This was seriously good eats. I cooked this stuffed pork tenderloin on my new grill (the most awesome Weber Jumbo Joe) but you could also do this in the oven. I started with a brined pork tenderloin since I knew I was going to cook this guy past 150F and I wanted to make sure it didn’t dry out.
Start by removing the silverskin, performing a lengthwise butterfly cut and pounding the tenderloin flat. It should look like this when you are done pounding:
Next you are going to spread a layer of cream cheese onto the flattened tenderloin and top that with a a handful of pickled jalapeno slices.
Roll everything back up like a pinwheel and use five or six slices of bacon to wrap the tenderloin and hold everything together.
At this point I applied a rub of turbinado sugar and chili powder (2:1), wrapped the stuffed tenderloin in plastic wrap and stuck in the refrigerator overnight. I had planned on cooking it that evening but life happens and sometimes you have to adjust you plans. The next day I fired up my Weber Jumbo Joe with the coals banked to one side (for you oven cookers throw this into a 425F oven for 40 minutes).
I grilled this guy for an hour and turned the tenderloin every twenty minutes. At the 40 minute mark I painted the tenderloin with some barbecue sauce. The tenderloin was “done” after 35 minutes (internal temp = 145F) but I kept grilling it to finishing rendering the bacon. Here is what it looked like when I pulled it from the grill.
What surprised me about this cook was the apparent smoke ring that penetrated so deeply into the tenderloin. In retrospect I don’t think that pretty pink color is a real smoke ring. I suspect it was the result of the residual nitrite from the bacon curing the tenderloin as it rested in the refrigerator overnight.
I hope you give this pork tenderloin recipe a try; it really made me happy!