My First Real Stuffed Pork Tenderloin-- Lots 'o Pics...

You never forget your first, right?
Apologies for the pictures, they were taken by my cell phone...

Step 1:
Flatten two Swift Premium vacuum-sealed tenderloins flat and spread 8 oz. cream cheese. Start drooling.


Step 2:
Cover with fresh spinach and minced garlic.



Step 3:
I used a Pampered Chef peeler/slicer/corer to thin-slice a Fuji apple.  I mixed the apple in a bowl with some brown sugar and Pineapple Head, then layered them on top of the spinach.





Step 4:
I added four strips of already cooked thick-cut bacon to keep it real. I also sprinkled some chopped walnuts...



Step 5: Topped with about 6 oz. of goat cheese.



Step 6: Trussed it up (I was really worried about it falling apart...)  Dry rubbed it on the outside with more Pineapple Head





Step 7: Put it on ~360-370 indirect raised for about 30 minutes, *carefully* flipping once.  Please ignore the extra chicken breast-- he was a leftover finishing up for my lunches during the week.




Step 8: Pulled it at 140, let it rest for about 10 minutes.
Served with couscous and some grilled asparagus tossed in EVOO and Tsunami Spin.  Drank a Devil Over a Barrel (from Tyranena) throughout.







That one is a keeper.  One of the better meals I've made on the Egg! Thanks for reading!

~TK~