Pulled a pork tenderloin out of the freezer and decided to butterfly it then, cover with blue cheese, chopped spinach, pine nuts, and season with salt and pepper. Then I rolled it up and covered the outside with a bacon weave. Next I smoked it for 2 hours and 40 minutes at 220 and it reached a IT of 150. Sorry about the picture quality they were taken with my iPhone.
Here is the finished the product.

Then let it rest for 15 minutes and sliced into it.

Here is dinner with corn on the cob and a yukon gold done in the TBE.
