Jalapeno Popper Stuffed Pork Tenderloin

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 famous nowadays that I determined to share it with you once more…

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 clearly labored as an art work director for decades. I recollect the manner his antique employer went via to get their merchandise approved to promote at Costco. It is quite an hard task. It took properly over 6 months to meet their stringent necessities. As lots of a pain that it became, as a consumer, I am thrilled that they take that sort of time to show display the precise companies and products. It makes me confident in my purchases and at the prevailing time changed into no one in all a type.

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 greater idea, check out PorkBeinspired.Com, Facebook.Com/PorkBeinspired, Costco.Com and Facebook.Com/Costco.


Speaking of simple recipes, of course our new cookbook { The Simple Kitchen  – available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with greater than seventy five BRAND NEW recipes and a hand full of circle of relatives favorites too.

Eight chapters with a complete of 80 quick and smooth recipes which are bursting with flavor!!!

Every recipe has a picture so one can make your mouth water. It has gradual cooker food, one-pot recipes, quick dinners, simple appetizers, cakes and greater!!!

And we’ve got protected kitchen pointers to make dinnertime much much less demanding.

We are so excited to share our recipes with you!!! So, don’t wait. Go and grab yours today! The Simple Kitchen <– click here to order.



 Amazon  Barnes & Noble  Books-a-Million  IndieBound

Helpful Tips to make Jalapeno Popper Stuffed Pork Tenderloin:

  • Why New Mexico Chile Powder? It has a deep dark reddish brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon. if you are afraid the heat will be too much you can use half New Mexico Chili Powder and 1/2 regular chili powder.

What you will need to make Jalapeno Popper Stuffed Pork Tenderloin:


With love from our simple kitchen to yours.

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

Don’t miss a thing! Follow us onFacebook|Twitter|Pinterest| Instagram ❤

http://theslowroasteditalian-printablerecipe.blogspot.com/2014/09/jalapeno-popper-stuffed-pork-tenderloin.html Check out more of our favorite pork recipes:

Crockpot Pork Chops

Slow Cooker Pork Carnitas

Best Ever Simple Crockpot Pulled Pork Sandwich

Jack Daniels Double Kick Pork Chops

Yield: 6Author: Donna Elick

Jalapeno Popper Stuffed Pork Tenderloin

Perfectly pro cream cheese, Colby Jack cheese, bacon crumbles and jalapenos create the satisfactory filling for this Jalapeno Popper Stuffed Pork Tenderloin. A truely clean recipe, it comes collectively in a snap. The give up quit result is a gentle, juicy pork tenderloin this is bursting with flavor and could honestly knock your socks off!

prep time: 30 minscook time: 35 minstotal time: 65 mins

  • 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
  1. Preheat oven to 350°F. Line a baking sheet with aluminum foil. Set aside.
  2. Drizzle 1 tablespoon olive oil into a medium skillet over medium – medium-high heat. Add jalapenos. Sauté until jalapenos are slightly browned.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Turn oven setting to broil (broil hi) and cook until the top is nicely browned. About 3-5 minutes.
  9. Transfer to a cutting board to rest, about 10 minutes. Slice and serve.
  10. 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

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.

Leave a Reply

Your email address will not be published. Required fields are marked *