[JRD77VET]

Originally Posted by DropTheTop

I call it Pork Paradise, my butcher calls it The Heart Attack.

Start with 2-piece whole pork tenderloin. Lay in 2 pieces of mild or hot sausage (full length). Season / rub as desired. Wrap with thick cut pepper bacon, and tie up neatly. Season as desired.

If baking in oven, lay in roasting rack and bake at 350 until internal temp is 175. Remove from heat, wrap in foil and let it rest while temp reached 180.

If grilling, I recommend lightly coating in olive oil and shoving a spit through it, and spin that puppy until it's 175 on the inside. I use a drip pan, and then 2 rows of coals indirect. I also lower the chimney and add smoke in the beginning with the side smoker. I like to keep the box going for prolonged indirect heat, which helps keep temps up without charring the bacon.

Either way you cook it, it's sure to be a crowd pleaser!

Blooming Glen Pork ( Blooming Glen,PA ) has the same type of pork at their store.

They slice ( make a pocket ) in the tenderloin and stuff it with their loose sausage ( no casing ). It is then wrapped with their delicious bacon and tied with butchers string about every inch. You can either purchase the entire tenderloin or just a few slices. We cook them for about 5-6 minutes on our George Foreman grill. They are moist and delicious