Jalapeno Popper Stuffed Pork Tenderloin

By Booper-2

Ingredients

• 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.

Details

Servings 6
Adapted from theslowroasteditalian-printablerecipe.blogspot.ca

Preparation

Step 1

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.

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!