Judy Armstrong's grilled smoked Gouda pork poppers

1 (2 pound) pork loin, cut into 32 thin slices

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon cayenne

1 teaspoon garlic powder

32 jalapeno peppers

1 pound smoked Gouda cut into 32 rectangular cubes approximately ¼ inch by 2 inches

32 slices bacon

2 cups hickory smoked BBQ sauce, plus extra for dipping

Slice the pork loin into 32 thin slices. Season both sides of slices with salt, pepper, cayenne, and garlic powder. Place the pork slices between two sheets of wax paper and pound to 1/8 inch thick.

Slice down one side of each jalapeno pepper; remove the stem and seeds. Insert the cheese cubes in each pepper.

Wrap the thin pork loin cutlets around the cheese stuffed pepper and surround the wrapped poppers with bacon. Secure in place with a toothpick.

Place the Pork Poppers in a food safe plastic bag and add the 2 cups BBQ sauce. Close the bag; refrigerate until ready to grill.

Remove the pork poppers from the refrigerator and prepare a charcoal BBQ grill to medium heat. Place the Grilled Pork Poppers over the heat and grill until the bacon begins to crisp and the pork is cooked through, approximately 2-3 minutes per side, about 8 – 10 minutes total.

Transfer the Grilled Pork Poppers to a serving dish, remove the toothpicks, and serve with additional BBQ sauce.

Makes 32 poppers