Season tenderloin with a bit of salt and pepper, and New Orleans Cajun Bacon Rub ~ Cut pocket into pork tenderloin, lengthwise. Make sure not to cut all the way through, but pretty deep, so you can get lots of cream cheese and jalapenos in there!!

Wrap up tenderloin in bacon, but be sure that the ends of the bacon come together near the bottom of the tenderloin, not the top, so when they bake, they don’t pull away from tenderloin! Top the bacon wrapped tenderloin with a bunch of the New Orleans Cajun Bacon Rub and sugar!

Put into glass pan (cream cheese pocket side up), and bake for 45 minutes, to an hour at 375. (Internal temp. should be 160)

Ooooo~ looks so nice! After you take tenderloins out of oven, tent them with tin foil, and let sit 5-10 minutes. After that time, place them on a platter, and cut them into pieces~ the cream cheese inside, with the jalapeno is divine!!