Bacon wrapped and stuffed pork tenderloin

[C Lewis]

One of the ways that we do tenderloins. A basic cream cheese & spinach stuffing mix.




Bacon holding it all together and the stuffing in...




Right off of the Smokefire, bacon crispy. I've done these on the Performer and the WSMs also.




Perfect 140-145 internal temp, sliced up and ready to go!

 

[Randy]

Pork on pork who wouldn't like that

 

[Tim Campbell]

That is awesome.

 

[Rich G]

That looks spot on, CL!! Looks like you just do a simple cut on the t-loin to make a pocket for stuffing? I'm stealing this idea!

R

 

[DanHoo]

Looks really tasty. Thanks for sharing.

 

[Lew Newby]

That looks delicious.