Cotija and Queso Fresco-Stuffed Pork Tenderloin
WHAT YOU NEED
- 1 (2-pound) pork tenderloin
- 1/2 cup crumbled Cacique® Cotija cheese (about 2 1/2 ounces)
- 1/2 cup crumbled Ranchero® Queso Fresco (about 2 1/2 ounces)
- 1/3 cup chopped chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8-9 slices thick-cut bacon
- Dijon mustard, for serving (optional)
- Kitchen twine

HOW TO MAKE IT
- Prepare a charcoal or gas grill to medium-low heat.
- While grill is heating, place the pork tenderloin on a cutting board vertically in front of you. Make a vertical cut from top to bottom of the tenderloin, cutting a little more than halfway through, making sure to not cut all the way through the tenderloin.
- Open tenderloin up like a book and press down on each side to flatten. Cover tenderloin with a piece of plastic wrap then using a meat mallet or rolling pin, pound tenderloin until it is about ½-inch thick all over.
- In a medium bowl, combine both cheeses, chives, salt, and pepper. Place cheese mixture down the middle of the tenderloin, then lift one side of the tenderloin over to cover the cheese. Continue rolling the tenderloin until it is completely rolled up.
- Stretch out each piece of bacon to make it a bit longer, without breaking it. Wrap each slice of bacon around the tenderloin until covered. Cut about 8 pieces of kitchen twine about 6-inches long each. Slide each piece underneath the tenderloin at 1-inch intervals; tie each piece around the tenderloin to secure.
- Grill tenderloin, covered, turning every 5 minutes or so until the internal temperature is at 140°F, about 20-30 minutes. Let rest about 10 minutes before slicing. Serve with Dijon mustard, if desired.