1 Pork Tenderloin – About 2 lbs.
8 oz. Sliced Pepper Bacon
4 oz. Cream Cheese – Softened
1 Small Can Hot Diced Green Chilies
Salt and Pepper
Using a sharp knife remove the silver skin from the edges of the loin. Next, place the meat on a cutting surface and as suggested by Chef John remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin.
Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick.
Place the now butterflied loin on the cutting surface, season both sides with salt and pepper, then evenly spread the cream cheese over it followed by adding the green chili.
Roll up pounded tenderloin and then wrap the loin with the pepper bacon.
Tightly wrap the pepper bacon loin with plastic wrap, and refrigerate to keep cold. I put mine in the freezer for 20 minutes so that it was firm and retained its shape.
Preheat the oven to 350 dg, remove the chilled meat from the refrigerator or freezer and remove the plastic wrap.
Spray a wire cooking rack with non-stick spray, place the meat on it and drizzle it with honey.
Bake in the oven until the bacon has browned and the meat reaches an internal temperature of 150 dg.
Remove the meat from the oven and let it rest on a cutting board for at least 5 minutes.
Then slice it into medallions and serve.