In a small bowl, mix the jalapeno peppers with the cream cheese, cheddar cheese and jalapeno salsa.
Butterfly the tenderloin: Cut a deep lengthwise slit down the center of the tenderloin, stopping about
1/2-inch from the bottom of the roast. Open it up like a book. Cover with a piece of plastic wrap, and with
a mallet or rolling pin, gently pound it until it is of an even thickness.
Spread the cheese mixture in a line along the center of the meat. Bring the edges of the meat together to
return it to its original shape. Secure with toothpicks.
Lay out the bacon slices on a cutting board, overlapping them slightly. Place the tenderloin on top with the
toothpicks facing up. Removing the toothpicks as you work, wrap the bacon slices around the pork to form a
log. Place the tenderloin, bacon seam side down, on the baking sheet.
Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the center of the meat
registers 145F to 150F and the bacon is brown and crisp. If the roast is ready before the bacon browns,
place the tenderloin under the broiler for 3 to 5 minutes to brown the bacon.
Let the tenderloin rest for 10 minutes before cutting into slices
