Jalapeno (enough to run the length of the tenderloin)
Started by removing all of the seeds/membrane etc. Washed and patted them dry then filled them with cream cheese.
Laid out flat one package of Jimmy Dean "Hot" pan sausage. Rolled the jalapenos up to make a "log" of sorts.
Made a weave of peppered bacon that will end up wrapping it all together.
Butterflied the pork tenderloin then dug out a small canoe in the middle. Placed the previously made log in the middle.
Wrapped it all up in bacon then secured it with some kitchen twine (please don't make fun of how I tied it. I've never been too good at that and just wanted to keep it all together.
Threw it on the smoker around 7:30am.
Slow and low for about 6 hours.
Let it rest for about 20 mins.
Finished product ready to eat!