Stuffed pork tenderloin

[davefincher]

So I had something like this when visiting Finland a few years ago and a comment on another thread reminded me so I thought I'd give it a try. Roll cut open a tenderloin and smeared it with cream cheese 

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• davefincher
• May 30, 2015

Added some plum sauce

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• davefincher
• May 30, 2015

Rolled it back up and coated it with the rest of the plum sauce.

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• davefincher
• May 30, 2015

Give me about 4 hours and I'll let you know how it turned out.

 

[xray]

Looks good! Any rub for the outside or just the sauce?

I did a tenderloin today. Clocked in at 3 hrs.

 

[davefincher]

150f, time to wrap it and rest it for 30 minutes or so. No rub. A little famous daves rib rub on the inside.

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• davefincher
• May 30, 2015

 

[davefincher]

this one came in at just under 4.5 hrs, temp averaged around 235-240. Pecan chips for the smoke.

 

[krboyd]

sounds like a good supper.

 

[davefincher]

OMG, somebody should write a song about how good this was. Cut with a fork tender and the flavor was out of this world

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• davefincher
• May 30, 2015

 

[oldschoolbbq]

I'm not a song writer , but I would if I was able . . .

That not only looks good , but is an enticing  recipe .

I like Cream Cheese and the Plum sauce sounds nice too .

Thanks for the look , and  . . .

 

[so ms smoker]

  That just looks awesome!

   Mike

 

[hamrhead1971]

That looks tasty. Nice job.