor up that gravy,
so we're just gonna add some of that breakfast sausage
we already had, right?
Just like that, simple enough.
Now we have a beef base here,
you could use bouillon cubes,
you could use chicken, or beef.
This is a beef paste, it works really good.
Get that in there, and of course we'll add some water.
Oh yeah.
And if you must, oh yeah,
then we got those drippings from the pork tenderloin,
on the inside, right, all that moisture,
we throw that in there.
And now we thicken it up with some flour and water,
same old, same old, like I said,
use your favorite gravy!
Or go ahead and use this one, it's perfect.
Just adding that flour to some cold water,
and this will thicken up the gravy.
Oh man, are you kidding me?
Are you getting hungry or what?
You keep stirring, it'll get nice and thick and smooth.
All right, gravy's ready.
All right, in the miracle of time,
these sausage stuffed pork tenderloins are done!
Take a look at that!
And like I said, we've cooked 'em
to about 145 degrees internal, they'll sit a little bit,
so it might go up to about 150 degrees Fahrenheit.
And it's time to pull 'em out of this pan.
Oh man.
Are you getting hungry or what?
And if you're not, you're on the wrong damn channel.
Take a look at that!
Lord have mercy.
I'm telling you, your boss is gonna give you a raise
if he's at the dinner table.
Or your girlfriend is gonna give you something else,
who knows?
Now, let me show you what this looks like on the inside,
because I know you're gonna ask.
Look at that!
Pinkish on the inside, perfectly cooked,
a ton of moisture, you can see it coming out.
(laughs)
See, you can make a nice, moist,
and flavorful pork tenderloin,
just check this recipe out!
Now of course, this is the part
where we eat in front of you,
so we're gonna eat it like a grinder, like a sub,
but you can set it up any way you want.
You could put it on a fancy ass dinner plate.
Phewee!
Pour some of that gravy on there.
Here we've got some nice little new potatoes.
We've actually got some veggies on there,
so turn your head away if the veggies bother ya.
We got some pickles.
Again, set this plate up any way you want.
So the next time you're looking
for a good recipe for your pit,
check out BBQPitBoys.com!
(fire crackling)