My wife just brought me a master built vertical electric smoker and this recipe is one of the first ones I will try. Thankyou for showing us these wonderful recipes. I’m definitely learning a lot
I cooked this yesterday and it turned out amazing! Only changes to the recipe I did was I made my own dry-rub as it was a spur of the moment decision to cook this, and I used a can of Baked Apples ( Glory brand) instead of pie filling. Things I could of done a little bit better were I needed to slice a little deeper into the pork tenderloin and maybe mixed up a little more dry rub as it was the first time I did both I thought it turned out pretty darn good.
I'm like you- grew up pork chops and apple sauce. The only thing I would have done differently is add some of the spice rub to the tenderloin itself before wrapping in bacon. Recently cooked stuffed pork chops because tenderloins were on sale!
If you completely pack Caraway seeds around every inch of any meat, put inside a zip lock bag overnight, it will have a delicious flavor, no matter what kind of meat it is. Salt can be added for pork..And it can also be left on for the cooking portions..This also works for Jerky….
Well, looks like this is another great recipe I’ll have to try. My six year old is a big fan of yours and after watching the video, he said, “You could do cherries and cherry wood!” I’ll let you know how that goes!
I’m going to try this but put a cherry rub on half. I’ve done the bacon wrapped pork tenderloin with cherry rub before and it was very good. With the apple pie filling it might be even better.
Omg, can’t get this in Australia, but I reckon I can make my own concoction of apple and cinnamon, I may roll the bacon maple syrup the apply my rub, can’t wait, thanks guys
Ok Susie, don't be so hard on yourself, I went back and watched that first (second) video and it was just fine, it's one of the first videos i watched when I joined HGH! You've come a long way Susie, but don't ever be embarrassed where you started!
Pork tenderloin is so under-rated, especially on a smoker (I prefer off-set). Quick question though. Is the bacon thick sliced or regular sliced? it's tough to tell on the video, and I'm wondering if thick sliced bacon can render down at that time & temp. Thanx, & love HeyGrillHey!
Should do the bacon weave or bacon lattice! May be easier to finagle around potenially spilling out the filling :) Definitely trying this recipe though!!!
Not related to this video: It's Wisconsin, single digit temps and negative wind chill factor, so only one thing to do. Fire up the Weber Kettle. I used your Hey Grill Hey Sweet rub on 1inch bone in pork chops and my family just raved about them. Awesome seasoning!!! Thanks a bunch!
SUSIE I LOVE PORK CHOPS AND STEAK AND EGGS AND SPICY FRIED 🍤 AND 🍗 SCALLOPS AND MAC AND CHEESE AND SWEET MASHED POTATOES WITH MARSHMALLOW AND ROOTBEER TOO
Do you have gas or charcoal? With charcoal, google the snake method. Gas grill just use one burner turned lower. Wrap wet wood chips in foil for the smoke. Put the meat on the side of the grill where the gas isn't turned on. You need a thermometer. Have fun.
You "intructional cooking channels" that claim to make the "best" anything crack me up as every single one of you is wrong. Might be the "best you have ever made' or possibly the "best in your opinion". But the best, NOT EVEN A SLIM CHANCE.
