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Easy Jalapeño Cream Cheese Stuffed Pork Tenderloin

Servings 6
Author Katherine Salom


  • 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


How to Make the Filling for Pork Tenderloin:

  1. 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. 

  2. In a separate bowl combine cream cheese and spices together. Then add bacon jalapeño mixture into the cream cheese and mix well.

How to Stuff Pork Tenderloin:

  1. 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. 

  2. 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. 

  3. 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. 

  4. Transfer to a cutting board and allow it to rest for at least 5 minutes before slicing into rings for serving.