Jalapeño Popper Stuffed Tenderloin
Three ways to cook
Prep Time25 minutes mins
Cook Time3 hours 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
- 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
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
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