Bacon Wrapped Pork Tenderloin Stuffed with Cream Cheese and Jalapeños
1 pork tenderloin
Cream cheese
Jalapeños cored and minced (can use pickled jalapeños)
1/2 cup white wine
10-12 slices of bacon
1 jar of Bacon Apple Jam by Fischer & Wieser (available in Hermann Emporium)
Trim the pork tenderloins of any fat. Slice open the pork tenderloin in half, while keeping the bottom in tact (like a hot dog bun).
In a small bowl, mix together the jalapeño pepper with the cream cheese.
Spread the cheese and jalapeño pepper mixture evenly in the openings of the pork tenderloin. Close the tenderloins ensuring that the cheese stays inside the pocket of the meat.
Wrap the tenderloins with the bacon and place in a baking dish. Have the tenderloins with the cut open side facing up, so that any melted cheese will stay in the pocket and not ooze out.
Cover and bake at 350 degrees until the pork reaches an internal temperature of 165F and the bacon is rendered and starting to brown, approximately 2 1/2 – 3 hours, depending on the size of you pork loin.
When the pork is at the right internal temperature, uncover and bast in the apple bacon jam until bacon is crisping. Remove the pork tenderloins from the oven and let rest for about 10 minutes. Slice into 1 inch medallions and use remaining sauce in pan to drizzle over cut medallions.
This is great served with garlic mashed potatoes and grilled asparagus.
Happy Cooking!
Jennifer