I translated a cream cheese and jalapeno stuffed pork tenderloin recipe based on comments from the forum. The results were spectacular.
First off, I thought I wanted to wrap the whole tenderloin (butterflied and stuffed with cream cheese and "no heat" pickled jalapenoes with bacon). I was also going to use a rub, but a comment from forum member (henapple) made me second guess the wrapping part. He suggested that I egg the bacon and that's what I did. Good gracious, am I glad I followed his suggestion.
I was also cooking a spatchcocked chicken. I stuff whole cloves under the skin to separate it from the meat, use a toothpick to give the skin holes for the fat to render out. I snuck the bacon around the chicken:
Meanwhile, I was preparing the tenderloin: cream cheese straight out of the fridge (no need to soften) with sliced no heat jalapenoes (for the kiddos, can't wait to use the ones I am growing). I rolled up and attached with toothpicks (couldn't find my baker's twine). My rub all on the outside, which i should have done before using the toothpicks, right after I butterflied the tenderloin:
I added a bit of brown sugar (and cayenne pepper for my pieces) and let my oldest sample the bacon. All of them loved it. Frankly, the bacon was...in a word...transcendant. I cannot believe I have not been making it that way for the past few years. My sons absolutely
loved it. I let the bacon cool a bit and this is all that was left of a pound of bacon
and then I put on the tenderloin and continued cooking the chicken:
And when i was done, this was the result:
The rub, in lieu of the bacon, was absolutely the way to go. We used the bacon for the baked potatoes and salad (the bacon that survived, that is) and the end of the day, my wife said she thought it was on of my best ever and would not mind if I made it for her birthday. High praise indeed.