This is not much of a recipe but here goes. We also use this same recipe for dove breasts.
Pork Tenderloin cut into medallions about 2 1/2 inches thick
Cream cheese (I use the brick because it is easier. I just cut cream cheese into cubes and just flatten it out on the pork.)
small jar of sliced jalapenos
Take pork medallion place about 1 tablespoon of cream cheese in middle. Place 2-3 slices jalapenos on cream cheese. Roll or fold pork tenderloin medallion and wrap with bacon. Secure with toothpick. Cook on grill until done.