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Jalapeño Popper Stuffed Tenderloin

Three ways to cook
Prep Time25 mins
Cook Time3 hrs
Course: Main, Main Course
Cuisine: American
Keyword: jalapeño popper stuffed pork, pork tenderloin cooked on the grill, stuffed pork tenderloin
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