Pork Medallions with Blackberry Glaze

Ingredients

Pork Tenderloins
Thin cut bacon
Cream cheese
Jalapenos
Toothpicks
Matt's Marinade

Trim the pork tenderloins. Slice about 3/4 inch thick, then slice almost all the way through each of these slices, basically bivalving each piece of pork, but leaving enough uncut so that you can stuff each piece of meat.
Spread a small amt of cream cheese into each "pocket".

 Trim the jalapenos, removing membranes and seed. Stuff one piece of pepper into each pocket.

Wrap with bacon and secure with toothpick.

Grill until bacon is cooked and you have good color. On Big Green Egg at about 400, it was 30 minutes.

You can let them rest. Preperation to this point may be done ahead of time.

Prior to serving, brush with Blackberry Jelly and reheat for 20  min. in 400 degree oven.