So last night we decided to do some pork. With the lateness of the day it was up to tenderloins for their size and ease of cooking. 1.5 hours at 220° then bumped the temp to H or 500° to finish the bacon. The bacon got a little messy pulling off the 1150. There was 2 tenderloins, mushrooms. japalino (diced) Vermont white sharp cheddar and bacon. Rubbed with Kinder's Maple with Apple Cider Vinegar rub.