1/2 teaspoon salt
1/2 teaspoon pepper
10 slices bacon, cooked crisp
8 ounces cream cheese, room temperature
1 tablespoon dry ranch seasoning
1 cup cheddar cheese, freshly shredded
2 jalapeno peppers, finely diced
1 tablespoon olive oil
Preheat oven to 450°F. Butterfly the pork. With the pork on a cutting board, hold a knife bald parallel to the board and carefully make a lengthwise cut about 1/3 of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through. Open the loin like a book. Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the way through, stop about 1 inch from the opposite edge. Fold that edge over making one long cut of pork loin. Cover the entire cut of meat with plastic wrap and pound to an even 1/3 inch thickness. Season both sides with salt and pepper. Top with cooked bacon strips. In a small bowl, combine cream cheese and ranch seasoning. Add a layer of the cream cheese mixture on top of the bacon. Top with shredded cheese and jalapenos. Tightly roll the pork loin to completely enclose all of the fillings. Using cooking twine, tightly secure the roll. In an oven safe skillet over medium heat, add olive oil. Once hot, add the pork loin to the pan and sear on all sides (about 5 minutes on each side). Turning the loin a total of 4 times. Transfer the skillet to the oven and cook for 25-30 minutes or until the pork loin reaches an internal temperature of 145 °F. (Depending on the thickness of your pork loin, you could bake up to 50 minutes. Be sure to check the temperature.) Slice and serve warm.