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Tried my first stuffed pork tenderloin tonight. Nothing too fancy. Basically just made a spinach and artichoke dip and placed it between two small flattened tenderloins and added S&P. Cooked indirect at about 350F with apple wood chunks. Topped the meal off with twice-baked tatters that I cooked as the tenderloin cooked.
The tenderloins turned out really well. Very moist nice smooth smokey flavor. Thanks to those who responded to my earlier post about cooking up the tenderloins.