DIRECTIONS

• Preheat wood pellet smoker to 250 F.

Prepare Cream Cheese & Ground Bacon

• Place softened cream cheese into a bowl and mix in the ground bacon along with 1-2 tbsp Hardcore Carnivore Sweet BBQ Rub. Combine well and set aside.

Preparing the Pork Tenderloin

• Butterfly the Pork Tenderloin by very carefully cut a slit into the pork tenderloin. Pull apart gently and then start make small cuts into inside of the tenderloin. The objective is to form a “pocket” for the filling.
• Divide the filling in half and fill each pork tenderloin with the filling. Close up tightly by pulling the sides up and around the filling and press seam together.
• Wrap each tenderloin with bacon. Once the entire tenderloin is wrapped, fasten the last end of bacon with a toothpick.
• Now season the bacon wrapped tenderloin with more Hardcore Carnivore Sweet BBQ Rub and place directly onto smoker grate.
• Insert probe and smoke for approximately 2 hours or until the internal temperature reaches 140-145 F. Make sure to watch this as it is best to pull it before it becomes over cooked (very easily done with pork).
• Once pulled, wrap in foil and allow to rest for 10 mins. Slice up and enjoy!