I had a buddy say he had one of the "best things ever made on a grill", but it was not an Egg. I want to improve on it but his "recipe" was limited:
Butterfly a tenderloin, stuff with cream cheese and jalapenos, wrap in tightly in bacon, grill low, let set ten min to keep juicy.
I can translate a lot of that based on experience and a quick recipe check on this forum, but I have some gaps. Here are my intentions:
(1) apply rub to outside of tenderloin, Butterfly, cream cheese, no heat jalapenos (for kiddos, sorry).
(2) wrap in normal bacon (not thick cut, i want it to crisp up and get some heat on outside of tenderloin. if it's too thick, i think it'll just steam the pork.
(3) Use toothpicks to hold butterfly together and bacon
(4) plate setter
(5) 400 dome
(6) estimate about an hour to get it to 160. Our family tends to find 140 a little eerily juicy. We like stuff well done.
I've highlighted the areas where I am second-guessing myself a bit.
I would appreciate any input and will update with pictures.