Stuffed Pork Tenderloin


  • 2 whole garlic ears
  • Drizzle of olive oil
  • 2 pork tenderloins
  • 8 oz. cream cheese (at room temperature)
  • 1 bunch, fresh chives, finely chopped
  • 8-12 slices bacon


  1. Slice the top off of each ear of garlic.
  2. Drizzle with olive oil.
  3. Place in foil tent and bake at 350 for 1 hour.
  4. While garlic is roasting, remove excess fat from pork tenderloins.
  5. Butterfly the tenderloins by cutting lengthwise down the middle
  6. being careful not to cut all the way through.
  7. Cover with plastic wrap and pound with mallet till ½ to ¾ inch thick.
  8. When garlic is done, squeeze the roasted cloves out onto the tenderloins and spread into the meat.
  9. Divide cream cheese in half and spread over the tenderloins.
  10. Spread chives over the cream cheese.
  11. Roll the tenderloins up and wrap with bacon, securing the bacon in place with toothpicks.
  12. Smoke the tenderloins indirect at 250-275 for 75-90 minutes until the bacon is done and the pork has reached at least a minimum internal temperature of 145 degrees.
  13. Remove from heat and let rest for 10 minutes.



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