2 or more 1 1/2-2 pound pork tenderloins (if you do more than 2, remember to get more ingredients)
8 oz. Tub of Chive and Onion Cream Cheese~ (use as much as you'd like, a tub is more than enough for 2 tenderloins)
1 jalapeno, seeded, cut in pieces (1/2 a jalapeno for each tenderloin)
About 8 pieces of bacon, per pork tenderloin
Slap Ya Mama, cajun seasoning~ white pepper blend
black pepper and a bit of salt
Sugar~ about 1/2 a tsp, so 1/4 tsp per tenderloin
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| Can make this with a pork loin, as well! Details about that at the bottom! :) |
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| Season tenderloin with a bit of salt and pepper, and cajun seasoning~ Cut pocket into pork tenderloin, lengthwise. Make sure not to cut all the way through, but pretty deep, so you can get lots of cream cheese and jalapenos in there!! |
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| Wrap up tenderloin in bacon, but be sure that the ends of the bacon come together near the bottom of the tenderloin, not the top, so when they bake, they don't pull away from tenderloin! Top the bacon wrapped tenderloin with a bunch of the Slap Ya Mama cajun seasoning, and sugar! |
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| Put into glass pan (cream cheese pocket side up), and bake for 45 minutes, to an hour at 375. (Internal temp. should be 160) |
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| Ooooo~ looks so nice! After you take tenderloins out of oven, tent them with tin foil, and let sit 5-10 minutes. After that time, place them on a platter, and cut them into pieces~ the cream cheese inside, with the jalapeno is divine!! This is a great recipe~ I'll be making it, often, because my boys loved them, and so did I!! :) |
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| Tried this recipe with a 3-4 pound pork loin roast, and it came out GREAT, as well!!! Just make a slit down the center, lengthwise, about 3/4 of a way down roast but not cut all the way through. Added a whole tub of the onion and chive cream cheese, 2 seeded, sliced jalapenos, then made the same way with the bacon wrapping around it, coming together at bottom of roast. Seasoned it up just the same. Baked at 375 for 1 hour 20 minutes. Was so juicy and yummy!!! |
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| LOOKS GOOD, doesn't it??!! :) Another great option to add to your repertoire!! |
This looks divine! Do you have it in a recipe form so it can be printed out?
ReplyDeleteThank you, LaCrissa~ it is divine, but I do not have it in print out form, yet...need to add that soon! :)
DeleteLooks Great. I am doing mine right now with a few deviations. Mine is a cobination of your recipe and another called the Bacon Explosion. I butterfly cut my pork loin and seasoned the inside with bbq dry rub. I then added my cream cheese jalapeno mixture and rolled the loin. After rolling the loin I seasoned the outside with more dry rub. I latticed my bacon and brushed one side with bbq sauce. I placed my bacon, sauce side down, over the loin and scewered in place. I used more bacon to cover the exposed ends. I then seasoned the outside with the same dry rub as before. Thank you for the inspiration.
ReplyDeleteSounds great, Anon! Food id so fun, because the possibilities for 'yummy' creativity are endless!! :)
ReplyDeletei would cook it to 150 instead of 160 as pork can be pink.Much more moist
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