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Hot Pepper Cheese Stuffed Pork Tenderloin

joe@bgejoe@bge Posts: 394
edited March 2012 in EggHead Forum

I did a hot pepper cheese stuffed pork tenderloin tonight for dinner.  I am getting so spoiled by my local butcher...

I did this indirect raised at about 300* dome for about 1 hour and 20 minutes.  Meat temps were about 145* when I took it off and let it rest for about 15 minutes.  I did some steamed veggies and it made for an excellent Sunday evening dinner.

Bacon Wrapped Hot Pepper Cheese Stuffed Pork Tenderloin:


On the grill:


My Irish inspired grilling assistant:


Final Product:



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