Wednesday, January 20, 2016

Jalapeno Popper Stuffed Pork Tenderloin

http://www.theslowroasteditalian.com/2014/10/jalapeno-popper-stuffed-pork-tenderloin.html

Perfectly seasoned cream cheese, Colby Jack cheese, bacon crumbles and jalapenos create the perfect filling for this Jalapeno Popper Stuffed Pork Tenderloin.  A really simple recipe, it comes together in a snap.  The end result is a tender, juicy pork tenderloin that is bursting with flavor and will surely knock your socks off!

This recipe has been so popular lately that I decided to share it with you again...

Did you know October is national pork month?  Seriously.  I am pretty sure they made this holiday just for us.  You have seen my bacon recipe collection, correct? We are so excited to be partnering with the National Pork Board. We are a match made in heaven.

This year one of my favorite stores is partnering with the National Pork Board to celebrate. Costco, which let's face it would be my only store if I had a bigger family and more freezers, has partnered with the National Pork Board with an entire month dedicated to pork.  It's 'Porktober'! Costco will be bringing you sales on different cuts of pork all month long.

This week they are featuring the pork tenderloin which I absolutely love!  I have been on a jalapeno popper kick for a few months and I knew exactly what I wanted to create with these fabulous pork tenderloins. I was already dreaming of jalapeno popper pork.  {{slurp}}

Chad, Munchkin and I headed out to Costco for our weekly shopping trip.  Wednesdays and Thursdays seem to be the best days for shopping around us, less people and you can still catch the sample people on Thursday, which Munchkin loves. We love getting our pork at Costco, they have an awesome variety of cuts and you can't beat the prices. Not to mention the quality is truly a step above.


Chad actually worked as an art director for many years. I remember the process his old employer went through to get their products approved to sell at Costco. It is quite an arduous task. It took well over 6 months to meet their stringent requirements. As much of a pain that it was, as a customer, I am thrilled that they take that kind of time to screen the perfect companies and products. It makes me confident in my purchases and this day was no different.

I headed out for all the fixin's for my Jalapeno Popper Stuffed Pork Tenderloin. Cream cheese, Colby Jack cheese (I buy the bricks and grate myself), bacon crumbles and of course the pork tenderloin.  I was thrilled to discover there were 4 tenderloins in each 2 pack. Yay me!

Perfectly seasoned cream cheese, Colby Jack cheese, bacon crumbles and jalapenos create the perfect filling for this Jalapeno Popper Stuffed Pork Tenderloin. I guess that is technically double the pork and double the cheese {{swoon}}.  No complaints there.

A really simple recipe, it comes together in a snap.  It all starts by butterflying the tenderloin and pounding it thin.  Then a glorious layer of jalapeno popper filling is spread over top.  It is baked to perfection and the end result is a tender, juicy pork tenderloin that is bursting with flavor and will surely knock your socks off!

Chad and I went nuts over this recipe.  It was so good I actually made a second one. Served this with au gratin potatoes and veggies.  Homerun.

I was a little skeptical when I first started preparing pork, I guess it was a fear of over cooking it but now I just remember that for a flavorful, tender and juicy dish, cook loin roasts, chops and tenderloins to an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest, using a digital thermometer to ensure accuracy. Bullseye every time! I also found this awesome video on how to stuff a pork tenderloin to help you.

For more inspiration, check out PorkBeinspired.com, Facebook.com/PorkBeinspired, Costco.com and Facebook.com/Costco.

Enjoy!

With love from our simple kitchen to yours. 

Do you  love TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!


http://theslowroasteditalian-printablerecipe.blogspot.com/2014/09/jalapeno-popper-stuffed-pork-tenderloin.html

=================================================================

PRINT RECIPE

Jalapeno Popper Stuffed Pork Tenderloin
SERVES 6  |  ACTIVE TIME 30 Min  |  TOTAL TIME 1 Hours 5 Minutes

1 1/2 pound pork tenderloin
1/2 (8 ounce) package cream cheese, softened
1/2 teaspoon New Mexico Chile Powder
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 cup bacon crumbles (or 4 strips of bacon precooked and crumbled)
1/2 cup shredded Colby Jack Cheese
2-3 jalapenos, (seeded, deveined and diced)
salt and pepper to taste
olive oil

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!



Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Disclosure: This post was created in partnership with National Pork Board.  All opinions are our own. 

Originally published 10/1/14

3 comments:

  1. This looks great. Just wondering about the "New Mexico Chile powder" part. Are you talking about regular red chili powder, cumin or one made from another type of pepper? I've never a chili powder in my store labeled with New Mexico Chile on it. Thanks for the recipe.

    ReplyDelete
  2. Now this is how you do a pork tenderloin! Yum!

    ReplyDelete
  3. I am so stealing this idea, guys! Excellently done, can't wait to try this on the grill.

    ReplyDelete

If you really like a post, please Facebook, Tweet, Stumble and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