Here is my Pork Trifecta (http://www.letstalkbbq.com/index.php?topic=15816.msg211437#msg211437).
Since that posting, I have improved the technique. I fit the body of a bulb baster with a "plunger" made from a section of #10 threaded rod along with some nuts and washers. Fill the body with partially cooked sausage, use the threaded rod to start your hole going through the center of the tenderloin and as the baster goes through the hole, push the sausage into the void it created.
(http://i121.photobucket.com/albums/o216/wmdipietro/Stuffer_zpszgpybwg3.jpg) (http://s121.photobucket.com/user/wmdipietro/media/Stuffer_zpszgpybwg3.jpg.html)
In fact, I'm doing a half dozen of them tonight for my mom's birthday. But, at her request, they're Italian seasoned and wrapped in prosciutto instead of bacon.
BD