Prep time: 10 mins | Cook time: 1 hr | Rest time: 10 mins | Total time: 1 hr 20 mins | Yield: 6 Servings
Stuffed with cheese, bacon, and spinach coated with a cajun spice rub and perfectly cooked for an hour, and so on the smoker for a distinctive flavour, this Traeger Smoked Stuffed Pork Tenderloin is the bomb! And I love the creamy cheese mixture that spills out when you slice this.
Ingredients
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1 1-2 lbs pork tenderloin
4 oz cream cheese
6 to 8 slices of cooked bacon, chopped
1/3 c shredded cheddar cheese
1/3 c shredded mozzarella cheese
4 oz frozen spinach, thawed and chopped
2 tbsp cajun seasoning rub
How to make Traeger Smoked Stuffed Pork Tenderloin
Step 1: Prepare the Traeger or other smoker. Preheat it to 250 degrees F.
Step 2: Slice the tenderloin in half lengthwise. Make sure not to slice all the way through. Open the tenderloin like a book and pound it flat to around 1/4″ thickness using a meat tenderizer or mallet.
Step 3: In a bowl, place the cream cheese, bacon, cheddar, mozzarella, and spinach. Mix to combine.
Step 4: On the tenderloin, evenly spread the cheese mixture. Roll it up like a jelly roll. Using cooking twine, secure the rolled tenderloin, then lather with Cajun seasoning rub.
Step 5: On a baking pan or grill pan, transfer the tenderloin and situate in the preheated Traeger.
Step 6: Cook the tenderloin for about 45 minutes to an hour or until the internal temperature approaches 140 degrees F or 143 degrees F.
Step 7: When done, take the tenderloin. Grab a sheet of foil and cover, then allow to rest for at least 10 minutes before slicing.
Note:
The ideal internal temperature of the tenderloin is 145 degrees F. Which you will reach during the rest period.
Nutrition Facts:
Yield: 6, Serving Size: 1
Amount Per Serving: Calories 410 | Total Fat 21g | Saturated Fat 9g | Trans Fat 0g | Unsaturated Fat 10g | Cholesterol 154mg | Sodium 1578mg | Carbohydrates 4g | Fiber 1g | Sugar 1g | Protein 49g
Ingredients
- 1 1-2 lbs pork tenderloin
- 4 oz cream cheese
- 6 to 8 slices of cooked bacon, chopped
- 1/3 c shredded cheddar cheese
- 1/3 c shredded mozzarella cheese
- 4 oz frozen spinach, thawed and chopped
- 2 tbsp cajun seasoning rub
Instructions
Step 1: Prepare the Traeger or other smoker. Preheat it to 250 degrees F.
Step 2: Slice the tenderloin in half lengthwise. Make sure not to slice all the way through. Open the tenderloin like a book and pound it flat to around 1/4" thickness using a meat tenderizer or mallet.
Step 3: In a bowl, place the cream cheese, bacon, cheddar, mozzarella, and spinach. Mix to combine.
Step 4: On the tenderloin, evenly spread the cheese mixture. Roll it up like a jelly roll. Using cooking twine, secure the rolled tenderloin, then lather with Cajun seasoning rub.
Step 5: On a baking pan or grill pan, transfer the tenderloin and situate in the preheated Traeger.
Step 6: Cook the tenderloin for about 45 minutes to an hour or until the internal temperature approaches 140 degrees F or 143 degrees F.
Step 7: When done, take the tenderloin. Grab a sheet of foil and cover, then allow to rest for at least 10 minutes before slicing.
Notes
The ideal internal temperature of the tenderloin is 145 degrees F. Which you will reach during the rest period.
