Stuffed Jalapeño Pork Tenderloin

#RhinoRecipe contest winner Wayne

Makes: 4 servings
Prep Time: 20 - 40 minutes
Cook Time: 1 1/2 -2 hours

Ingredients:

2 Pork tenderloins
4-5 Fresh jalapeños- seeded and diced
1 cup Cream cheese
1 cup Cheddar Cheese, shredded
12 slices Bacon
1 Tbsp Rufus Teague Spicy Meat Rub (or other spicy meat rub)
Rufus Teague Blazin’™ Hot BBQ Sauce (or other hot sauce)

Directions:

Preheat grill to 300°F and set up for indirect cooking.
In a bowl, mix cream cheese, cheddar cheese, Rufus Spicy Meat Rub and jalapeños.
Wash and dry the tenderloins.
Cut lengthwise down middle of each loin being careful to only go 3/4 of the way through. Do NOT cut completely in half.
Open up tenderloins and spread half of cheese/pepper mixture in middle of each one.
Close up tenderloins making sure that cheese isn’t spilling out.
Starting at one end and working around loin, tightly wrap each entirely with bacon.
Place cut side up on cooking grids over indirect heat.
Note: It’s important to make sure heat is indirect so that bacon cooks evenly and cheese doesn’t get so hot it bubbles out.
After 1 hour, baste with Blazin’™ Hot BBQ Sauce.
Cook until bacon is crisp and pork has an internal temp of 165°F (about 1-1/2 - 2 hours).
Remove from heat and let rest 10 minutes before slicing.
Serve and enjoy!