Jalapeño Popper Stuffed Tenderloin
Three ways to cook
Servings: 8
Calories: 1005kcal
Ingredients
- 2 pork tenderloins
- 24 oz bacon approximately
Filling:
- 8 oz cream cheese softened
- 4 jalapeños cored, seeded and
- 2 tbs onion finely minced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbs chili powder
Instructions
- Remove membrane and any fat off the tenderloins.
- Butterfly the tenderloins (there are great YouTube videos on butterflying); set aside.
- Mix all the filling ingredients in a small bowl. Divide the filling equally down the center of each butterflied tenderloin.
- Fold the ends of the tenderloin over the filling and wrap tightly with the bacon slices. FYI you may use more or less bacon than I did depending on how large the tenderloins are—mine were pretty big.
- This can be cooked 3 ways—oven, indirect grill heat or in a smoker.
- For oven: cook in a 400F/200C oven for 45-60 minutes
- For indirect grill heat: place the tenderloins on the UNLIT side of a gas grill. Close the lid and cook for 2-3 hours or until the internal temperature is 160F/80C
- For the smoker: applewood chips are nice for pork. Smoke at 200F/100C for 3-5 hours. Internal temperature should be the same as for indirect method
Nutrition
Serving: 1serving | Calories: 1005kcal | Carbohydrates: 4g | Protein: 106g | Fat: 60g | Saturated Fat: 22g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 380mg | Sodium: 1050mg | Potassium: 2034mg | Fiber: 1g | Sugar: 2g | Vitamin A: 794IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 5mg