Bacon Wrapped Stuffed Pork Tenderloin
If it is wrapped in bacon you know it’s good. Don’t forget about the tangy cheese, tart cherries wrapped inside a tender pork loin roll up. Every bite is a flavor bomb full of meaty goodness!
Preheat smoker to 250 degrees.
Using a sharp knife, trim and excess fat and silver skin from the pork. Then butterfly the meat the long way. Once the meat is flat and about ¾” thick, use a meat tenderizer to pound it out to ½” thick.
Evenly distribute the blue cheese crumbles and dried cherries on top of the pork.
Roll the tenderloin back on itself, finishing with the seam on the underside of the pork.
Make a bacon weave by interlacing the bacon to form a solid sheet the width of a slice of bacon.
Place the tenderloin on one edge of the weave and roll, again ending with the seam underneath.
Tie the roast 5 times down the length of the roast to hold the weave and contents tight.
Place on a rack lined sheet tray and place on the smoker.
Smoke for 1 hour and 45 minutes.
Baste the roasts with Cherry Bomb BBQ Sauce. Increase the temperature of the smoker to 375 and cook for 15-20 minutes, or until the sauce is well caramelized and the internal temperature of the meat is 140 degrees.
Allow the meat to rest for 15 minutes before slicing.