Halloween BBQs have become a tradition around our house, and tonight was no different. The kids went trick-or-treating yesterday at an event in town, so tonight there were no tricks, just tenderloin. Stuffed pork tenderloin, to be exact. And to round off the meal, Bubba Ho-Keg was loaded up with sweet potatoes and fresh string beans.
The sweet potatoes and green beans were done early, as I got distracted carving pumpkins and didn’t get the meat together as soon as I should have. They actually came off shortly after this picture was taken and had to be reheated in the microwave right before dinner (40 minutes later). The pork was stuffed with cream cheese and a mixture of fresh apple, dried apricots, and dried blueberries soaked in white wine. After a bit of applied bondage, the tenderloins were sprinkled on the outside with a liberal dose of Bayou Cajun Seasoning mix.
Normally I slice these pretty thin and roll them up; tonight I left them a little thicker and put two together with the stuffing between. Next time I go back to the original plan so that I don’t end up with too much cream cheese and something that falls apart when you slice it.
In spite of what it looked like on the plate, it still tasted pretty good. And there are plenty of leftovers for later…
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It looks great. Do you foil??? if it was just 40 minutes, wrap the meat on foil, put it in an ice chest (no ice), and the meat will be perfect up to about 4 hours with no need to reheat.
About the only meat I foil is pork butts so that they can rest for awhile before pulling, or if I have to cook something well in advance due to grill space or other time-based considerations. When I do, the ice chest technique has been a life saver (learned that one about a year and a half ago).
Actually, the meat was the last to be done; the sweet potatoes and string beans were done a lot faster than anticipated, and it took me longer to prep the meat than I remembered. Not to mention the jack o’lantern distraction…
Did you see the Tailgate episode with the buffalo chicken stuffed pork loin?
Don’t watch Tailgate (don’t have regular access to Food Network) so I didn’t see the episode. Sounds good though…
Yo Z-Paws…. You know I love your BBQ, (by far the best in the PNW) and would hate to say/do anything that would stop those tasty meals coming my way every now and then, but I was wondering if you happened to get a great deal on sweet potatoes the past week or so ? I noticed they’ve shown up in 4 of the last 6 meal posts. Not that I’m complaining (okay, yes I am), but just an observation that Halloween is over and I hope to see something not so orange in your next posts !!! Thanks for the future consideration… Pig-Dog
Ok, in that case I will consider dedicating the weeks leading up to Thanksgiving to some of your other not-orange favorites: fish, broccoli, spinach, etc… By the time I get done, you’ll be so happy to see a turkey, some stuffing, and all the other fixings that you might not notice I slipped in some more sweet potatoes.
Oh, and no pumpkin pie for you…
hehe, great recipes. but the bbq is always my favorite
Love your dishes and you can keep on using sweet potatoes as much as you’d like. I love the spuds..lol
Understand that Pigdog is a long-time friend and is unlikely to complain too much out of concern that I won’t cook for him and his family again. He also has a limited palate (especially when it comes to veggies and seafood) and I never let it affect what I cook for myself. Sweet potatoes are in season (and cheap at Costlyco) and you’ll likely see more of them here.
Thanks for stopping by!
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