♫ Gonna smoke me a fatty brisket
♫ Got my barbecue shoes on
♫ Gonna smoke me a fatty brisket
♫ Got my barbecue shoes on
♫ Got my natural casing
♫ Got the hogs on the run ♫
(lively music)
- Welcome to BBQPitBoys.com.
Today, we're cooking up
some apple butter-stuffed tenderloins at the pit
and they're easy to do.
You're gonna need some fresh apple sauce.
We've got some butter here.
You're gonna need some bacon, maybe.
And you'll need an onion.
You're gonna need some seasoning like SPG
and this is what it's about.
Here I've got four pork tenderloins
about a pound to a pound and a half each.
All right.
There's not much to do
to prepare a tenderloin, as you probably know.
If anything, you wanna get off some of the silver skin.
That's a layer of skin
or connective tissue
that's kinda tough.
Most eat through it,
but sometimes you
might wanna take the time to get some of it off.
Just like that.
You just get your sharp knife
underneath the skin right there.
It's a very thin layer,
and just pull it off.
Simple enough, right?
Oh man.
Now if you've never had
apple butter-stuffed tenderloin before,
you definitely gotta check this out.
Now,
what we're doing here
is we're scoring one side of each tenderloin.
We're taking a meat hammer
and pounding it out.
Giving it a textured surface.
And this will help,
this will help keep the stuffing we're gonna make
on the inside
get into the grooves.
You'll see what I'm doing.
But anyway, bang it out just like that.
(rock music)
Now you wanna take your old hickory knife
and you're gonna make some additional
slices and grooves just on the top layer.
Again, this will help get the seasoning
down into the meat.
Now as you may know,
the pork tenderloin
is essentially fatless.
It has no fat to marble and to tenderize,
so you got to introduce some flavors into it
and some fat.
So what we're doing here is
we're adding about a stick of softened butter
into about a cup and a half of fresh-made apple sauce.
Now you make it the way you want, right?
And also, we're gonna add
maybe a tablespoon of seasoning.
We're using our SPG
but you can use some core salt, pepper,
horse garlic, whatever.
Now you wanna take
the stuffing here
and you wanna work it into the topside of each tenderloin.
Get it down into the texture.
Get it down into the slices
just like that,
and of course, like I was saying,
this will add some flavor and some moisture
to the tenderloin.
Otherwise the tenderloin is like
the same old kinda meat.
It's no biggie.
But this will work.
Check it out.
Now one added thing here
is we're putting on some small diced onions.
Again, this will add more moisture for the cook.
Right there.
Now what we're gonna do is stack two together.
You don't wanna cook one tenderloin at a time.
You want to cook it slow
and an easy way to do that
is to stack two together.
Now the next thing we're gonna do, of course,
is we're gonna tie the stack.
And you get yourself some butcher string,
place your roast on it.
You've done this before, right? (laughs)
And you tie a knot in each.
Simple enough, like I said.
This will keep a lot of the stuffing and moisture
within the roast of course.
Nice and tight.
Oh yeah, this is gonna be good.
All right.
We're gonna be eating good tonight, Martha.
You gotta check this out.
Now of course, you wanna trim the excess string.
For those who don't know how to do that,
this is how you do it.
Oh yeah.
Man.
All right. (rooster crowing)
Now you know how to cut the string.
Now we're gonna do another one
just in case you fell asleep on the technique.
Again, cut some butcher string.
The chickens are sure as hell happy
we're not cooking up chicken tonight,
but this one here,
I'm gonna take some pre-cooked bacon.
Now, we didn't cook it crispy.
We want a little bit of that fat in there.
Again, we're trying to introduce fat
and of course, flavoring, in to this roast.
Just like that.
You don't wanna use raw bacon
because you wanna make sure
everything in thoroughly cooked.
And again, tie it with the butcher string.
Oh, man.
All right.
These pork tenderloins have been tied.
(string music)
Now,
we're gonna place both these tenderloin roasts
on a pan
because we're gonna be throwing them on the grill.
But before we do that,
we wanna season a little bit more again.
SPG or salt and pepper.
And we wanna get it on both sides.
Oh yeah.
Man, this almost looks cook enough to eat already.
Now we gotta cook it a bit.
Now,
we've got our grill set up in direct cooking.
We've got the charcoal on one side
and we're gonna be cooking these roasts
at about 300 degrees Fahrenheit.
It should take no more than 45 minutes to 50 minutes.
And now, we're about half-way through
because of the miracle of time.
And what you wanna do here is
turn it around a bit
so we get some even cooking going on.
Now if you're doing it on a different grill,
maybe you don't have to worry about that.
Now,
this is pit master privilege.
We're gonna add another layer of flavor.
So we've got some sauce here
we're gonna paint on the top of each.
You can leave these roasts as is,
but I kinda like
using a bit of barbecue sauce.
Put it on top.
Fair enough.
Oh yeah.
Now, probably another 20 minutes to go or so.
And through the miracle of time,
take a look at that.
It's time to take it off the grill.
Now,
you want to cook your roast to an internal temperature
of about 145 degrees Fahrenheit,
150 degrees.
Oh, baby.
Take a look at that.
(laughs)
All right.
We'll let to rest for a minute or two.
Not long.
While we're waiting,
we're gonna take them drippings
and make a little bit of gravy out of it.
Throw it in a pan.
You don't have to worry about excess fat.
There's hardly any fat in these roasts anyway.
Now we've got some gravy, brown gravy we've already made
and we're adding it to the drippings.
You add the gravy the way you want.
All right.
I say, it's time to eat.
Now let me slice one of these roasts
so we can get a better look.
(upbeat music)
Oooh-wee!
♫ Pick up a bib
♫ Gonna get some sauce
♫ Grab my own leg, baby
♫ Show you who's boss
♫ Got me steaming my hair
♫ Baby, I don't care ♫
About as moist as you'll ever get
from a pork tenderloin.
Now take a look at that.
Make a sandwich right there.
No fancy ass plate required.
(rock and roll music)
You smell that?
It smells good.
Now,
we're gonna make a fancy plate
so we've got ourselves some mashed taters,
we got some string beans,
we got more of that homemade apple sauce.
And of course,
you've got a big ladle of gravy.
Lord have mercy.
Now of course, as always,
we do apologize for eating in front of you like this,
but we call this pit master privilege.
Oh, man.
♫ Got my barbecue shoes on ♫
Sure as hell beats that peanut butter sandwich.
Now, don't it?
♫ My stomach went into a state ♫
(rock and roll music)
So the next time you're looking for a recipe for your pit,
Check out BBQPitBoys.com.