Stuffed Pork Tenderloin with homemade jalapeno poppers is full of perfectly seasoned cream cheese, Colby Jack, bacon crumbles, and fiery peppers, making it a unique and tasty way to enjoy tenderloin! This simple recipe for stuffed pork tenderloin in the oven comes together in a snap. The end results are juicy and bursting with flavor — it will knock your socks off!!
Stuffed Pork Tenderloin
This is one of my favorite stuffed pork tenderloin recipes out there!
I’ve been on a jalapeno popper kick for a few months now, and I just can’t get enough of the combination of cheese, bacon, and HEAT!
Enter, this jalapeno popper stuffed pork tenderloin that is chock full of everything you love in a popper.
Creamy cheeses, spicy jalapenos, savory bacon… all your favorites are present and accounted for.
I’ve also made it into a dip that’s perfect for game-day parties!
Ingredient Notes and Substitutions
- Pork Tenderloin – Not to be confused with pork loin, tenderloin is exactly what it sounds like… tender!
The cuts come from totally different sections of the animal, and you typically can’t use them interchangeably.
- Cream Cheese – Cools down the heat a bit and will give you a creamy consistency that is simply divine.
- Bacon – I’m using bacon crumbles because they’re so easy to work with. That said you could always make a batch of bacon and then crumble it yourself.
Or, pick up a package of the pre-cooked stuff from the store.
- Jalapenos – Make sure to seed, devein, and dice before incorporating the peppers into your stuffed pork tenderloin filling.
- Colby Jack – This is one of my favorite cheeses to use with spicy ingredients. It cools down the heat and also brings a unique flavor to the mix!
Sub with mozzarella or Monterey Jack if you can’t find it.
Stuffed Pork Tenderloin Recipe Tips and Tricks
- Brown the jalapenos first.
You may be tempted to incorporate the jalapenos into the stuffed pork tenderloin filling as is, but I can’t say enough good things about browning them in a skillet first!
It will bring out the complex flavors of the peppers, and also adds a smoky taste to the mix.
- Tips for cutting the tenderloin.
Preparing the meat for this stuffed pork tenderloin recipe is a bit of an art form, but once you get the hang of it, it’s very easy to do.
When slicing, you need to be careful not to cut the tenderloin completely in half — leave at least ½ inch of the bottom untouched.
Then, open the meat so that it lies flat and then pound it down to ¼-½ inch thickness. Stuffing will be easy peasy!
- Make sure to use New Mexico chile powder!
This special chile powder boasts a deep dark reddish brown color and features an earthy, sweet flavor and subtle, spicy heat.
It’s mildly hot and absolutely perfect in stuffed pork tenderloin for a truly authentic flavor!
New Mexico chile powder can be found in the international aisle in bulk bags or on Amazon.
If you’re afraid the heat will be too much, you can use half New Mexico chile powder and half regular chili powder.
Storing and Reheating Stuffed Pork Tenderloin in the Oven
You can store leftovers in an airtight container in the fridge for up to 3 days.
Jalapeno popper stuffed pork tenderloin reheats wonderfully. Pop single servings in the microwave until warmed through.
To reheat stuffed pork tenderloin in the oven, preheat it to 325°F and heat for 15-20 minutes.
Otherwise, use a frying pan on the stovetop! Heat (covered) over medium for about 15 minutes.
Kitchen Tools You Will Need
- Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
- Baking Sheet lined with Heavy Duty Aluminum Foil – This option is thicker and sturdier than regular foil, meaning it won’t tear as easily.
Stuffed Pork Tenderloin Recipes FAQ
I find that 350°F is perfect for stuffed pork tenderloin recipes like this one.
That said, if you’re aiming to get a crunchy crust, you can also try increasing the temperature to 400°F.
If you do, reduce the cooking time and make sure to keep an eye on the meat to ensure that it doesn’t burn.
You can if you want, but it’s not required. You’ll still get perfectly juicy and tender results if you cook this stuffed pork tenderloin recipe uncovered!
The key is in the cooking time. You’ll notice on the recipe card below that I don’t suggest leaving it in the oven for longer than 30 minutes — any longer, and you’ll end up with dry results.
With love, from our simple kitchen to yours.
Other Delicious Pork Recipes
Stuffed Pork Tenderloin (with Jalapeno Poppers!)
- 1 1/2 pounds pork tenderloin
- 4 ounces 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 jalapeños, (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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2014, updated and republished September 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.