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.
Preheat oven to 425 degrees. Line a rimmed baking sheet with foil. Place a wired rack on top.
In a medium bowl, mix together the cream cheese, jalapenos, cheddar cheese, green onions, and garlic powder.
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.
Season the pork with salt and pepper.
Spread the cream cheese mixture to within 1-inch of the edges. Roll them up.
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.
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.
Let rest 10 minutes before slicing.