Name: Grilled Bacon Wrapped Stuffed Pork Tenderloin with Cream Cheese
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 pork tenderloin (about 1 pound); 3 tbsp cream cheese; 3 tbsp pickled jalapenos; 7 strips thin sliced bacon; 2 tbsp turbinado sugar; 2 tbsp chili powder; 1/4 cup barbecue sauce

Here is a an easy but impressive recipe that you can make on your grill: Bacon wrapped pork tenderloin stuffed with cream cheese and jalapenos!

This recipe was deceptively easy to make, tasted incredible and looked fantastic.

Start by removing the silverskin from the tenderloin; it just takes a second to slice that chewy thing out of there.

Open up the tenderloin by slicing, lengthwise, about halfway through the muscle. Once you make the butterfly cut place the meat between two sheets of wax paper and pound until flattened.

Spread a thin layer of cream cheese onto the flattened tenderloin then add some pickled jalapenos.

Roll the tenderloin back up and then wrap it with bacon.

I was very liberal with the bacon and ended up using about two-thirds of a pound.

The stuffed pork tenderloin was coated with a rub mixture of 2 parts turbinado sugar, 1 part chili powder.

You can cook the tenderloin on any type of grill you like as long as you have the ability to cook with indirect heat. if you try to grill this with direct heat the dripping bacon grease will cause massive flareups.

For this cook I broke out the Weber Jumbo Joe and set it up with a single charcoal basket of Kingsford. I placed the tenderloin about two inches from the edge of the charcoal basket and grilled it with the lid closed.

You want to use a Medium Indirect heat for this cook (~250-275F) so the tenderloin has time to cook before the bacon gets too crisp.

Every 10 minutes I used a pair of metal tongs to rotate the tenderloin. This helped make sure the bacon was getting fully cooked on all sides.

At the 30 minute mark I painted the tenderloin with a little Sweet Baby Ray barbecue sauce, closed the lid and let the sauce set for the final 15 minutes.

The tenderloin is done when it hits an internal temperature of at least 145F.

Here it is finished and pulled off the grill. Pretty!!

If you slice this while it is hot you will need to make your slices about three quarters of an inch thick. If you try to slice any thinner it just won’t stay together.

If you refrigerate the tenderloin then once it is cooled you can slice as thin as a quarter inch with no problem. I believe wrapping in Saran wrap while it cools helps intensify the smoke flavor.

By the way..my favorite way of eating this was cooled with a side of pretzels. Pretzels and cream cheese are a winning combination. Combine that with pork, peppers and a little smokiness and you have yourself a great little snack!