Stuffed pork tenderloin with celeriac puree

• 1 pork tenderloin
• 1 celeriac
• 100ml cream
• 1tsp nutmeg
• BBQ rub
• brie cheese
• 150gr plum jam
• salt
• black pepper

Oil can
Spatula
Honey Grill grate

Heat your Kamado BBQ to 160 degrees celsius in an indirect setup.

Remove the pork tenderloin from the refrigerator, remove the silver skin and slice it open butterfly style. This means, slice it open but not all the way through. Fill it with some slices of brie cheese and some plum jam. Then close the pork tenderloin with butcher’s twine. Then add your favorite BBQ rub on all sides. Let the BBQ rub do its work for half an hour.

Wash the celeriac and dry it.

Place the celeriac on the BBQ and let it cook for a few hours. Check whether the celeriac is done by piercing it with a long skewer. This should no longer have great resistance in the core. At that point we place the celeriac directly into the hot coals. We call this caveman style. Turn the celeriac regularly until it is nicely charred. When cooked, get it off the BBQ and let it rest. Don’t worry, it will remain warm.

Then place some smoking wood, we used apple wood, into the hot charcoal and put 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 some loose tin foil.

Then we take the celeriac and we remove the black skin and cut it into cubes. Mix the celeriac with the salt, pepper, nut meg and cream until it is a smooth puree and has a good taste. Finish it with a good piece of butter.

We serve the sliced tenderloin with some quenels of the celeriac puree and finish it off with some drops of plum jam.

Check also our other recipe with the grilled pork tenderloin which also has great sides that goes perfectly with this smoked tenderloin.