2whole pork tenderloins in between 1-2 lbsusually come in a package together
1tspfresh cracked pepper
4ozchevre (or any creamy goat cheese)room temperature
1tspfresh or dried thyme
Rub the pork tenderloins with the salt and pepper.
Lay out the 8 pieces of bacon parallel on a baking sheet or low sided skillet and align the two tenderloins on top of the bacon so they lay fat end to skinny end and are just touching but still open like a book.
Smooth the goat cheese down one side of the tenderloin, sprinkle on the thyme and lay out all but 6 of the peach slices.
Fold the 2 tenderloins together with the cheese and peach filling in the middle then wrap the bacon around to the top of the tenderloins and carefully flip over, so the bacon ends are underneath.
Top with the remaining 6 peach slices and roast at 350℉ for 45-55 minutes or until the pork’s internal temperature reads 140℉.
Drain the juices from the pan and let the pork rest for at least 10 minutes.
Slice the pork into 1/2 inch slices, pour over the juices, and serve.