Here's my official entry for the Pork Tenderloin Master TD. I hope I fulfilled the requirements correctly...
For the whole cook, you can look here:
http://www.bbq-brethren.com/forum/showthread.php?t=235762
Anyways, this is a bacon-wrapped stuffed pork tenderloin roll. I butterflied two pork tenderloins, pounded them down, and arranged them to make a square, which I then laid on top of a previously prepared bacon-weave. The stuffing consisted of cranberries, kale, jalapeño, and a mushroom pate. The mushroom pate wasn't too pretty to look at by itself, so here is one of the more appetizing raw shots that I got before the pate went on...
After this was all rolled up using saran wrap, I tied it up in a butcher's knot thinking that there was no way to get this thing cooked on the grill without it falling apart otherwise. Here's a shot of it on the grill after about 3 hours of mostly indirect heat and constant turning and tempering on and off the grill...
I pulled it off at an internal temp of 135F. It smelled real good with the bacon rendering all over the outside of it and the butter rendering out of the mushroom pate from the inside. I started slicing and omg...perfect! Here's the final cooked shot...
Again, you can see more pics in the full cook thread:
http://www.bbq-brethren.com/forum/showthread.php?t=235762
I appreciate you all checking this out! :thumb: