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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: