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Cream cheese stuffed pork tenderloin

WaterinHoleBrew

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Not sure how I missed this CM, but it looks phenomenal! Nice cook!
 

chef jimmyj

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Dont know. If I get a number by Alerts or the Conversations Envelope, I click on it and it opens with a list of new stuff. Chats show up in my alerts...JJ
 

backpacker048

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Dont know. If I get a number by Alerts or the Conversations Envelope, I click on it and it opens with a list of new stuff. Chats show up in my alerts...JJ

The wifi in the campground I'm in is not too great and is contributing to the problem. Oh well, I got what I really needed and that was the quantities for the stuffing. Thanks again, Chef - Backpacker
 

disco

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I doff my cap and bow to the master! Big like!
 

backpacker048

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Not tried it but I've learned to Eyeball Ingredient amounts. Lets me follow cooking videos in other languages...JJ
From the pics...
2 each Pork Tenderloins
1 pound Italian Hot Sausage
2oz Mushrooms, 4-5 each, sliced
2/3oz pack Chives, all of it.
1 8oz tub Spreadable Cream Cheese
S&P to taste.
Your fav Rub on the Pork.
One last question, please. With all that stuffing in there, I'm a bit confused as to where to place a thermometer and what
 

chef jimmyj

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That looks fabulous! Glad to see it come together. To answer your question. Right down the center! Probe in the meat or filling, it dont matter when the center hit 145 to 150°F, the Whole Deal is done. This works because the meat and filling have about the same amount of water, so will heat uniformly...JJ
 

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