Bacon wrapped stuffed pork tenderloin

Today I decided to do up some pork tenderloin. I was inspired by a chef I work with at my new job. I recently helped do prep for the restaurants Christmas dinner and stuffed tenderloins were just part of the menu.
What I have done here is take my chefs creation and Roxify it a bit.
Stuffing
6 Cremini mushrooms, chopped
6 shytake mushrooms, chopped
1 medium portabello, chopped
1 cup cooked wild rice
4 green onions chopped
1/4 parsley, minced
1 1/2 tbsp thyme, minced
1 tbsp garlic, minced
5 slices of bacon, diced and cooked crisp
2 tsp rub
1 half pint of table cream
1 cup asiago cheese, grated
Salt and pepper to taste.
Saute bacon till crisp but not crunchy, add mushrooms and saute till tender.
Add green onions, parsley, thyme, garlic and rub and incorporate.
Reduce heat to low, add cream and simmer until the cream has been obsorbed into the mixture and remove from heat. Season the mixture with salt and pepper at this point.
Stir the cheese in and blend.
Allow to cool.
Tenderloin
2 tenderloins
1 lb bacon slices
After removing the silver skin from the tenderloin, slice lengthwise to butterfly the loin.
Using a bottle or that meat hammer thing, pound the loin flat.
Place a good amount of the filling on the meat and shape into a log about 1 inch from the ends of the loin.
Carefully roll tenderloin around the filling tucking in the ends to seal off the filling.
Lay out slices of bacon side by side the width of the stuffed loin.
Place loin on the bacon and fold the bacon over the loin and roll loin to complete the bacon wrap.
Sprinkle with your favorite pork rub.
Smoke till bacon is cooked or the meat hits 150 internal.
Slice on the 45 degree for fancy slices of the pork tenderloin.

All ready to go on the cooker.

After an hour or 2 beers...

4 beers and a shot of Jack, almost ready.

5 beers and ready to come off.

Ready for slicing

The money shot. :wink:

Served it up with some herbed garlic mashed potatoes and salad. I think it needs the demi-glaze which I did not make.. Sorry, no red wine in the house... Lots of empty bottles but nothing to use for a sauce.
It was freakin good to say the least.

Yo Roxy,
I'm a bit confused . . . if you cooked the bacon crisp and it was cooked with the other filling ingredients how does it roll over the outside of the loin, OR do you use more uncooked bacon to complete the wrap? It sounds too good for me to screw it up when I try it.
Thanks, U.J.

Sorry..

double bacon I would say.

diced inside the stuffing and raw slices for a wrapper.

Just finished eatin dinner...

Oh man.. this was some good.

Just a side note.

I cooked in some true winter conditions today. It was minus what ever with a strong wind, blowing snow that turned to freezing rain half way through the smoke session. I was able to maintain a consistant 220 -225 degrees, which is what I was shooting for needless to say I did not have any water in the pan today... Unless you want to count snow as water..

This is some truely awesome cooker and I want to thank Ian for what he has done by making the ProBBQ available to us.

Ian... You Rock!!

Oooooo Rahhhh That Roxy!!! Ian IS Da Man!!!

Just look at those pix Uncle Jack...

As they say, the proof is in the pudding.

Very nice Roxy! I love stuffed loin and recipe is printed for next time!