Bought a pork tenderloin that weighed about 8lbs. Cut it into 4 pieces. Vacum sealed two of them for a later. Wife stuffed hers with broccoli and cheese rice. Seasoned with Tony's, salt and pepper. Stuffed mine with cream cheese, tabasco pepper jelly and topped with Wolf WRO. Grilled til internal temp of 145. Really liked the way mine turned out. Thanks for the tips on what to stuff with. The choices are endless.
Around 8# tenderloin
One tenderloin cored and the other buttflied
Stuffed seasoned and ready to go to the grill
On the grill cooking to an internal temp of 145
Just off the grill and resting
Our plates with stuffed baked potatoe and cheese sauce veggies