SERVES 6 | ACTIVE TIME 30 Min | TOTAL TIME 1 Hours 5 Minutes
1 1/2 pound pork tenderloin
1/2 (8 ounce) package cream cheese, softened
1/2 teaspoon New Mexico Chile Powder
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 cup bacon crumbles (or 4 strips of bacon precooked and crumbled)
1/2 cup shredded Colby Jack Cheese
2-3 jalapenos, (seeded, deveined and diced)
salt and pepper to taste
Preheat oven to 350°F. Line a baking sheet with aluminum foil. Set aside.
Drizzle 1 tablespoon olive oil into a medium skillet over medium - medium-high heat. Add jalapenos. Sauté until jalapenos are slightly browned.
Meanwhile in a medium size bowl; combine cream cheese and spices. Mix until combined. Add bacon and cheese. Stir until combined. Add jalapenos and stir one last time. Taste. Add salt if necessary.
Cut a lengthwise slit down the center of the pork tenderloin to within 1/2-inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. Cover with plastic wrap. Flatten to 1/4-1/2 inch thickness by gently pounding with the flat side of a meat mallet, starting from the middle and working outward. Remove plastic wrap.
Lay pork tenderloin on the counter top with the long sides being the top and bottom and the short sides being at the left and right sides.
Smear jalapeno popper mixture over the pork, leaving a 1" edge around the bottom and left and right sides uncoated. Roll the pork toward you. Meet the two long edges together and tuck the coated edge under the uncoated edge. Lay seam side down and tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. The tuck the ends under the roast and wrap string around the roast longways to hold closed.
Drizzle the tenderloins with a little olive oil. Sprinkle with salt and pepper. Place in the oven and bake for 25-30 minutes or until a thermometer inserted into the center of the pork registers 140°F.
Turn oven setting to broil (broil hi) and cook until the top is nicely browned. About 3-5 minutes.
Transfer to a cutting board to rest, about 10 minutes. Slice and serve.
Recipe developed by Donna Elick - The Slow Roasted Italian
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