Place apple wood chunks in water and allow to soak for 1 hour before adding to lit smoker
Light smoker and preheat to 250°F
Mix cream cheese and shredded cheese together with chili powder and cumin
Fold in jalapenos
Remove the silver skin from the tenderloins
Butterfly the tenderloins and place open face up
Spread cheese mixture evenly in centre of tenderloins
Close the tenderloins by gently folding the sides back together
Wrap tenderloins with bacon slices, 4-5 slices per tenderloin
Place tenderloins in smoker and close lid.
Allow to smoke for one hour
Continue smoking until fully cooked, pork should have an internal temperature of 165°F, about 2-3 hours
Remove from smoker and cover with foil
Allow to rest 15 minutes before slicing
