A delicious stuffed pork tenderloin recipe featuring a savory mixture of beef chorizo, feta cheese, and spinach, wrapped in bacon and cooked to perfection.
1: Place chorizo and onion in a skillet over medium to high heat. Cook for 3-4 minutes.
2: Add the poblano pepper and cook for another 2-3 minutes.
3: Dump in the spinach and cook until wilted down. Take off heat.
4: Cut the tenderloin down the middle without cutting through.
5: Fold over, place plastic wrap over the top, and pound down until flat.
6: Season with salt and pepper.
7: Place the mixture down the middle of the pork, and add feta cheese and shredded cheese.
8: Fold over and wrap with bacon.
9: Tie with butcher twine every 2 inches and season with southwest rub.
10: Place in preheated smoker at 300°F. Cook until internal temperature hits 165°F (about 1.5 to 2 hours).
11: During the last 20 minutes, baste with BBQ sauce.
12: Take out of the smoker, let cool, then slice.
