Stuffed Pork Tenderloin

• 1 large pork tenderloin (about 1 1/2 pounds)
• 1 pound smoked sausage (a large link)
• 3 cups Jacks Old South Original Rub, or 1 recipe Basic Barbecue Rub (page 20)
• 3 1/2 cups Jacks Old South Vinegar Sauce, or 1 recipe Basic Vinegar Sauce (page 22)
• 2 cups apple jelly

1. Heat a smoker to 300F.
2. Trim any excess fat and membrane from the pork tenderloin.
3. Using a sharp knife with a very long, straight blade, insert the knife through the center of the tenderloin.
4. Take care not to cut out to the sidesjust insert the knife blade into the center and then remove it.
5. Push a turkey baster through the cut, enlarging the opening; remove the baster.
6. Trim your smoked sausage link to the exact length of the tenderloin.
7. Stuff it into the opening.
8. Apply the rub thoroughly, coating the outside of the tenderloin.
9. Place the tenderloin in a medium-size aluminum pan, and place the pan in the smoker.
10. Cook for about 1 hour or until the internal temperature of the meat reaches 150F.
11. While the meat is cooking, prepare the sauce: In a medium saucepan over medium heat, combine the vinegar sauce and the apple jelly.
12. Stir thoroughly to combine.
13. Make sure the sauce thins out as it heats, about 5 minutes.
14. Then lower the heat and keep it warm until youre ready to use it.
15. During the last 15 minutes of cooking time, apply half of the sauce to the meat and put the meat back in the smoker.
16. Reserve the remaining sauce.
17. Remove the pan from the smoker.
18. Allow the meat to sit, loosely covered, for 10 minutes.
19. Then cut it into slices about 1/4 to 1/2 inch thick, and serve with the remaining sauce.

pork tenderloin, sausage, south original rub, south vinegar sauce, apple jelly

Taken from www.epicurious.com/recipes/food/views/stuffed-pork-tenderloin-378523 (may not work)