INGREDIENTS

1 lb of backstrap

1-2 pkgs thick bacon

8 oz whipped cream cheese

1 jalapeno diced

2 chives diced

Asparagus

4 tbsp olive oil

BACKSTRAP COOKING INSTRUCTIONS

1. Preheat smoker to 350 degrees using your favorite pellets (we used Green Mountain Grill Fruitwood pellets)
2. Prepare the stuffing by combining cream cheese, jalapeno and chives in a small bowl. Set aside.
3. Prepare the backstrap by removing any excess silver skin. Then, cut a slit lengthwise down the center of the meat, butterflying the meat just past center.
4. Stuff the cream cheese mixture inside the cut.
5. Lay the bacon out on a flat surface so that the sides are touching. This will be roughly the length of the backstrap.
6. Place the backstrap in the center of the bacon and close the sides. Then, wrap the bacon around the backstrap.
7. Place the backstrap wrapped in bacon on the smoker and cook at 350 degrees for 30 minutes. Check the internal temperature.
8. If it needs more time, lower the temperature to 250 degrees for another 30-45 minutes. Checking occasionally. Internal temperature should be 130 degrees for medium rare. Allow the backstrap to sit for 10 minutes after you remove it from the smoker.

ASPARAGUS COOKING INSTRUCTIONS

1. Preheat the oven to 400 degrees while the backstrap is smoking
2. Lay the asparagus out flat on a sheet of tin foil on a cookie sheet. Lightly season with olive oil, salt and pepper.
3. Cook the asparagus in the oven for 30-40 minutes. The asparagus will be browned on the tips when done.