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Stuffed Pork Tenderloin/Shrimp question
Posted on 12/13/13 at 2:32 pm
Posted on 12/13/13 at 2:32 pm
Thinking about stuffing a pork tenderloin tonight with some shrimp, cheeses, green onions, etc, but wasn't sure about whether to stuff with raw shrimp or cooked. On the one hand, the shrimp will cook quickly but on the other hand, I don't over cook my pork so I'm not sure how much heat will be in thee center of the tenderloin, especially when it's crammed with cheese, shrimp and GO's. thoughts?
I would use crawfish but I'm not sure what's in the store here in Bammer
I would use crawfish but I'm not sure what's in the store here in Bammer
2
Posted on 12/13/13 at 2:47 pm to fillmoregandt
to be safe, i'd use cooked shrimp. i only cook my tenderloins to 145 internally, and that sure wouldn't cook the shrimp. better to be safe.
also, if you get a nice center cut loin, you could spiral it out and layer in the stuff that way too. not sure if you catch the visual on that, but if you've never tried that, it's awesome in the smoker or on the grill.
also, if you get a nice center cut loin, you could spiral it out and layer in the stuff that way too. not sure if you catch the visual on that, but if you've never tried that, it's awesome in the smoker or on the grill.
Posted on 12/13/13 at 3:56 pm to meatman
quote:
to be safe, i'd use cooked shrimp. i only cook my tenderloins to 145 internally, and that sure wouldn't cook the shrimp. better to be safe.
That's what I was thinking. Thanks
Posted on 12/16/13 at 9:40 pm to fillmoregandt
you'll have to post a pic on how it turns out, i'm curious now!
Posted on 12/16/13 at 9:51 pm to fillmoregandt
I sure hope that turned out better than it sounds.
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