Pork Roulade filled with Peaches & Jalapeno

Like most people, I get into ruts of things I like to cook.  For about three days straight, I have made some version of a roulade, whether with chicken or pork.  So, for the next few days, I will be posting about some different bacon wrapped & smoked roulades.

There are some constants when I do these, and that is, they are bacon wrapped and then smoked.  In my opinion, two things that make almost any food better.

I won't delay, or bore you any more... For this roulade, I pounded the pork chop flat.  I seasoned it with a salt, black pepper, and garlic mixture.  Then I layered peaches and jalapeño. (Side note: the peaches will "literally" melt into the meat, which is absolutely fantastic!)

Once that is done, I wrap it with bacon!

The last step of course is to smoke it, and I usually let it smoke for about 3 hours... Give or take a few minutes.  After you pull it off the grill, let it rest a few minutes before you carve it.

Finally, you can serve it with pretty much anything you want, but I opted for a vegetable cous cous with red onion, red pepper, and corn.