Been working on a recipe for stuffed and smoked tenderloin for awhile now. Most have come out good, but of course just good is not what we all strive for. Today's smoke took it to the great catagory, and with a few idea's implemented I am sure that it will take it to the awesome level. So here it is: Cut the tenderloin down fairly thin. left the fat cap on the one end. Tenderized by pounding a bit. Really helps having the tenderloin partially frozen when doing this. Seasoned with a bit of Cajun seasoning and fresh pepper. Browned some Jimmy Dean "natural" sausage with some butter, mushrooms, and about 5 cloves of fresh minced garlic. Painted on a bit of my finishing sauce, added the sausage mix, Mozzerella, and fresh baby spinach. Rolled it up making sure the fat cap ended up on the outside. Wrapped the whole thing in bacon. Smoked at 230° in my MES with lump coal and apple wood until the internal temp was 145°. As a side note it was not smoked in the foil pan in the picture. I just decided to put it into the drip pan to rest until dinner Cut open for dinner. Drizzled a bit of the pan drippings on top and YUMMMMMMM!!! Other than the cheese mostly coming out the ends, this recipe was fantastic. I have decided unless someone has a easy cure for keeping the cheese in, that my next attempt at this will include cutting the slices, drizzling, and then topping the meat with cheese. A quick trip under the broiler and it will be served. Thanks for checking out the Q!