Well, following in the footsteps of ThunderDome, as inspired by Dirt Bag, http://www.smokingmeatforums.com/forum/thread/102230/kielbasa-stuffed-pork-loin-qview 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!!!