Pork... The other white meat.

So, I would like to give credit for this recipe to someone but I do not remember where I saw it, and I have modified it enough that I feel no qualms about claiming this as my own creation.

When I first saw this it was with a skirt steak fileted and stuffed with prosciutto and provolone.  I wasn't a big fan and tried some different things until I stumbled upon this combination.

Ingredients: 
2-3 pound pork tenderloin
a package of bacon
a package of sliced mozzarella
fresh asparagus
salt, pepper, onion powder, garlic powder

Take the tenderloin out of the package and rinse well.  (This will allow for easier handling.)
With a filet knife, cut the tenderloin so that it is one flat sheet of meat.  If you would like to have the piece of meat flatter, use a meat tenderizer to pound into a thin sheet of meat.

Now that the meat is flat, layer the cheese width-wise across the top of the tenderloin.  Layer the bacon in strips length-wise on top of the cheese.  The strips of bacon should go the entire length of the meat and might even have to be folded back upon themselves.  This is not a problem.  It even helps to cook the bacon better.

Now take 5-6 asparagus stalks and layer them end to end width-wise.  Season with salt, pepper, onion powder and garlic powder.  Roll the meat up.  If you have butcher twine, tie up the meat in 3-4 places so that it will not unroll on the grill.  Use hors d'oeuvres sticks or shish kabob sticks to hold the meat into a roll.  Season the outside of the rolls.

Set on a pre-heated gill and cook for 7-10 minutes or until the pork is between 165-170 internal temp.  This will make sure the bacon is completely cooked.

Remove from grill and cut meat into horizontal rings.  Let meat rest for about 3-5 minutes.  Serve.