Up next in 10
Bacon-Wrapped, Sausage-Stuffed Pork Tenderloin Recipe - Paula's husband, Michael, joins her to share one of his favorite grilled pork tenderloin recipes.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Bacon-Wrapped, Sausage-Stuffed Pork Tenderloin Recipe: https://www.pauladeen.com/recipe/bacon-wrapped-sausage-stuffed-pork-tenderloin/
------------------------
For more Love & Best Dishes videos, click here: https://www.youtube.com/watch?v=53RSO_o1DX0&list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
(Paula) - I am excited today.
0:03
(Michael) - Hey yall.
0:04
(Paula)- Look who we got in the kitchen with us
0:07
yall. Captain Michael and Michael really cooks good on the
0:14
grill and he is going to show y'all how he prepares our pork
0:19
tenderloins. And they're out of this world
0:21
yall and when he, when he cooks one we'll,
0:27
put it in the refrigerator and then we'll eat out,
0:30
throw it in the air fryer,
0:32
heat it back up and it's just as good. Isn't it Michael?
0:34
(Michael) - It is.
0:35
(Paula) - Is that first time.
0:36
And this may look like a lot of work y'all but don't let
0:40
that to turn you because Michael's gonna tell you his
0:43
conversation with the butcher at the grocery store.
0:47
(Michael) - Usually our pork Tenderloin dry out after you
0:51
cook it. So it's, it's good when you first eat it,
0:55
but then, then it dry out.
0:57
(Paula) - Yeah.
0:58
(Michael) - So what I do is I put a piece of sausage
1:02
in the middle of it and it keeps it moist.
1:06
(Paula) - We use a skinless sausage y'all because we found
1:10
that it, if you use skin on it, it was hard
1:14
to cut for some reason, though.
1:16
(Michael) - It was a, there was a different sausage, but
1:19
(Paula) - Yeah.
1:20
(Michael) - Skinless is easier.
1:21
(Paula) - Michael found this skinless and it's great.
1:24
(Michael) - But what you need to do is cut your tenderloin.
1:27
(Paula) Well, you have the butcher do this, right?
1:29
(Michael) - Yes but you can do it,
1:31
but you need a long filet knife like this and be careful
1:35
cause you can cut your hand pretty easy.
1:37
(Paula) - Yeah.
1:39
(Michael) - And you go all the way through it and try not to
1:45
try not to get, get on the outside all the way through.
1:54
- And then just, just kind of turn it around a little
1:56
bit and then you want to make a cross.
2:05
So you, you actually cut it like this.
2:08
(Paula) - So it'll fit.
2:09
(Michael) - To make a hole in your tenderloin.
2:14
(Paula) - And here is the skinless sausage.
2:20
Whoa. He got away from me and it is so good in there.
2:28
- I don't know if y'all noticed this,
2:29
but Michael's lost a good bit of weight.
2:33
He's almost back to his fighting weight, aren't you?
2:38
(Michael) - Nah, my fighting days over.
2:42
(Paula) Which is a good thing. Cause I wouldn't, I will
2:49
tell y'all one story.
2:51
(Michael) - Okay now the sausages are encased in there.
2:53
(Paula) - Okay, so he's going to quit, he's going to start
2:55
talking cause he might not want me to tell this story.
2:59
So just that easy, you got that sausage in there.
3:05
(Michael) - And see when you cut it now it is going to have
3:08
a sausage and a tenderloin around it and
3:12
its a pretty presentation too.
3:13
(Paula) - Do you want to put it on this pan to season it or?
3:17
(Michael) - Yes.
3:19
(Paula) - So you're going to do four Michael?
3:22
(Michael) - Yeah.
3:23
(Paula) - Okay, that's good.
3:24
(Michael) - Why don't you do that one?
3:27
Since I've gotten the grill going on
3:30
I give them to somebody or we can eat them.
3:34
(Paula) - All right now, is it three hours you cook these?
3:37
(Michael) - I cook them at three hours at 225. You can do
3:40
it. You can do it differently. You can cook it, but
3:44
I just do it slow.
3:45
(Paula) - Yeah. And that's what makes it so good yall.
3:48
(Michael) - Low and slow.
3:49
(Paula) - You could turn it up at 350
3:50
and maybe cook it for an hour.
3:52
(Michael) - Yeah.
3:53
(Paula) - Because you can actually cook a tenderloin a pork
3:57
tenderloin that's not stuffed you can cook it in about 25
4:01
minutes in the oven. You know, it doesn't take long at all.
4:06
But the fact that he's cooking it so slow is,
4:12
is just wonderful. Look at that.
4:15
- Aunt Peggy, I can't wait for you.. Guess who's here?!
4:18
She aint got her face fixed yet.
