Pork tenderloins are somewhat of a small hunk of meat but they can still be stuffed quite easily.
I purchased a twin pack the other day and after paper toweling them down, I tied about 2 inches of the tail to the side of the loins. I then slit the remaining body open to place the stuffing.
In the past, I've stuffed tenderloins with a variety of fruit (apple, raisins, dried cherries etc.)
I had in the frig a quantity of Holiday fruit. Although it was specifically for making Holiday breads, I figured I'd stuff the tenderloins with some.
Hey, it cant hurt anything. The Holiday fruit concoction consisted of orange peel, apple, cherries, lemon peel, pineapple, etc.
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And I spooned some into the opening in the Tenderloins. I then closed the opening and secured the slit with toothpicks. I then took twine and stitched things shut in the fashion as shown.
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Prior to placing of the Advantage the they were season with some Bone Suckin' brand Seasoning & Rub and then plopped on to a 275 degree Advantage.
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As a Christmas gift, one of the kids had gotten me some Cherry Barbecue Sauce as a gift and decided portion some out and add teriyaki sauce to thin, and then baste the tenderloins with this once they reached a IT of 120°.
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Took them off the grates at 149° and they turned out quite decent. The fruit was a little sweet, but very workable.
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This certainly isn't a spectacular cooking event by any means. I just decided to put this topic and photos out there to give some one idea on how simple stuffing a pork tenderloin can be.