Bacon Wrapped Cream Cheese and Pepper Stuffed Pork Tenderloin
Is the title long enough? Because I forgot to add, smoked.
As always let’s get this puppy on the grill. We can talk shop later.
Ingredients:
2 Pork tenderloins
2 anaheim chiles
1 8 oz pack of cream cheese
1 pack of bacon
Garlic salt
Pepper
Fresh herbs (optional)
skewers
Directions:
1. Start your coals in the smoker.
2. Combine about two teaspoons each of garlic salt and pepper with one package of cream cheese. Add in any fresh herbs (We put in about 1 heaping tablespoon of fresh rosemary and thyme).
3. Core the anaheim chilies and stuff with the cream cheese mixture.
4. Butterfly the tenderloins and fill with the stuffed pepper. Use skewers to secure it closed.
5. Wrap the stuffed tenderloins in bacon. Use the skewers as you go to keep the bacon in place.
6. Place the stuffed tenderloins on a tray/ grill plate and place it in your smoker. (We used our Pitbarrel)
7. Cook for about 1-2 hours or until the internal temperature reaches 150 degrees.
8. Cool and serve one tenderloin for dinner! Save the other for the best smokey pork breakfast ;)
I know its hard but make sure you wait at least 15 minutes from pulling it off the smoker before you cut into it. Otherwise the cream cheese will immediately spill out.
Our FAVORITE thing to do with this is actually not eat it for dinner at all.
We package it up and pop it in the fridge over night. The next day it is 10X more smokey and amazing cold. Or cut it up into medallions and serve with a fried egg on top. Insert drool emoji
Try it out!
This does not disappoint!