4:23
(Aunt Peggy) - I'm still eating, thank you.
4:26
(Paula) - I actually wasn't gonna say anything about her
4:29
being here until she put her a little paint on,
4:38
but I threw her under the bus.
4:39
(Cameraman) - People have been asking for her
4:40
wondering where she is.
4:41
(Paula) - Listen. You don't know how much they love you out
4:45
there. I mean they love you and they always want
4:51
to know how you're doing.
4:53
- Michael has just been in the kitchen today.
4:57
Michael makes the most wonderful tuna fish salad,
5:01
but he uses a very expensive tuna too.
5:04
It's not like that canned tuna. Its in a jar and it's really
5:09
expensive, but it's real, real good.
5:15
And so Aunt Peggy just finished eating
5:17
a tuna salad sandwich. Yes.
5:21
(Aunt Peggy) - It was excellent Michael.
5:28
(Paula) - Yeah. He and listen, y'all, he's very slow,
5:31
but he's very methodical.
5:34
(Michael) - You can't rush. You're an artist.
5:37
You think they came in and talked to Michael
5:39
Angelo was when are you going to finish the ceiling?
5:44
(Paula) - No, I don't think they did.
5:48
- Aunt Peggy is here in Savannah for her, she,
5:52
her internal medicine doctor is here in Savannah. When she
5:56
came over when COVID got so so so bad in Albany
6:02
we went and captured Aunt Peggy and kept her here for six
6:06
months. And so we got her an internist.
6:12
So now she, she has to come to Savannah to see her doctor,
6:16
which is great. Love it. And also..
6:20
(Aunt Peggy) - And I like my Doctor.
6:22
(Paula) - Yes, she, Doctor Booth? She's a young woman.
6:30
When I say young, she ain't in her seventies or nineties.
6:40
And also living with us just for a temporary moment is my
6:44
niece. My brother's daughter, Cari.
6:49
And our grandson Sullivan is actually here with us for
6:55
about two weeks because I'm so sad to say, Michael,
6:59
use your hands if you feel like you have more control over
7:02
that, use your fingers. You're clean.
7:10
(Michael) - But yeah, I'm not gonna stick my hands in
7:11
there after touching. I just washed them.
7:16
(Paula) Okay, well you do it any way you want to.
7:25
So Brian, Cari's husband has accepted a position in
7:29
Birmingham, Alabama and I can't believe it
7:32
that my girls leaving me.
7:36
We've always, when I moved to Savannah,
7:38
she eventually moved over here. And
7:43
so I can't believe she's leaving, but she's
7:48
only five hours away. It could be 25 hours.
7:52
She could be moving to Japan or somewhere like that.
7:59
So... That's a lot of pepper Michael.
8:01
So anyway, Kari and Sullivan are here with us.
8:05
So we kinda got a full house and I love it.
8:09
I love a full house and naturally Eddie lives here with us.
8:16
So we're happy happy happy.
8:19
And little Mike,
8:20
little Mike is still right here with us.
8:22
He's not going nowhere.
8:28
I know Eddie when, when our, when
8:34
our little drapes that were hanging up,
8:35
we're not doing like a window,
8:38
a window treatment. We have ordered like already ready,
8:41
made panels and Mike just hung these wonderful
8:48
tortoise shell blinds for us.
8:52
And then I'm just going to put some panels on either end.
8:55
So, but I, you know, I keep telling me how I'm going to take
8:58
you on a tour. I'm going to take you on a tour, but I
9:00
promise I am. I'm just kind of waiting to get a
9:05
little bit more done.
9:07
(Michael) - Okay. Usually I use house seasoning,
9:09
Paul House seasoning, but I have it here.
9:14
(Paula) - Yeah. I had the garlic and everything and don't
9:16
forget your onion powder.
9:22
(Michael) - But I just use garlic, salt and pepper. I use
9:26
kosher salt and I'm pretty liberal with it. And then I
9:34
use onion powder. Then you cook your pork.
9:39
I say three
9:40
hours, but you, you cook it with between 145 and 165,
9:46
which you got to get at least a 145. And that's about what I
9:51
shoot for normally three hours at 225. I do that, but I
9:58
check it around two hours and see where, where I am.
10:04
(Paula) - So you can see he's, he's very
10:08
liberal with his seasonings.
10:16
(Michael) - You don't use that much?
10:19
(Paula) - I may, it just..I might do a little faster than
10:22
you and with my house seasoning, you know,
10:29
that's gonna be so good.
10:34
(Paula) And poor Eddie's not going to be able to taste it.
10:37
He put himself on this diet that he is really sticking to.
10:43
I mean, I couldn't even look, I couldn't even tempt him.
10:48
Look over here on the camera.
