Stuffed Pork Tenderloin with Red Currant Glaze

2 x 340 g pork tenderloins
3 tbsp rice bran oil, for drizzling
3 cups apple wood or cherry wood chips
GOAT CHEESE STUFFING:--
226 g firm goat cheese
2 tbsp roughly chopped fresh oregano
SIDS SALT & PEPPER to taste
1 cup blanched spinach leaves
¼ cup dried currants
RED CURRANT GLAZE:--
½ cup red wine
1 cup pre-made red currant jam
1 tsp ground black pepper
1 tbsp fresh mint leaves
½ tsp SIDS CRAZY LEMON
1 tbsp lemon juice

For the Goat Cheese Stuffing, add goat cheese, oregano, SIDS SALT & PEPPER to a bowl and mix to combine thoroughly.
Using a sharp knife, carefully open the tenderloins like a book by making a slit down the length of the meat without going all the way through the other side.
Lay the meat between two sheets of baking paper and pound with a rolling pin or meat tenderizer to an even thickness of about 1 cm.
Lift the top sheet off the baking paper and drizzle the meat with oil.
Lightly season the pork with SIDS SALT & PEPPER.
Lay blanched spinach leaves down evenly over flattened pork.
Crumble the Goat Cheese Stuffing over spinach layer and scatter with dried currants.
Roll the pork up lengthways to form a large sausage shaped roll and tie with butcher twine.
Place on a baking tray and drizzle with oil.
Cover with plastic wrap and refrigerate until ready to cook.
Place 2 cups of the wood chips in water to soak for 1 hour.
To prepare Red Currant Glaze, add red wine, red currant jam, and ground black pepper in a medium-sized saucepan. Place the saucepan over medium heat and let cook for 5 minutes.
Remove pan from heat and add SIDS CRAZY LEMON, lemon juice and mint. Set aside.
Prepare barbeque by preheating one side of the grill to 200°C and the other side of the grill to 190°C.
Drain wet chips from water and squeeze out excess liquid. Place on a large sheet of foil, add dry wood chips and mix to combine. Wrap foil loosely around chips to form a pouch. Using a fork, poke holes on both sides of the pouch. Remove the grill grate from the barbeque and place the smoke pouch directly on the high heat source.
Brush the grill with oil.
Place tenderloins over side of the grill heated to 190°C and cook for 3 minutes until golden char marks are achieved. Flip the pork and cook for another 3 minutes.
Turn the heat source directly under pork off.
Using a pastry brush, glaze the tenderloins with red current mixture.
When smoke appears, turn the heat source under smoke pouch to 165°C.
Let pork smoke for 15 minutes and then glaze again. Let cook for 10 more minutes then remove.
Place on tray and loosely tent with foil.
Let meat rest 10 minutes before slicing.