Jalapeno Cheddar Stuffed Pork Tenderloin is a delectable dish that combines the heat of jalapenos with the creaminess of cream cheese. It has just the right amount of heat with a touch of saltiness from the bacon wrap. It’s a perfect choice for a weekend BBQ!
With only seven ingredients, Jalapeno Cheddar Stuffed Pork Tenderloins are easy to make and delicious. The filling is made of five ingredients that are mixed together and then stuffed in the tenderloins before wrapping in bacon. The meat then is smoked to add additional flavour.
Ingredients For Jalapeno Cheddar Stuffed Pork Tenderloin
The seven ingredients in this recipe are easy to find and may already be on hand.
- Pork Tenderloins. This recipe uses three tenderloins.
- Fresh jalapenos. These are diced into the filling and provide just enough heat without making it too hot.
- Cream Cheese. Full-fat cream cheese provides a rich and tangy flavour that balances out the heat of the jalapenos.
- Cheddar. Shredded sharp or old cheddar is added not only for taste but also because it melts and holds the filling together during cooking.
- Chili Powder and Cumin. These two spices complement the jalapenos and cheese.
- Bacon. The bacon is wrapped around the tenderloins adding a saltiness to the pork. It also keeps the pork from drying out while it cooks.
Can Pork Loin Be Substituted For Tenderloins?
This is not recommended since tenderloins and pork loins are two completely different cuts of meats. They may both come from the back of a pig but they differ in many ways.
These types of meat not only are different in taste but their textures are different as well. How these meats are cooked and the length of cooking time is also different.
Equipment Used For Smoking Pork Tenderloins
These tenderloins are smoked in a wood smoker. If you don’t have a smoker, you can use a BBQ to get the same effect.
When it comes to smoking wood, we prefer chunks of wood over wood chips. Since we use an Oklahoma Joe Smoker most of the time, chunks are perfect. But other smokers have specific types of wood, so you can use what is best for your type of smoker. For example, our Traeger smoker uses pellets. And chips are what we use if we are smoking on our gas grill.
The type of wood used for pork is important since you don’t want to use a strong wood like mesquite which will overpower the flavour of the meat. For pork, using apple or cherry wood is a good choice. Maple is another wood that compliments pork. Hickory will add a bolder flavour and can also be used.
Tips and Tricks To Making Stuffed Pork Tenderloin
Making stuffed tenderloins is not difficult. There are some tips to make it even easier.
Using a very sharp knife to butterfly the tenderloins will not only slice the meat cleanly but can also help prevent the knife from slipping which can cause injuries.
Removing the silver skin on the tenderloins before cooking is necessary. The silver skin is tough and if not removed, the tenderloin will be harder to chew.
To make the filling, a potato masher works amazingly to blend the cream cheese with the cheddar. A stand mixer or hand mixer also works well and can be faster.
What To Serve With Jalapeno Cheddar Stuffed Pork Tenderloin
There are numerous side dishes you can serve with this. Slice the tenderloins into slices about ¾ inch thick and serve with one of the following side dishes.
- Baked Potatoes are a good choice. Wrap potatoes in foil and place them on the smoker to bake while the tenderloins are smoking.
- Salad is another good option. A tossed salad or chef’s salad.
- Potato Salad or Macaroni Salad.
- Grilled corn on the cob.
- Rice. Herbed rice or Rice Pilaf are good choices to go with pork.
- Mac and Cheese.
What to Do With Leftover Filling
This recipe makes three average-sized pork tenderloins. There may be leftover cheese and jalapeno filling. The leftover jalapeno and cheese filling can be stored in a freezer bag in the freezer for up to 6 weeks, and then thawed in the bag. To use just cut a corner off the freezer bag and pipe the mixture.
You can also make only one or two of these tenderloins at a time for smaller meals and freeze the remaining filling.
This filling is similar to a Jalapeno Popper and can be used as such. Simply roll the filling into small balls and coat with a batter. Then fry until golden.
Stuffing burgers is another way to use any leftover filling you may have. It goes well inside beef burgers that are grilled and then topped with Monterey Jack cheese.
How to Store Leftover Jalapeno Stuffed Pork Tenderloin
If you have leftover tenderloin, store it in an air-tight container for up to 3 days in the fridge. Reheating can be done in the oven at 350°F until heated through. When reheating, covering the tenderloin in foil is recommended so that the pork doesn’t dry out too much.
Stuffed tenderloins can also be reheated in a microwave on medium heat for 1-2 minutes, making this a good option for make-ahead lunches.
Jalapeno Cheddar Stuffed Pork Tenderloin
- 3 pork tenderloins
- 2-3 jalapenos, seeded and finely chopped
- 10 ounces cream cheese, at room temperature
- 1⅓ cups shredded sharp cheddar cheese
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 12-15 bacon slices
- Place apple wood chunks in water and allow to soak for 1 hour before adding to lit smoker
- Light smoker and preheat to 250°F
- Mix cream cheese and shredded cheese together with chili powder and cumin
- Fold in jalapenos
- Remove the silver skin from the tenderloins
- Butterfly the tenderloins and place open face up
- Spread cheese mixture evenly in centre of tenderloins
- Close the tenderloins by gently folding the sides back together
- Wrap tenderloins with bacon slices, 4-5 slices per tenderloin
- Place tenderloins in smoker and close lid.
- Allow to smoke for one hour
- Continue smoking until fully cooked, pork should have an internal temperature of 165°F, about 2-3 hours
- Remove from smoker and cover with foil
- Allow to rest 15 minutes before slicing