Pork Tenderloin stuffed with Cream Cheese and Jalapenos

Aubrey's cousin came over a few weeks ago with a new recipe to try. She stuffed and grilled a pork tenderloin, and it was the best tenderloin I've ever put in my mouth. It was juicy, creamy, smoky, and spicy, all at the same time. I know that this is going to be a recipe that we use often. This recipe has already been repeated at family gatherings, and there are never any leftovers.

Pork Tenderloin stuffed with Cream Cheese and Jalapenos

Ingredients:
Worcestershire sauce (for marinating)
1 pork tenderloin
4 ounces cream cheese (regular or fat free), softened
1 jalapeno, diced
Bacon slices

Directions:
Marinate the tenderloin in Worcestershire sauce for 2 to 3 hours.
Preheat grill to low-medium.
Mix the diced jalapenos into the cream cheese.
Slice the tenderloin down the center, lengthwise, but don't cut all the way through. Stuff the tenderloin with jalapeno cream cheese. Wrap several pieces of bacon around the tenderloin from one end to the other, securing with toothpicks.
Cook on a preheated grill for about 15 to 20 minutes then flip the meat over and cook an additional 15 to 20 minutes, or until done (155 to 160-degrees in the center).
Slice the meat; each slice of meat should have a bacon slice around it.

Source: Justine Herlihy