Preheat grill and prepare for 2 zone cooking (indirect and direct).
Pour hot coals on one side of the grill which will be for high heat cooking (or direct searing) and the other side, with no hot coals, will be for low heat cooking (for bringing meat up to the correct internal temperature).
Remove pork tenderloin from its packaging, pat it down with paper towels. Using a sharp knife, trim the excess fat and silver skin.
The best way to do this is to slip the tip of your knife just under the silver skin at one end of the tenderloin and slowly guide the knife from one end of the tenderloin to the other, pulling away the silver skin with the other hand.
Gently and carefully butterfly the tenderloin by slicing it in half, but being careful not to cut all the way through, leaving about a half-inch of meat attached at one end. Lay open and flat.
Season the pork with a light coating of Kosmo’s Q SPG rub and a layer of Kosmo’s Q Dirty Bird rub on both sides of the meat.
Next, mix cream cheese with chopped green onions. Fill jalapeños with cream cheese mixture.
Lay filled jalapeño halves in center of pork tenderloin.
Fold pork tenderloin closed around the filled jalapeños and wrap with strips of bacon, overlapping the slices of bacon as you go to keep everything inside the tenderloin.
Use lengths of butchers twine to tie the bacon wrapped tenderloin to keep everything together while grilling. Tie sections about every inch and a half.
Trim excess butchers twine.
Place tenderloin over indirect heat until internal temperature reaches 125 degrees F.
Next sear pork tenderloin over direct heat, flipping every 60 to 90 seconds so it will not char or catch on fire as the grease from the bacon drips onto the hot coals. Continue flipping until the bacon turns golden brown and starts to crisp.
Place tenderloin back over Indirect heat and baste with Raspberry Chipotle BBQ sauce and close the grill to allow the sauce to set.
Once internal temperature reaches 140 degrees F in the thickest part of the tenderloin, pull the tenderloin off of the grill.
Place the tenderloin on a clean cutting board and tent loosely with aluminum foil. Rest for 10 minutes (the meat will finish cooking from the residual heat. This also allows the juices to redistribute for optimal flavor and juiciness).
Remove all string.
Then Slice and serve.
Optional- baste each slice with more raspberry Chipotle sauce as desired