Traeger Smoked Stuffed Pork Tenderloin Recipes

TRAEGER SMOKED STUFFED PORK TENDERLOIN

Steps:

• Preheat the Traeger or other smoker to 250°F.
• Butterfly the tenderloin by slicing it in half, lengthwise. Do not cut all the way through. Open it like a book and use a meat tenderizer/mallet to pound it flat to 1/4 inch thick.
• Mix the cream cheese, bacon, cheddar, mozzarella, and spinach in a bowl.
• Spread the cheese mixture on the tenderloin and roll it up jelly-roll fashion. Secure it with cooking twine. Cover the tenderloin with the cajun seasoning rub.
• Place the tenderloin on a baking pan or grill pan and put it in the pre-heated Traeger.
• Cook for approximately 45 minutes to 1 hour or until the internal temperature reaches 140°F - 143°F.
• Remove the tenderloin and cover it with a sheet of foil for 10 minutes to rest before you slice it.

SMOKED STUFFED PORK LOIN

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Meanwhile, preheat a smoker, according to manufacturer's instructions, until temperature is a steady 220 degrees F (104 degrees F).
• Remove silver skin and fat from pork loin, then slice into the center and "unroll" it until flat. Season both sides with pork rub. Spread one side with cream cheese, then layer jalapenos and cooked sausage evenly over top. Carefully roll loin up into a fairly tight log and secure with cooking twine.
• Smoke in the preheated smoker until an instant-read thermometer inserted into the center reads 140 to 145 degrees F (60 to 63 degrees C), about 2 hours. Remove loin and wrap tightly in aluminum foil. Let rest for at least 20 minutes before serving.