Scratch Stuffed Pork Tenderloin!!

I tried my hand at a stuffed pork loin on the smoker this evening and knocked it out of the park!!!

1 1/2 cups of the creole seasoning mix
1 pound of breakfast sausage
About a cup of bacon crumbles
12 oz of cream cheese
Texas Sweet Heat Rub or seasoning of your choice.
A 6lb Pork Tenderloin

Make the stuffing first, start with the creole seasoning mix in the pan getting those cooked down and seasoning. Then add the breakfast sausage, followed by the bacon crumbles. Lastly mix in the cream cheese. Once mixed lay this out on parchment paper to cool down.

Followed this video to cut the pork tenderloin correctly ()
, coat liberally with the Texas Sweet Heat Rub, stuff it with the cooled stuffing. Wrap it with Butcher Twine so that the stuffing didn’t fall out. Coat outside with more Texas Sweet Heat Rub.

Once completed heat up smoker to 225. Once temp is reached place on grill for 1 hour. After the 1st hour remove from grill and increase temp to 350. Get your thermometer and insert to center spiral, and set your temperature alarm to 130 degrees. Remove from grill and let it rest for 15 minutes before serving!! 🤤🤤🤤🤤