Cranberry & Brie Stuffed Pork Tenderloin Wrapped in Bacon

Using a knife, butterfly each pork tenderloin.

Mix the cranberry jelly and dried cranberries together, then spread about 4 tbsp of the mixture onto each tenderloin. Reserve a little of the mixture for serving.

Slice the brie into 1 cm–thick slices and distribute evenly over the tenderloins.

Close the tenderloins and tie with butcher’s twine at 4 places. Between each tie, wrap a slice of bacon around the tenderloin.

Preheat the smoker to 225°F (107°C) and smoke the tenderloins for about 1 hour 15 minutes, or until an internal temperature of 145°F (62°C) is reached.

Slice the tenderloins into medallions and top with the reserved cranberry mixture.