I have to throw this out there.

Sorry, not following any specific format here.

With the tenderloin you'll want to roll cut your tenderloin. If you
don't know how to do that, you can find a video at https://www.youtube.com/watch?v=ELgrjeT0Y1o

Next, brine it for an hour or so. Heat 4 cups of cold water, 1/4 cup of
kosher salt, 1/4 cup of brown sugar, 2 cloves of minced garlic a
tablespoon of whole black pepper corns, 1 tablespoon of dried thyme and
1 bay leaf until dissolved, over a medium heat.

Remove from the heat and cool to room temperature. Add ice cubes to
speed up the process to getting it down to 40F/4C before adding pork. Completely submerge for a minimum of 1hr, 12hr+ is even better.

When ready to cook, remove from the brine and pat dry then add your
filling.

I used about half a packet of cream cheese, and chopped basil and some
Italian spices. Soften the cream cheese, mix in whatever herbs and
spices you'd like, spread all over the pork and then wrap it. Once
wrapped, wrapped the whole thing in bacon!

Cook for however long pork takes to cook :) I did a couple of hours in
my smoker since i had brisket on the go. Temperature of the meat should
be 165f for pork.

Now, make a mustard cream sauce. Half a cup of full fat cream. 1
tablespoon of dijon mustard and 1 tablespoon of while grain (often
known as country or seeded). mustard. Mix well over medium heat until
hot but not simmering. Add 1/2 teaspoon of salt and 1/2 teaspoon of
pepper, and 2 tablespoons each of tarragon and parsley. If it gets too
thick, you can add a little water as needed.

Slice your pork tenderloin, it'll fall apart but who cares! and drizzle
with your mustard cream sauce.

This went down really well. I also did brisket, beer can chicken and 3
types of sausage. The family enjoyed it all.
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