Set up your Weber Kettle for indirect smoking – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more charcoal briquets and two small pieces of soaked wood or wood chips to each pile. Add more charcoal and wood as needed to maintain a constant stream of smoke.

Make the pork tenderloin stuffing – Bring the pork tenderloin to room temperature while you make the stuffing. Place the olive oil in a sauté pan and add the sundried tomatoes, red onion, garlic, sage, thyme, and salt and pepper. Stir and sauté until the onions and garlic are thoroughly cooked. Add the spinach and stir and mix together until the spinach is completely sauteed and wilted. Set aside and let cool.

Prepare the pork tenderloin – With paper towels, pat the pork tenderloin dry and remove any excess silver skin or fat. Butterfly the pork tenderloin open with a sharp kitchen knife and lay it on a large piece of plastic wrap. Place another large piece of plastic wrap on top of the butterflied pork tenderloin. Pound the pork tenderloin with the smooth side of a meat mallet until roughly 1/4 inch thick.

Stuffing the pork tenderloin – Remove the top piece of plastic wrap and discard. Place the largest side of the now pounded pork tenderloin facing you, and place the prosciutto on the edge of the pork tenderloin nearest you, and then place the smoked Gouda cheese on top of the prosciutto. With a large spoon, completely cover the Gouda cheese with the pork tenderloin stuffing and pat it down.

Rolling up the pork tenderloin – Hold off the plastic wrap nearest you, and start to slowly roll up the pork tenderloin. Pull the plastic wrap off the pork tenderloin and continue to carefully roll up the pork tenderloin, taking care to squeeze as you roll to create a very tight roll.

Place the pork tenderloin on the Weber Kettle grill grate – Place the pork tenderloin in the center of the grill grate, equidistant from both piles of the coals. Place the lid on the Weber Kettle and smoke for approximately 30 – 45 minutes, depending on the thickness of the pork tenderloin, or until a meat thermometer inserted through to the stuffing reads 145 degrees.

Remove the pork tenderloin from the Weber Kettle – Place the smoked pork tenderloin on a plate and let it rest for five minutes. Slice the stuffed pork tenderloin into small round sections