Stuffed pork loin...
Nothing mind blowing but I did mine with Argentine salchica sausage(a variant of chorizo) and diced some jalapenos into the cream cheese.
I'd actually like to try smoking the loin and then coating the loin during the final hour or so with a chili based hot sauce such as Linghams. I'd imagine it would take on a candied apple like effect and create a sweet pepper glaze around the bacon weave.
Either that or play around with alternatives to the cream cheese like a pepper jack for instance.
My wife had the idea of throwing a Cuban twist on on the dish and trying to make a papa rellena in the center using some beef picadillo and potatoes as the stuffing.