You will be glad you made this recipe! The kids we love this one.

  • 1 1/2 lbs. pork tenderloin
  • 1 Tbsp. olive oil
  • 2 jalapeños, seeded, deveined and dice
  • 2 cloves garlic, minced
  • 1/2 (8 oz.) package cream cheese, softened
  • 1/2 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/4 tsp. onion powder
  • 1/8 tsp. garlic powder
  • 1 lb. bacon, cooked and crumbled
  • 1/2 cup shredded Colby Jack Cheese
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper


Preheat oven to 350°.

Line a baking sheet with aluminum foil. Set aside.
Sauté jalapeños and oil in a skillet until jalapenos are slightly browned. Add garlic and cook 30 seconds more.

Meanwhile in a medium bowl; combine cream cheese and spices. Mix until combined. Add bacon, cheese and jalapeños. