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Stuffed pork tenderloin with celeriac puree
This recipe proves the versatility of what you can do with pork tenderloin!
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Ingredients
- 1 pork tenderloin
- 1 celeriac
- 100ml cream
- 1 teaspoon nutmeg
- BBQ rub
- brie
- 150 grams of plum jam
- salty
- black pepper
TiGER FiRE Accessories
Ingredients
- 1 pork tenderloin
- 1 celeriac
- 100ml cream
- 1 teaspoon nutmeg
- BBQ rub
- brie
- 150 grams of plum jam
- salty
- black pepper
TiGER FiRE Accessories
Preparatory work
- Heat your Kamado BBQ to 160 degrees Celsius in an indirect setup.
- Remove the pork tenderloin from the refrigerator, remove the membrane and cut it open butterfly style. This means cut it open, but not all the way through. Stuff it with some slices of brie and some plum jam. Then seal the pork tenderloin with butcher's twine. Next, add your favorite BBQ rub on all sides. Let the BBQ rub do its job for half an hour.
- Wash and dry the celeriac.
Let's cook
- Place the celeriac on the BBQ and cook for a few hours. Check if the celeriac is done by poking it with a long skewer. This should no longer have any major resistance in the core. At this point, we place the celeriac directly into the hot coals. We call this caveman style. Turn the celeriac periodically until it is nicely charred. When it is done, remove it from the barbecue and let it rest. Don't worry, it will stay hot.
- Then place some smoking wood, we used apple wood, in the hot charcoal and place the tenderloin on the BBQ. Let it smoke and cook slowly until an internal temperature of 62 degrees is reached. Then remove it from the BBQ and let it rest for 10 minutes under loose aluminum foil.
- Next, take the celeriac, remove the black skin and dice it. Mix the celeriac with the salt, pepper, nutmeg and cream until it is a smooth puree and has good flavor. Finish with a good chunk of butter.
- We served the sliced tenderloin with some quenels of the celeriac puree and finished it with a few drops of plum jam.
Serving suggestion
- Check out our other grilled pork tenderloin recipe, it also has nice sides and goes perfectly with this smoked pork tenderloin.
Let's cook
- Place the celeriac on the BBQ and cook for a few hours. Check if the celeriac is done by poking it with a long skewer. This should no longer have any major resistance in the core. At this point, we place the celeriac directly into the hot coals. We call this caveman style. Turn the celeriac periodically until it is nicely charred. When it is done, remove it from the barbecue and let it rest. Don't worry, it will stay hot.
- Then place some smoking wood, we used apple wood, in the hot charcoal and place the tenderloin on the BBQ. Let it smoke and cook slowly until an internal temperature of 62 degrees is reached. Then remove it from the BBQ and let it rest for 10 minutes under loose aluminum foil.
- Next, take the celeriac, remove the black skin and dice it. Mix the celeriac with the salt, pepper, nutmeg and cream until it is a smooth puree and has good flavor. Finish with a good chunk of butter.
- We served the sliced tenderloin with some quenels of the celeriac puree and finished it with a few drops of plum jam.
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