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Shop The Sale: Jalapeño & Cheese Stuffed Pork Tenderloin


Jalapeño & Cheese Stuffed Pork TenderloinPrep Time: 20 mins
Cook Time: 45 mins
Serves: 6

Spice up your menu this week with our sizzling-hot take on pork tenderloin. Chef note: take the cream cheese out of the fridge before you start your prep, so that it’s nice and soft when it comes time to mix.

Stuffed with jalapeños, bacon and cheese, this dish is a guaranteed crowd pleaser. Plus, with pork tenderloin on sale this week as Brookshire’s, it’s a win for your wallet too!

Ingredients
Olive oil
2 to 3 jalapeños, (seeded, deveined and diced)
4 oz cream cheese, softened
1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp onion powder
1/8 tsp garlic powder
1/4 cup bacon crumbles
1/2 cup Colby-Jack cheese, shredded
Salt and pepper, to taste
1 1/2 lbs pork tenderloin 

Instructions
Preheat oven to 350° F. Line baking sheet with aluminum foil. Set aside. Drizzle 1 tablespoon olive oil into medium skillet over medium to medium-high heat. Add jalapeños. Sauté until jalapeños are slightly browned. In medium bowl, combine cream cheese and spices. Mix until combined. Add bacon and cheese. Stir until combined. Add jalapeños; stir one more time. Taste. Add salt, if necessary.

Cut a lengthwise slit down center of pork to within 1/2 inch of bottom. (Be careful not to cut all the way through.) Open tenderloin so it lies flat. Cover with plastic wrap. Flatten to1/2-inch thickness by gently pounding with flat side of meat mallet, starting from middle and working outward. Remove plastic wrap.

Lay pork on countertop with long sides being the top and bottom and the short sides being at the left and right sides. Smear jalapeño mixture over pork, leaving a 1-inch edge around the bottom, left side and right side uncoated. Roll pork toward you. Meet the two long edges together; tuck coated edge under uncoated edge. Lay seam-side down. Tie roast at 1 1/2-inch to 2-inch intervals with kitchen string. Tuck ends under roast, and wrap string around roast lengthwise to hold closed.

Drizzle tenderloins with a little olive oil; season with salt and pepper. Place on lined baking sheet. Bake for 25 to 30 minutes, or until thermometer inserted into center of pork registers 140° F. Turn oven setting to broil. Cook until top is nicely browned, about 3 to 5 minutes. Transfer to cutting board to rest for about 10 minutes. Slice and serve.

Calories: 291, Fat: 15 g (8 g Saturated Fat), Cholesterol: 114 mg, Sodium: 440 mg, Carbohydrates: 1 g, Fiber: 1 g, Protein: 36 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

What Is Tenderloin Exactly?
Pork tenderloin is the most-tender cut of the loin. This is due to the fact that the muscle receives less exercise than the rest of the loin. Being one of the more tender cuts, it’s usually one of the more expensive – although not this week with pork tenderloin on sale at Brookshire’s! Because it’s so tender, it has a shorter cooking time than other pork roast cuts, so be sure to cook it hot and fast to avoid overcooking.

Can You Tell How Spicy A Jalapeño Is?
Google how to pick a spicy jalapeño and you’ll find a number of claims, such as smaller ones or those with a pointier tip are hotter, although neither of these make a lot of sense when you consider there’s no correlation between heat index and size and shape in the pepper family as a whole. The most common assertion is to look for signs of aging – the idea being that jalapeños get hotter as they age. Look for peppers with white flecks and lines, almost like stretch marks or peppers with a red hue for extra heat, and conversely, pick smooth, green peppers if you’re looking for something mild. It’s not a surefire way to pick the right jalapeño, but it usually does the trick.


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