Pork Tenderloin with Brie

Fire up the BBQ, aiming for indirect heat and a temperature of about 160 degrees Celsius (320 degrees Fahrenheit).

Take the pork tenderloins out of the refrigerator and pat them dry with kitchen paper. Cut them lengthwise with a sharp knife, stopping about 1 cm from the bottom.

Slice the brie into pieces and distribute them over the cuts in the pork tenderloins. Also, spread the cranberry compote over them. Fold the narrow end of the pork tenderloins inward, so they are even in diameter over their entire length.

On a cutting board, arrange the bacon slices in a staggered pattern, wide enough to accommodate the pork tenderloin. Roll the pork tenderloin in the bacon and secure it with toothpicks if needed. I didn't find it necessary, but doing so ensures the bacon stays in place.

Repeat the bacon wrapping process with the second pork tenderloin.

Once the BBQ reaches temperature, add the block of smoking wood to the burning coals and place the pork tenderloins on the BBQ. Close the lid and cook the pork tenderloins until they reach an internal temperature of 58 degrees Celsius (136 degrees Fahrenheit). This took about half an hour for me. Remove the meat from the BBQ and let it rest on a plate, covered with aluminum foil, for 10 minutes.

After 10 minutes, slice the meat and serve it to your guests. Enjoy your meal!