My father's day cook-3rd cook overall

ranchonodinero

OK after chicken the last couple of nights-it was time for a pork tenderloin. I got the recipe from here, but made some modifications. One of the tenderloins was the spinach and cream cheese with garlic and roasted almonds-seasoned with montreal steak seasoning. The second was a little different. Like a pork jelly-roll! I dusted the tenderloin with habenero seasoning (just a little kick) and stuffed it with pineapple and cream cheese and some roasted almonds. These guys were thin and cooked at 35 minutes at 400 degrees, direct on a raised grid (adjustable rig top shelf). Used some pecan that I had laying around from my turning scraps for smoke-this was only my 3rd cook. They would've looked better if I had only had some butcher's twine!

SLOandSteady

They both look great! Which one did you prefer?

Canugghead

nice looking cook, all you newbies with the adjustable rig is killing me

ranchonodinero

I did the pineapple for the teenagers-it was good but I didn't have enough habenero-it really was like a smokey, meaty, pineapple jelly roll (I used cubed pineapple). Next time, I'll put the cream cheese in a bag and apply it to the meat cheeze whiz style for better coverage. Also, it would have been better if it had been twined as I couldn't turn them-the bottom side had a nice "crust" though. The one with spinach was probably the better one as it had a wider variety of flavors AND was preferred by the local egg benefactor and director of entertainment and finance (wife).