First, finely dice the 4 jalapeño peppers that have been halved and seeded. In a medium bowl, combine these diced jalapeños with the softened 8 oz cream cheese, 1 cup of shredded sharp cheddar cheese, and 1 tbsp chili powder. Mix well until everything is evenly combined. Next, prepare the 2 pork tenderloins by trimming any excess fat. I like to butterfly the tenderloins by cutting them horizontally almost all the way through, which creates a larger surface for stuffing and more even cooking. Evenly spread the jalapeño cheese mixture inside each butterflied tenderloin. Close the tenderloins, bringing the cut halves together to encase the filling.

Carefully wrap each stuffed pork tenderloin with 5 slices of thick-cut bacon, ensuring the bacon strips overlap slightly to secure the cheese filling and fully cover the pork. This not only adds incredible flavor but also helps keep the tenderloin moist during smoking. Place the bacon-wrapped tenderloins onto a smoker rack, ready for cooking. I always make sure the bacon is tightly wrapped so it stays put.

Preheat your smoker to a consistent 275°F. Once the smoker reaches the target temperature, place the rack with the prepared pork tenderloins inside. Smoke the pork for approximately 2.5 to 3 hours, or until the internal temperature of the pork reaches 165°F when measured with a meat thermometer in the thickest part of the tenderloin. Don't rush this step; low and slow smoking ensures a tender and flavorful result.

Once the internal temperature is reached, carefully remove the pork tenderloins from the smoker. Transfer them to a cutting board and let them rest for at least 10 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, keeping it incredibly moist and tender. I let the chicken rest for 10 minutes before slicing it to keep it juicy. After resting, slice the tenderloins into 1-inch thick pieces and serve immediately.