To make the Creole Sauce:
Mix together the apple juice, fig preserves, green pepper jelly, brown sugar, Worcestershire, and soy sauce in a pot. Bring to a boil; then simmer for 15 minutes.
Make a cut in the boudin’s casing and peel the casing away from the rice mixture. Discard the casing and place the loose boudin in a bowl.
Butterfly cut the pork tenderloin by cutting it lengthwise 3/4 of the way through. (You should be able to open the tenderloin like a book.) Season the tenderloin with your choice of seasoning.
Lay the sliced bacon in a row (side-by-side) the length of the tenderloin. Lay the cut tenderloin over the sliced bacon. (When you close the tenderloin, the bacon will already be under the tenderloin and easier to wrap.)
Break the cheese into pieces and fill the open tenderloin with cheese and loose boudin.
Close the tenderloin and wrap each piece of bacon around it using toothpicks to hold them in place. (The stuffed tenderloin should be completely wrapped in bacon from one end to the other with toothpicks sticking out the sides.)
Grill the stuffed tenderloin until cooked thoroughly. Be sure the boudin mixture in the center of the tenderloin reaches 160 degrees F (approximately 45 minutes over an indirect medium heat fire).
Once cooked, remove the tenderloin from the grill and let sit 10 minutes.
Remove the toothpicks, slice, and serve with Creole Sauce.