Well, following in the footsteps of ThunderDome, as inspired by Dirt Bag,
I just had to try this! Happened to have a couple cute little tenderloins, about 1.25# each and a couple links of andouille and polish from my butcher. Made the incision and tried not to giggle as a worked the sausages in. giggled anyway. After I had... the loins, they got a nice massage to make up for it with some horseradish sauce, dijon mustard, fresh parsley and my regular spicy rub. Tied the open end with string.
Trying a couple of Wntrlnd's onions today, too.
went in at 250 for not quite 2 hours. pulled at 170 and tented w/ foil just to hold for a short bit.
here ya go
Cheers! nothing like a yummy Belgian Ale with pork. Unless it's some other great tasting beer...
not a pretty plate, but oven roasted spuds and sauteed cabbage w/apple
got good reviews, and as usual, seemed better the next day. Hubby loved it in sammies.
Thanks DirtBag and ThunderDome!!!