semi OT - stuffed pork tenderloin, layer by layer (pic heavy)

Canugghead

performed surgery on and pounded flat two pork tenderloins, sprinkled garlic powder, S&P...


lightly fried home made loin bacon I hot smoked recently...



spinach:


home made sun dried tomatoes:


mozz (forgot to use smoked mozz):


now the real kicker, super hot Italian crack, this brand is way hotter than Little Steven's favourite brand:




all stitched up and coated with a local hot spice:


why semi OT?  although the bacon was egg smoked, it was getting late and I threw it in the kitchen box, I know I sinned! Pulled at IT 145:


plated with stir fried rapini and a 'new' tater dish; added some rub, cheese, panko, olive oil to leftover mash and baked at 400F till top crusty:


I'm done, thanks for your patience.  Gee, why is posting photos so painful, at least I got them in the right order 

SGH

You had my attention and respect at stuffed!! Awesome looking grub brother  

Canugghead

Thanks @SGH, I just completed the post.

DMW

Wow that looks good!

I have some capocollo, sopressata, and genoa salame here that I think might find their way in to a tenderloin...

Canugghead

@DMW, thanks, I think your fillings are more interesting, mine was kind of unplanned, just hunted down stuff from the freezer and pantry.
This is my first time trying to join two tenderloins, was thinking of making a swiss roll when I started, ya right, was lucky to get the seams to meet.