I don't have a recipe because I generally don't like doing it, but if you're going to make this, don't use a recipe that has any kind of a meat filling that needs to be cooked to a certain temperature. By the time the meat in the middle is done, the outside is toast.
Mix cornbread with some apple juice, sauteed mushrooms, spinach and cajun seasoning of choice. Roll up and roast. I've done these in my smoker at 250 many times and they always turn out great
"Jelly rolled" the pork loin, covered it with mayo, salt and pepper, spread the boudin over it, rolled it back up, wrapped it all in bacon, cooked it on the egg
not sure where you're at, or if you're open to the idea, but Bellville Meat Market sells and ships different versions of stuffed tenderloins that are all fantastic.
Slit it open and stuff it with cream cheese and sliced jalapeno. Shake on some Tony Chacheres. Then, bacon wrap it with toothpicks. Put it in a container and sprinkle a decent amount of brown sugar and Worchestershire over the top. Cover the container and then marinate it in the refrigerator for 4hrs.