Alright Grillfellas got the itch to do some "Pork Tenderloin" the other day and said what the hell I'll wrap the dame thing in bacon. Went got the tenderloin and while I was reaching for the bacon I saw "Jalapeño and Cheese Sausage" Wow!
Ok so I get home and do a Simple Cold Brine for 2 hours then after rinsing the tenderloin cut a slit into the end of the tenderloin with a boning knife and then use my large gyro knife cut a pocket into it being very carful not to cut myself
. Took the sausage and placed inside the tenderloin then wrapped in bacon and seasoned with "Spicecraft" Roast Pork & Chop Seasoning. Smoked for 2 hours with Lump and Apple Wood until internal temp was 145. Let rest for 1 hour then time to eat!
My go to knifes
Seasoning
On the grill
Done
A lot of the people who had them wanted to know where I bought a tenderloin with the sausage in it already and why I didn't bring more! LOL It was only for a appetizer. Next time I'll do 4 or 6 of them.