halfcocked
is Blowin Smoke!
Inspired by blazinfire's post the other day I had to try this myself. I don't remember the last time I bought pork tenderloin (I assume its "loin") because I always considered it dry and somewhat tasteless. I forgot that they come two to the pack and thought I was buying one big piece of meat. Unpacking the two pieces I decided to open both, stuffing between, sandwich them and tie them into a round. Looks like it went as well as if it was rolled and it turned out much to our liking. 4 hours of hickory smoke to about 170 interior (not the stuffing, the meat) and rested for an hour or so. I do note that I should have bought more bacon and thick sliced for a better wrap.