Easy Jalapeño Popper Pork Tenderloin

Looking for a show-stopping dinner recipe that combines all the flavors of jalapeño poppers with juicy pork tenderloin? I’ve got you covered. This dish might sound fancy, but it’s actually pretty straightforward to make, and your family will think you spent hours in the kitchen (when really, it comes together in about 45 minutes).

The best part? You get that creamy, spicy, cheesy jalapeño popper filling wrapped up in tender pork and crispy bacon. It’s basically everything you love about game day appetizers turned into a proper main course that works perfectly for weeknight dinners or when you’re hosting friends.

What Kind of Pork Tenderloin Should I Use?

You’ll want to look for pork tenderloins that are about 1 to 1.5 pounds each, which is the standard size you’ll find at most grocery stores. Fresh pork tenderloin is ideal, but frozen works just fine too – just make sure to thaw it completely in the refrigerator overnight before you start prepping. When selecting your tenderloin, look for meat that’s pale pink in color without any gray spots or strong odors. Some packages come with two tenderloins already, which is perfect for this recipe, and they often have a thin silver skin on them that you’ll want to trim off before stuffing since it can get tough when cooked.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Pork tenderloin: You can use chicken breasts instead, but you’ll need to adjust the cooking time since chicken cooks faster. Butterfly them the same way and check that they reach 165°F internal temperature.
• Jalapeño peppers: If you want less heat, use poblano peppers or even bell peppers. For more kick, try serrano peppers or leave some of the jalapeño seeds in. You can also use pickled jalapeños if fresh ones aren’t available – just pat them dry first.
• Cream cheese: Regular full-fat cream cheese works best here since it needs to hold together, but you can use Neufchâtel (the lighter version) if you prefer. Greek yogurt cream cheese also works in a pinch.
• Cheddar cheese: Monterey Jack, pepper jack, or a Mexican cheese blend all work great. Pepper jack adds extra spice if you’re into that.
• Bacon: Turkey bacon can work as a substitute, though it won’t get quite as crispy. You could also skip the bacon and just season the outside of the pork with extra chili powder and paprika.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffed pork tenderloin is not butterflying the meat evenly, which leads to uneven cooking and a filling that spills out – aim for a consistent thickness of about 1/2 inch throughout so it rolls up neatly.

Overstuffing is another common error that causes the filling to ooze out during cooking, so stick to a thin layer of the cream cheese mixture and leave about an inch of space around the edges before rolling.

Since pork tenderloin is a lean cut, it’s easy to overcook and end up with dry meat – pull it from the oven when your instant-read thermometer hits 140°F, as it will continue cooking to the safe 145°F while resting.

To get crispy bacon without burning it, consider partially cooking the bacon strips for 5-6 minutes before wrapping them around the tenderloin, which ensures they finish at the same time as the pork.

What to Serve With Jalapeño Popper Pork Tenderloin?

This pork tenderloin is pretty rich and loaded with cheese and bacon, so I like pairing it with something fresh or simple on the side. A crisp green salad with a tangy vinaigrette helps cut through all that creamy goodness, or you could go with roasted vegetables like Brussels sprouts or green beans. If you want something more filling, creamy mashed potatoes or a baked potato bar works great, and Mexican-style rice or cilantro lime rice plays nicely with the jalapeño flavors. For a lighter option, try serving it over a bed of mixed greens or alongside some grilled corn on the cob.

Storage Instructions

Store: Keep any leftover pork tenderloin in an airtight container in the fridge for up to 4 days. The bacon stays crispy for the first day or two, but it’ll soften a bit after that, which is totally fine. I actually think the flavors meld together even better the next day!

Freeze: You can freeze cooked slices for up to 3 months in a freezer-safe container or bag. I like to wrap individual portions in foil first, then put them all in a freezer bag so I can grab just what I need. Let it thaw in the fridge overnight before reheating.

Reheat: Warm up slices in the oven at 350°F for about 10-15 minutes, or until heated through. You can also use the microwave, but the bacon won’t be as crispy. If you want to crisp up that bacon again, pop it under the broiler for a minute or two at the end.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2700
• Protein: 200-220 g
• Fat: 170-190 g
• Carbohydrates: 15-20 g

Ingredients

For the filling:

• 4 jalapeño peppers (halved and seeded)
• 1 cup cheddar cheese (I prefer sharp cheddar for more flavor)
• 8 oz cream cheese (softened to room temperature)
• 1 tbsp chili powder

For the pork:

• 10 bacon slices (I use thick-cut bacon)
• 2 pork tenderloins (about 1 lb each)

Step 1: Prepare the Stuffing and Pork Tenderloins

• 4 jalapeño peppers
• 1 cup cheddar cheese
• 8 oz cream cheese
• 1 tbsp chili powder
• 2 pork tenderloins

First, finely dice the 4 jalapeño peppers that have been halved and seeded.

In a medium bowl, combine these diced jalapeños with the softened 8 oz cream cheese, 1 cup of shredded sharp cheddar cheese, and 1 tbsp chili powder.

Mix well until everything is evenly combined.

Next, prepare the 2 pork tenderloins by trimming any excess fat.

I like to butterfly the tenderloins by cutting them horizontally almost all the way through, which creates a larger surface for stuffing and more even cooking.

Evenly spread the jalapeño cheese mixture inside each butterflied tenderloin.

Close the tenderloins, bringing the cut halves together to encase the filling.

Step 2: Wrap and Prepare for Smoking

• 10 bacon slices

Carefully wrap each stuffed pork tenderloin with 5 slices of thick-cut bacon, ensuring the bacon strips overlap slightly to secure the cheese filling and fully cover the pork.

This not only adds incredible flavor but also helps keep the tenderloin moist during smoking.

Place the bacon-wrapped tenderloins onto a smoker rack, ready for cooking.

I always make sure the bacon is tightly wrapped so it stays put.

Step 3: Smoke the Tenderloins to Perfection

Preheat your smoker to a consistent 275°F.

Once the smoker reaches the target temperature, place the rack with the prepared pork tenderloins inside.

Smoke the pork for approximately 2.5 to 3 hours, or until the internal temperature of the pork reaches 165°F when measured with a meat thermometer in the thickest part of the tenderloin.

Don’t rush this step; low and slow smoking ensures a tender and flavorful result.

Step 4: Rest, Slice, and Serve

Once the internal temperature is reached, carefully remove the pork tenderloins from the smoker.

Transfer them to a cutting board and let them rest for at least 10 minutes.

This resting period is crucial as it allows the juices to redistribute throughout the meat, keeping it incredibly moist and tender.

I let the chicken rest for 10 minutes before slicing it to keep it juicy.

After resting, slice the tenderloins into 1-inch thick pieces and serve immediately.