The Dynamic Duo

I was inspired by some of the recent posts to cook a stuffed pork tenderloin and Fattie. I bought a tenderloin and some pork sausage at the local butcher shop and decided to wing it.

Decided to go with goat cheese, dried tomatoes, red pepper and poblano pepper for the stuffing.

Butterflied the tenderloin and pounded it out to about 1/2".

Tied it up and added the bodacious rub.

Cooked it at 300 degrees until internal temperature reached 145 degrees.

Turned out good. The cheese and peppers added a lot of flavor. The wife wasn't too wild about the dried tomatoes.

While the tenderloin was cooking, I rolled out the sausage and layered with goat cheese, red pepper, and poblano pepper. Added some Western BBQ and Island rub.

Let the egg settle in at 250 degrees and threw the Fattie on to cook.

Pulled the Fattie at 170 degrees internal temp and let it rest for about 30 minutes. I was planning on waiting until tomorrow morning to slice the Fattie, but couldn't wait. I had to slice a piece off and try it before putting it in the refrigerator Looking forward to breakfast tomorrow morning.

Two great cooks that are relatively easy to cook and taste so good. Pork fat rules.