Best Jalapeno Popper Pork Tenderloin Recipes

JALAPENO POPPER PORK TENDERLOIN

Steps:

• Mix chile powder, garlic powder, sugar, salt, and pepper together in a bowl. Cut a pocket lengthwise down the middle of the pork tenderloin. Apply the spice mixture all over the tenderloin.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan.
• Heat olive oil in a skillet over medium heat. Cook jalapenos, flipping occasionally, until tender, 7 to 10 minutes. Sprinkle with cumin. Let cool until easily handled; chop.
• Spread cream cheese inside the pork tenderloin. Add chopped jalapenos. Wrap bacon slices around the tenderloin in a spiral. Secure with kitchen twine. Make sure to tie up tightly to close the pocket.
• Transfer the tenderloin to the skillet. Cook over medium heat, rotating continuously, until golden, about 30 seconds on each side. Place the tenderloin in the prepared roasting pan.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), 30 to 35 minutes. Remove from the oven, cover with foil, and let rest for 10 minutes. Remove kitchen twine and slice, topping with any of the stuffing that may have overflowed in the pan.

JALAPENO POPPER STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350°F. Line a baking sheet with aluminum foil. Set aside. Drizzle 1 tablespoon olive oil into a medium skillet over medium - medium-high heat. Add jalapenos. Sauté until jalapenos are slightly browned. Meanwhile in a medium size bowl; combine cream cheese and spices. Mix until combined. Add bacon and cheese. Stir until combined. Add jalapenos and stir one last time. Taste. Add salt if necessary. Cut a lengthwise slit down the center of the pork tenderloin to within 1/2-inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. Cover with plastic wrap. Flatten to 1/4-1/2 inch thickness by gently pounding with the flat side of a meat mallet, starting from the middle and working outward. Remove plastic wrap. Lay pork tenderloin on the counter top with the long sides being the top and bottom and the short sides being at the left and right sides. Smear jalapeno popper mixture over the pork, leaving a 1" edge around the bottom and left and right sides uncoated. Roll the pork toward you. Meet the two long edges together and tuck the coated edge under the uncoated edge. Lay seam side down and tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. The tuck the ends under the roast and wrap string around the roast longways to hold closed. Drizzle the tenderloins with a little olive oil. Sprinkle with salt and pepper. Place in the oven and bake for 25-30 minutes or until a thermometer inserted into the center of the pork registers 140°F. Turn oven setting to broil (broil hi) and cook until the top is nicely browned. About 3-5 minutes. Transfer to a cutting board to rest, about 10 minutes. Slice and serve. Enjoy!

JALAPENO POPPER PORK TENDERLOIN

Steps:

• 1. Preheat oven to 400
• 2. Cut tenderloin down the middle but not all the way through, you should be able to open it like a book. Cover with plastic and pound it to even out the thickness. Don't make it super thin, just even it out!
• 3. Season with salt and pepper
• 4. Mix the ranch seasoning with the cream cheese. Spread it down the middle of the pork. Don't spread it to the edges, it'll just run out while cooking.
• 5. Sprinkle with the diced jalapeno.
• 6. Fold the pork over. If you have butcher's twine tie it off. If you don't have it don't stress, it'll be fine like it is.
• 7. Heat a non stick, ovenproof skillet over med-high heat. Add 1 tablespoon oil (or a few sprays if watching fat). Brown the pork on one side, carefully flip it.
• 8. Cover the skillet with foil or a lid. Place in oven and bake for 20-30 minutes until a thermometer reads 145 degrees.
• 9. OPTIONAL - here's some great additions - sauteed spinach, crumbled bacon, cheddar cheese, mozzarella cheese sticks down the middle, experiment!