Servings: 6

Ingredients

• 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
• 1/2 teaspoon creole or all-purpose seasoning

Instructions

Filling for Pork Tenderloin:

1. Preheat oven to 400˚F.
2. 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.
3. In a separate bowl combine cream cheese and seasoning together. Add bacon jalapeño mixture into the cream cheese and mix well.

How to Stuff Pork Tenderloin:

4. 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 flat and cover with plastic wrap. Pound meat with the flat side of a meat mallet until it is 1/2″ thick.
5. Spread filling mixture evenly over the middle of the tenderloin but leave 1″ of space along the borders of the meat. Roll tightly and secure with toothpicks. (or baking twine if you have)
6. 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 all sides, about 8 minutes. Transfer tenderloin to 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.
7. Transfer to a cutting board and allow it to rest for at least 10 minutes before slicing.