This juicy stuffed pork tenderloin is loaded with cream cheese, jalapeños, and bacon. This may look fancy, but I guarantee it is an easy and inexpensive recipe that can feed a crowd!
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HOW TO TRIM A PORK TENDERLOIN:
It is important to always remove the silver skin off of a tenderloin before cooking. The silver skin will remain tough and chewy when cooked. To remove the silver skin, slide a knife under the silver skin and tilt the knife up and trim until the silver skin is removed; be careful to not trim away any of the meat.
HOW TO STUFF A PORK TENDERLOIN:
- Cut down the long end of the tenderloin, about 3/4 of the way through being careful to not slice all the way through.
- Open it like a book and lay flat on a cutting board.
- Lay plastic wrap over the meat and pound until 1/2″ thick. I use THIS meat mallet.
- Stuff filling into the center of the tenderloin leaving 1″ of space along the sides of the tenderloin.
- Roll tightly and secure with toothpicks.
- Season and sear and then place in the oven to finish cooking.
One of the most important things about cooking pork is to not over cook it so that you get the best flavor. It’s a common misconception that pork has to be cooked until the juices run clear and the meat is white, however, that is false! Pork is safe to eat when it reaches an internal temperature of 145°F.
I always use a meat thermometer in the thickest part of the meat to confirm it is fully cooked. I recommend THIS thermometer. Once the internal temperature has reached 145°F let it rest at least 5 minutes before slicing.
- 3 lb Pork Tenderloin
- 2 tbsp Olive Oil
- 3 slices Bacon, chopped
- 3 Jalapeños, seeds removed and diced
- 1 tsp Minced Garlic
- 4 oz Softened Cream Cheese
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Garlic Powder
Preheat oven to 400˚F. In a skillet over medium heat add 1 tbsp olive oil with chopped bacon and cook until browned. Add in diced jalapeños and minced garlic and continue to cook for 3-4 minutes.
In a separate bowl combine cream cheese and spices together. Then add bacon jalapeño mixture into the cream cheese and mix well.
Remove silver skin from tenderloin. Cut slit 3/4 through down the long end of the tenderloin being careful to not cut all the way through. Open tenderloin up like a book and cover with plastic wrap. Pound meat with the flat side of a meat mallet until it is 1/2″ thick.
Spread filling mixture evenly over the middle of the tenderloin leaving about 1″ of space along the borders of the meat. Roll tightly and secure with toothpicks.
Heat a large skillet over medium heat with 1 tbsp olive oil. When the oil is hot, place tenderloin in skillet and sear for roughly two minutes on each side which should take about 8 minutes. Transfer tenderloin to oven safe baking sheet and bake at 400˚F for 20-25 minutes or until the internal temperature is 145˚F in the thickest part of the meat.
Transfer to a cutting board and allow it to rest for at least 5 minutes before slicing into rings for serving.
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