Pre-heat gas grill to medium/high heat using the 2 zone method (one side of the grill has the burners on and the other side is off).
Cut each jalapeno in half lengthwise. Remove seeds and rinse.
Fill each jalapeno half with cream cheese, Place a piece of Johnston's smoked tenderloin on top of cream cheese. Wrap each stuffed jalapeno with a cut slice of Johnston's bacon and secure with a toothpick.
Place jalapenos on the cool side of the grill and close lid. Cook until bacon crisps up, approximately 20 minutes but check every 5 minutes or so.
Note: Placing the stuffed jalapenos over direct flame can cause flare ups due to the bacon.