Jalapeño Popper Stuffed Pork

The boys made this while I was in Wichita and they said it was DELICIOUS!!  It looks so good - I can't wait to try it myself!!  Ro said it was easy to make too!!!

Ingredients

• 2.5 – 3 pounds of pork loin (or 2 tenderloins)
• 12 ounces bacon (I used 12 slices of Kirkland bacon)
• 1 package 1/3 less fat cream cheese (8 oz.)
• 2 teaspoons ranch seasoning
• 1 cup reduced fat shredded cheddar cheese (6g fat per serving)
• 1 jalapeño, diced
• salt & pepper
• 

Instructions

1. Preheat your oven or pellet smoker to 450 degrees.
2. Butterfly the pork. With the pork on a cutting board, hold a knife blade parallel to the board and carefully make a lengthwise cut about 1/3 of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through. Continue slicing until you have a flat, rectangular piece of pork. Optional: cover the entire cut of meat with plastic wrap and pound to make it all even. (I skipped this step)
3. Season both sides with salt and pepper and top with the cooked bacon strips.
4. In a small bowl, combine cream cheese and ranch seasoning. Add a layer of the cream cheese mixture on top of the bacon.
5. Top with shredded cheese and the jalapeños.
6. Tightly roll the pork loin to completely enclose all of the fillings.
7. Using cooking twine, tightly secure the roll and place in a casserole dish.
8. Cook for 25-30 minutes or until the pork loin reaches an internal temperature of 145 °F. Use your meat thermometer for this one.
9. Slice and serve warm.