I've been wanting to try making a pork tenderloin, and went ahead and tried to make a stuffed one on first run. We had them for $1.77/lbs a couple weeks back. So tried to fillet this 5 lbs-er, but ended up doing more of a butterfly. Then made up a mixture of country sausage, onions, mushrooms, and pasilla pepper seasoned with my own spicy rub. Then I mixed up some a block of cream cheese with equal part shredded Pepperjack. I then spread the cheese mixture on, followed by the sausage and pepper blend. Then I tied it all up and applied the rub on the outside. I smoked it for about 2 1/2 hours until it reached 142 IT. I let it rest for about 20 minutes. The flavor and texture were on point, but I think I could've cut it a little thinner, as to allow more stuffing to stay in. Overall, it was a success! Can't wait to apply what I've learned to the next one!