"Pork loin stuffed with bacon, jalapeno peppers, and cheese. A tailgater’s dream – a giant jalapeno enveloped in grilled succulent pork!"
1 1½ to 2–pound pork loin
4 ounces cream cheese, softened
½ cup cooked bacon, finely chopped
¼ cup jalapenos, finely chopped
½ cup shredded cheddar cheese
cooking twine
Open the pork loin by cutting it lengthwise ½ inch under the fat cap to open up the top “flap,” being careful not to cut all the way through. Rotate the loin and cut from the center to open up the second flap. Open the loin out (fat side down) and pound it into an 8×10-inch rectangle.
In a bowl, combine the cream cheese, bacon, jalapenos, and cheddar cheese. Spread the filling evenly over the pork, leaving a 1-inch border.
Tightly roll the pork up and secure with cooking twine every 1½ inches.
Preheat the grill to medium-high heat.
Grill 25–30 minutes, turning the loin every 5 minutes, until the internal temperature reaches 145°F.
Allow the pork to rest for 5 minutes before slicing.