Preheat your oven or pellet smoker to 450°F.

Butterfly each pork tenderloin. Place the pork on a cutting board and carefully slice lengthwise, keeping your knife parallel to the cutting board. Stop before cutting all the way through and open the meat into a flat piece. If using one large pork loin, continue cutting and opening the meat until you have a flat rectangle. Optional: Cover with plastic wrap and gently pound to an even thickness.

Season both sides of the pork with salt and pepper. Arrange the cooked bacon strips over the pork, dividing evenly if using two tenderloins.

In a small bowl, combine the softened cream cheese and ranch seasoning. Spread evenly over the bacon.

Sprinkle the shredded cheddar cheese and diced jalapeño over the cream cheese mixture.

Carefully roll up the pork, enclosing the filling as tightly as possible.

Secure each roll with kitchen twine and place in a baking dish.

Roast until the thickest part of the pork reaches an internal temperature of 145°F. For two smaller tenderloins, begin checking after approximately 20–25 minutes. One large pork loin will take significantly longer, potentially 45–60 minutes or more, depending on thickness. Always use a meat thermometer to determine doneness.

Allow the pork to rest for at least 3 minutes before removing the twine. Slice and serve warm.