10:51
I couldn't even tempt him with my fresh lemon cake.
10:58
He didn't eat a piece and look over here. So I thought,
11:01
well, I'll try this.
11:03
Maybe I'll get him to slide on this one.
11:06
The chocolate nut poundcake.
11:09
Oh, it's so good.
11:11
Thank you. I believe I will.
11:13
(Cameraman talking) - The aisles of the store this morning
11:15
because they were baking bread. So I walked up and down.
11:18
like twice just...
11:20
(Paula) - There's nothing like bread baking
11:22
in the oven, Eddie.
11:27
(Michael) - But now I wrap it with bacon
11:29
and use a thin bacon. Don't get a thick-cut bacon
11:32
because it won't stick.
11:36
(Paula) - And you can say he's (inaudible)
11:37
with the bacon too.
11:43
- I'm using toothpicks on the ones I did Michael.
11:49
Cause the end you know, they want to flap.
11:52
But if you're careful in how you wrap it and overlap them,
11:57
you probably wouldn't have to even use not one toothpick.
12:01
(Michael) - I've done them both ways with bacon and without
12:03
bacon and both, both are really good.
12:06
(Paula) - I vote on bacon.
12:11
- I like it better with bacon.
12:14
(Michael) - But either way its really good.
12:15
(Paula) - Gives you that flavor.
12:18
(Michael) - And I normally don't put toothpicks on them so
12:19
if you do put toothpicks in them, be careful because
12:24
they can poke you in the mouth.
12:25
(Paula) No you pull them out. You pull them
12:28
out when you take them off the grill.
12:30
(Michael) - I realize that but yeah. Still be careful.
12:34
(Paula) - Yes, if someone picked up a whole tenderloin
12:36
and bite into it that could stick the mouth.
12:39
(Michael) - And now I'm put them on the
12:40
grill at 225 for three hours.
12:43
(Paula) - Do you wrap these in tin foil?
12:45
(Michael) - I do not. I just leave them just like this.
12:48
(Paula) - Okay okay and you don't wrap them, I know,
12:50
cause somethings you cook on the grill, you, you take them,
12:55
you'll start them off wrapped or either you'll put them in
12:57
tinfoil and then finish cooking.
12:59
(Michael) - Yeah. I never wrap these.
13:00
(Paula) - So this one's naked the whole time.
13:02
(Michael) - And you just, the bacon one won't get real
13:07
crispy on my smoker. So then I'll put it on just the last 10
13:11
minutes or so I'll put it on the grill
13:14
and kind of fry the bacon.
13:16
(Paula) - See, you didn't tell me about that.
13:19
(Michael) - I can't tell all my secrets.
13:22
(Paula) - Yeah. Cause we might want to get rid
13:23
of him for all his secrets, right?
13:27
(Michael) - It could be in a cookbook.
13:29
(Paula) - It is in your cookbook isn't it?
13:30
(Michael) - Oh it is in mine but I meant yours.
13:32
(Paula) - No no.
13:35
Michael wrote a book. He was asked to write
13:39
a book about being married to me. And it's My Delicious Life
13:47
with Paula Dean, isn't that the name of it? And at the end
13:51
of each chapter, he put a recipe.
13:54
(Michael) - And a joke. I think you have some
13:55
cake on your cheek.
13:56
(Paula) - I probably do have cake on my cheek, but it was up
13:59
to me I'd have it all over my cheek so I can just
14:02
reach out and get it like a lizard.
14:06
(Michael) - We want him to try that other side.
14:12
(Paula) - So I think, I think you put this recipe
14:15
in that book. Thank you.
14:20
(Michael) - I did. I did.
14:22
(Paula) - Yeah. So, you know, I don't think that book is
14:25
printed any more. I think it's out of print cause its...
14:28
(Michael) - It's really tough to get that book.
14:29
It just sold like hotcakes.
14:35
(Paula) - Okay. You ready to go to the grill?
14:38
Or I'm going to have to take off my shoes and socks one or
14:40
the other.
14:41
(Michael) - Yeah, you ready?
14:42
(Paula) - I'm ready.
14:43
(Michael) - Lets go.
14:44
(Paula) - Here, I'll open the door for you.
14:52
(Michael) - Doesn't that look great?
14:53
(Cameraman) - It smells great.
15:11
(Michael) - Its 141.
15:22
144. So just another minute or so.
15:29
144.
15:30
So we want it between 145 and 165.
15:35
You don't want you to pork rare.
15:38
- But when I did these, I had all four of them on here.
15:42
These were done and I took them and I put them on this grill
15:51
on the searing side and cooked the bacon off.
15:57
So these are ready, these two. I'm gonna take them off
16:02
and put them on the grill. Okay.
16:07
It didn't take three hours Eddie.
