Preheat oven to 400˚F. In a skillet over medium heat add 1 tbsp olive oil with chopped bacon and cook until browned. Add in diced jalapeños and minced garlic and continue to cook for 3-4 minutes.
In a separate bowl combine cream cheese and spices together. Then add bacon jalapeño mixture into the cream cheese and mix well.
Remove silver skin from tenderloin. Cut slit 3/4 through down the long end of the tenderloin being careful to not cut all the way through. Open tenderloin up like a book and cover with plastic wrap. Pound meat with the flat side of a meat mallet until it is 1/2" thick.
Spread filling mixture evenly over the middle of the tenderloin leaving about 1" of space along the borders of the meat. Roll tightly and secure with toothpicks.
Heat a large skillet over medium heat with 1 tbsp olive oil. When the oil is hot, place tenderloin in skillet and sear for roughly two minutes on each side which should take about 8 minutes. Transfer tenderloin to oven safe baking sheet and bake at 400˚F for 20-25 minutes or until the internal temperature is 145˚F in the thickest part of the meat.
Transfer to a cutting board and allow it to rest for at least 5 minutes before slicing into rings for serving.