By: "Misteak"

• 2 pork tenderloins

• 2 whole garlic ears

• 8 oz cream cheese (at room temperature)

• Olive oil

• 1 bunch fresh chives

• 8-12 strips of thick cut bacon

• Kitchen twine or toothpicks…your choice

Grab your good knife and butterfly both tenderloins. Be careful not to cut all the way through the meat! You’ll need a meat mallet to pound the meat to about a half inch thickness.  Spread garlic after roasting over tenderloins. Cut the cream cheese in half and smear it over both tenderloins. Finely chop your chives and sprinkle evenly over what you have. Roll up your pork tenderloins and wrap them with the bacon.  Secure both with twine or toothpicks.  Cook on charcoal  indirect heat checking the temperature regularly. Remember that the internal temp for pork should be 145°. If your thermometer reads higher, it could be because of the cream cheese (you may lose some while grilling), so take a second reading to be sure. Also, the doneness of the bacon is a great way to tell when the dish is ready.   Pull out the toothpicks and enjoy!