Green Chili Stuffed Pork Tenderloin
1 pork tenderloin
1 container cream cheese
1 small can diced green chilis
1 cup shredded sharp cheese
6 slices bacon
Salt and pepper
Preheat your grill to medium-high heat. Butterfly open the tenderloin and place between two sheets of plastic wrap. Pound the tenderloin thin and sprinkle with salt and pepper. In a small bowl combine the cream cheese, green chilis and shredded cheese till smooth. Place a "long log" of the cream cheese mixture down the center of the tenderloin. Roll the tenderloin up. Wrap the tenderloin with bacon and secure with butchers twine or toothpicks. Sprinkle the outside with more salt and pepper. Wrap the pork tenderloin in foil.
Grill for 20 minutes rotating 1/2 way through. Remove the foil and grill over medium hot heat rotating so the bacon cooks and browns. Continue cooking till the tenderloin reaches an internal temperature of 145 degrees. Brush the tenderloin with BBQ sauce during the last minutes of grilling. Remove from the grill and allow it to rest for 15 minutes before slicing.