In light of ... (BOB) shares....
>Take the pork loin, butterfly it, and stuff
>with baby spinach leaves,
>provolone...SHOOT, I can't remember
>what went into it. Click here (with
>pictures):
http://www.kamado.com/discus/message...tml?1077047425
>It's good, and I seem to change the
>stuffing each time.
And my own say of knowing just what to do with the two small tenderloins
I bought on impulse. Again. thank you so much for sharing your
instruction and photos. I roasted my tenderloins stuffed with
Proscuitto, Provolone and baby spinach today, using the all suggested
seasonings but for the Jamaican Allspice (as I did not have Jamaican, I
used a 'plain' one) and the Italian blend, for which I substituted
Penzeys (for) Pork.

Only three things I will change for a next time, and those both being my
own kitchen fault no proper twine to best bind for less cheese spillout
(I used a very long four-strand thickness of quilting thread); I'll be
careful not to salt as much, and because my porkies were rather small
12-inchers (ending up less than 3" in diameter) that I oven-roasted at
only 325 degrees in my Lodge grill pan for 65 minutes before
temp-testing the smaller ends, they roasted to 160 degrees.
But...Wow!!! They were certainly farther "done" than I would have
liked, but were still juicy enough not to be too dry for those that may
insist on no-pink-pork makings.

Next time, along with better binding and a quicker roast time, I do
believe that I'll brush some of Penzeys' Raspberry Enlightenment on the
meat's inner sides, and instead of the Pork seasoning I'll try the
Penzeys' Greek I have on order now.

P.S...Penzeys applause: My last order (being a mere $28-ish) was
shipped to an incorrect 92227 zipcode (instead of my 92277 on file) and
was returned to them, so I was called at work to give them correction.
Not only did my shipment come within three days after the correction
call, it came with a 1/2 cup surprise of something I had not ordered,
and the cost of my entire order was marked off...free!

Picky ~JA~