Italian-style stuffed BBQ pork tenderloin

The cook, step by step.

1. 1

   Step 1

   Done

   After removing the pork tenderloin from the pack, cut it open across the width and make sure that it can be filled. You now choose the outside and season it with BBQ rub. We have chosen here for the meditteranean BBQ rub as this rub has Italian and Spanish influences that go perfectly together with the filling of the pork tenderloin.

2. 2

   Step 2

   Done

   Then we turn the pork tenderloin so that the seasoned side is now down. We're going to rub the inside now with pesto and once we have done this we'll cut the mozzarella into thin slices and put it on top.

3. 3

   Step 3

   Done

   Then it is time to make the shell of the pork tenderloin from bacon after filling. We do this by making a so-called weave as in the picture. Make this weave over the entire width of the pork tenderloin. After you do this, first roll up the pork tenderloin and then roll it into the bacon. The bacon also ensures that you do not need a butcher's rope or anything like that. This keeps it all in place properly.

4. 4

   Step 4

   Done

   Once you've rolled in the pork tenderloin, it's time to go BBQ on this one. We do this at 150 degrees indirectly to an internal temperature of 62 degrees with some hickory wood smoke chips. At this stage, make sure to use a leak box because otherwise it will become a bunch of rocks due to the filling. At 150 degrees it takes about 50 minutes to reach the temperature of 62 degrees internal temperature. But that's different for every piece of meat anyway, so I suggest you use a core thermometer.

   Internal temperature: 62°C
5. 5

   Step 5

   Done

   After reaching the internal temperature of 62 degrees, it is time to remove the pork tenderloin from the BBQ and rest under aluminium foil for 10 minutes. For example, the moisture that lies on the outside of the meat can pull back into the flesh and garnish the meat fairly evenly. Your stuffed pork tenderloin is now ready to be cut! At the moment add some salt and pepper to your taste. Enjoy!

   Internal temperature: 62°C10m