Jalapeno Popper Stuffed Pork Tenderloin is wrapped in bacon and stuffed with cream cheese, cheddar cheese, and jalapenos. This low carb dinner is wonderfully spicy and full of flavor.
The creamy filling makes this pork tenderloin taste totally indulgent and that wonderful jalapeno popper flavor really comes out.
Wrapping the pork tenderloin in bacon and stuffing it really helps keep it moist and imparts so much flavor to the meat.
The pork only needs about 20 to 25 minutes to cook, making this Jalapeno Popper Stuffed Pork Tenderloin perfect for a weeknight meal.
For the filling, mix together 8 ounces of softened cream cheese with 4 chopped jalapenos, 1 cup shredded cheddar cheese, 3 sliced green onions, and 1/2 teaspoon of garlic powder.
Cut through each pork tenderloin lengthwise, going about 3/4 of the way through. Open it up and pound it out some with a meat mallet or heavy rolling pin. Season with salt and pepper and then spread the filling evenly over the surface of the pork. Roll them up and wrap bacon around each one.
I use 8 slices of bacon but you can use more if you want. Bake at 425 degrees for 20 to 25 minutes and broil for a few minutes at the end to help crisp the bacon.
Serve with a green salad for an unbelievably delicious low carb meal.
More Low Carb Dinners:
- Low Carb Philly Cheese Steak Casserole
- Low Carb Mississippi Chicken Thighs
- Low Carb Cheeseburger Cauliflower Casserole
Jalpapeno Popper Stuffed Pork Tenderloin
Jalapeno Popper Stuffed Pork Tenderloin is wrapped in bacon and stuffed with cream cheese, cheddar cheese, and jalapenos. This low carb dinner is wonderfully spicy and full of flavor.
Ingredients
- 8 ounces cream cheese, softened
- 4 jalapenos, seeded and minced
- 1 cup shredded cheddar cheese
- 3 green onions, sliced
- 1/2 teaspoon garlic powder
- 2 (1-pound) pork tenderloins
- salt and pepper
- 8 slices bacon
- toothpicks
Instructions
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Preheat oven to 425 degrees. Line a rimmed baking sheet with foil. Place a wired rack on top.
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In a medium bowl, mix together the cream cheese, jalapenos, cheddar cheese, green onions, and garlic powder.
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Make a cut lengthwise in each pork tenderloin, cutting 3/4 of the way through. Open them up. Place a piece of plastic wrap on top and pound them with a meat mallet or heavy rolling pie to flatten them out. You want the thickness to be 1/4-inch to 1/2-inch.
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Season the pork with salt and pepper.
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Spread the cream cheese mixture to within 1-inch of the edges. Roll them up.
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With the seam facing up (To help prevent the filling from leaking out), wrap 4 slices of bacon around each piece of pork. Secure in a few places with toothpicks. Tuck the ends in and secure with toothpicks.
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Place on wire rack. Bake for 20 to 25 minutes. You may need to broil it for the last few minutes if the bacon isn't crisping up enough. Internal temperature should reach 140 degrees.
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Let rest 10 minutes before slicing.
Disclosure: Nutritional info is provided as an estimate only and can vary based on brands of products used, measuring techniques, and cooking methods.
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