Ingredients:
(2) Center cut pork tenderloins (the small ones)
1 pound thick cut bacon
1 box Philadelphia cream cheese
1 small jar sliced jalapenos (the ones used for making nacho's etc.)
Slice the Tenderloin down the middle with a sharp knife being careful to not cut all the way through! Cut the cream cheese with a knife length wise into 4 long slices. Insert the cream cheese slices into the tenderloins. Use 2 slices for each tenderloin. Add sliced jalapeno's on top of the cream cheese and press into the cheese. Fold the tenderloin back around the cheese and peppers. Use toothpicks to hold it together while you wrap the tenderloin with the bacon. Don't be afraid to stretch the bacon a bit before hand so it will wrap easier. One pound of bacon should cover two tenderloins perfectly. Sprinkle the outside with cracked pepper.
Grill over low heat (300 degrees) for ~20 minutes a side or until the tenderloin is 175 degrees in the center. Be careful and watch for flare-ups. The bacon will flare up quite easily. The cream cheese will basically melt into the tenderloin and make it melt in your mouth good with just a nice hint of heat from the jalapeno's.
(2) Center cut pork tenderloins (the small ones)
1 pound thick cut bacon
1 box Philadelphia cream cheese
1 small jar sliced jalapenos (the ones used for making nacho's etc.)
Slice the Tenderloin down the middle with a sharp knife being careful to not cut all the way through! Cut the cream cheese with a knife length wise into 4 long slices. Insert the cream cheese slices into the tenderloins. Use 2 slices for each tenderloin. Add sliced jalapeno's on top of the cream cheese and press into the cheese. Fold the tenderloin back around the cheese and peppers. Use toothpicks to hold it together while you wrap the tenderloin with the bacon. Don't be afraid to stretch the bacon a bit before hand so it will wrap easier. One pound of bacon should cover two tenderloins perfectly. Sprinkle the outside with cracked pepper.
Grill over low heat (300 degrees) for ~20 minutes a side or until the tenderloin is 175 degrees in the center. Be careful and watch for flare-ups. The bacon will flare up quite easily. The cream cheese will basically melt into the tenderloin and make it melt in your mouth good with just a nice hint of heat from the jalapeno's.
