Open the pork loin by cutting it lengthwise, ½ inch under the fat cap on the roast to open up the top “flap,” being sure to not cut all the way through. Rotate the loin and cut from the center to open up the second flap. Open it out and pound it into a 8×10-inch rectangle (fat side down).
In a bowl, combine cream cheese, bacon, jalapenos and cheddar cheese
Spread the filling evenly over the pork, leaving a 1” border
Tightly roll the pork up and secure with cooking twine every 1 ½ inches
Pre-heat the grill to medium-high heat
Grill 25-30 minutes, turning the loin every 5 minutes, or until the internal temperature reaches 145°F
Allow the pork to rest for 5 minutes before slicing