(This is based on my pork chop version, which was posted in 2017 - which you can find here: Jalapeno, Cheese and Bacon Smothered Grilled Pork Chops)
Here is the pork roast right after it came out of the oven, placed on the serving platter, before adding the vegetables for serving.... 
Basically you can use any amount of the cheese, jalapenos and bacon that you wish. The same with the size pork loin or pork roast. Depending on large of one you bought or how many people you are serving.
This pork roast looks fairly small in the photos but easily feeds 4 people.
Cheese, bacon & Jalapeno Pork Roast
Pork Loin or Roast (your choice cut and how large)
cream cheese - I used about 1/2 block or 4 oz. for this small pork roast, which was plenty
cheddar cheese (I used sharp cheddar this time but mild, medium or sharp will work fine)
diced jalapeno peppers - either fresh or bottled - your choice
cooked, crumbled bacon (fresh cooked and crumbled or bagged - your choice)
Optional: cilantro, garlic or onion powder or even green onions
Form a pocket in the meat:
Lay the pork down on its side and use a knife to slice into the center, making a slice horizontally, but leaving about 1/2 - 3/4 inch on each side and the back/bottom. Now turn the knife and make a vertical slice up and down, again leaving a bit on the top and bottom so you don't slice all the way through. I added a couple more slices at angles in order to fill with more cheese filling.
Filling:
The amounts of the cheeses, bacon and jalapeno are up to you and your
tastes. If you don't like spicy foods or have children eating that are
not used to spice, cut back on the jalapenos or just use a small can of
diced green chili peppers (they are mild).
We used about 4 ounces cream
cheese, 1/3 cup cheddar, 1/4 cup sliced jalapenos, 1 T cooked, crumbled
bacon (I just grabbed some of the Hormel real bacon bits I keep in the
freezer at all times). Mash this together and set aside.
Preheat your oven to 325.
Dry Rub:
You could use any dry rub you like. For this one I threw together a simple mixture using:
2 T salt
1 T ground coriander
2 T smoked paprika
3 T natural sweetener (most people would use sugar here - we are sugar free)
1/2 T espresso powder
1/2 t rosemary
Stand the pork upright and stuff the cheese mixture in. Press it in well so it stays.
Cover the pork roast in your dry rub spice mixture. Roll and press gently to cover.
Heat a cast iron skillet on the stove with a bit of oil in it. Now sear the pork roast on all sides except the cheese stuffed side. Transfer the cast iron skillet (or any oven safe pan) to the oven and proceed to roast until done. For the roast in my photos it was about an hour.
(Note: I also baked it propped 'up' so the cheese filling was on top during cooking. This isn't necessary but I wanted to keep it all in during cooking and not have it melt/run out. It naturally falls out when you lay it on the serving platter anyway but this way I kept it all in until serving time.)
PHOTOS BELOW
A simple mixture of cheeses and a bit of real bacon crumbles
Transferring to the oven to finish cooking for about an hour
Hot from the oven, placed on a serving platter
Grabbed random veggies to throw together to serve with it; spinach, peppers, onions and zucchini squash with some oil, salt and pepper
So simple yet so good
