Hi all, Just a quick question, I have done a few tenderloins and always followed the 145 internal temp rule and they turn out great. Now generally I leave my probe in the center of the loin and monitor it as it cooks. So my question is I am going to try a stuffed loin today (spinich and mozzarella) after I flatten stuff and roll back to shape the center of the tenderloin is essentially a mix of meat and stuffing depending on how the probe is placed. Will this still give me an accurate IT for the tenderloin? Or do I need the probe in a piece of the meat only?