re: htown's Easter stuffed pork tenderloin (pics)

Thinking about doing one of these tomorrow on the primo. Where area y'all getting the temp from in the middle of the whole thing or in the middle of the pork? Also what temp in the grill...250ish indirect?

Something I was thinking about trying is butterflying the loin more flat and rolling the sasage, cream cheese mix so it's more throughout the loin than just in the middle.