16:17
It won't take long,
16:18
cause that's a hot grill.
16:31
And it's just crisping the bacon up really.
16:37
- Here's one.
16:45
And there's number two.
16:47
Don't they look great?
16:50
(Cameraman) - They look absolutely fabulous.
16:56
(Michael) - I can't wait to chop into them.
17:01
(Paula) - Is he ready? Do you know if he's ready?
17:03
(Michael) - Looks what ready!
17:06
(Paula) No mom, yum yum yum.
17:10
(Michael) - It didn't take quite three hours,
17:11
I told you all three hours, but it all depends on what,
17:14
how hot your grill is.
17:16
(Paula) - Right.
17:17
(Michael) And there's different hotspots on your grill,
17:20
on each grill.
17:22
(Paula) - And also if you cooking it earlier and you
17:26
going to have to reheat it for dinner,
17:29
it's better off if its a bit undercooked don't you think?
17:33
(Michael) - Yeah. But with pork,
17:34
you still want to get to the temperature. So you,
17:37
your best tool in barbecue is a, is a thermometer,
17:42
a digital thermometer.
17:45
- And that way two of mine were done before the other
17:48
two on the same grill.
17:51
So each grill is different.
17:52
Each tenderloin is a little bit different size.
17:55
So you want to check your temperature,
17:58
make sure your temperatures right.
18:00
Because I can tell you three hours in the, maybe an oven,
18:04
you can be a little more accurate, but with the grill, each,
18:08
each grill is different.
18:10
(Paula) - You know what?
18:11
I think I'm going to have us bite off that
18:13
little thing, what do you think?
18:16
(Michael) - Well, you can see it better if you
18:18
do the, do the middle.
18:20
(Paula) - Okay.
18:22
(Michael) - But go ahead. We can, we can do that.
18:27
(Paula) - So there it is. There's the sausage.
18:31
All right.
18:32
Let's make sure we don't want to give anybody a toothpick.
18:38
So got to feel around and just make sure there's no
18:40
toothpicks.
18:41
(Michael) Is that one?
18:44
(Paula) - Could be, but no, I think it's bacon.
18:54
Right? I see a toothpick over here.
18:56
So I'll go ahead and take that one out.
18:58
(Michael) - See how the sausage is in the middle.
19:00
(Paula) - Yes. Mmm. Can you cut me like a half of that?
19:05
Cut that half in two please.
19:08
Cause I can't hardly wait for a bite.
19:12
(Michael) - There you go.
19:13
(Paula) - Thank you. All right.
19:14
Now I've got several toothpicks in this one.
19:19
Oh my goodness.
19:24
It's succulent.
19:29
Succulent yall.
19:32
I told Michael I think I almost like
19:33
this as much as I do steak, you know?
19:38
(Michael) - I don't think I like it as much as steak,
19:39
but I've got where I'd rather do this and Boston Butt,
19:46
or even ribs as much as I love those.
19:50
This is just so,
19:51
so much easy to heat up and have sandwiches.
19:55
(Paula) - And you know, you could not do the bacon on it.
19:59
(Michael) - Yeah.
20:00
(Paula) - And then chop it up and make
20:02
barbecue sandwiches out of it.
20:04
(Michael) - What I like to do too is,
20:07
is get these little like potato buns and make little
20:11
sliders out them. They're so good for like football games.
20:16
(Paula) - Oh, so pretty, so pretty.
20:20
I just want to make sure nobody gets a toothpick,
20:26
but surely they can see that.
20:28
All right. I'm going to cut a piece off.
20:33
Oh, it's so good.
20:34
- And let me tell y'all this now.
20:40
I'm fixing to cut a curve.
20:49
(Utensils hits plate)
20:58
- Beautiful, beautiful, beautiful, beautiful.
21:08
Mm it's finger licking. Its pure finger licking.
21:14
(Michael) - Its good now.
21:15
(Paula) - Well, thank you so much for showing our friends
21:19
how to, how to prepare that and how you can turn just a pork
21:25
tenderloin into a incredible pork tenderloin. So thank you.
21:32
(Michael) - Well you're welcome. That was fun.
21:34
(Paula) - It was fun wasn't it? Gonna garnish it with a
21:36
little thyme. You got time?
21:39
(Michael) - I got time.
21:41
(Paula) - Y'all please try this because it's excellent.
21:45
So they can ask their butcher to take that tenderloin and
21:48
take a filet knife and just go straight through the center
21:51
all the way down, right?
21:53
(Michael) - All the way through.
21:54
And tell them to make a cross.
21:57
Slice it this way and then slice it this way.
21:59
Give it room for the sausage.
22:03
(Paula) - Love and best dishes, yall.
#Food & Drink
#Hobbies & Leisure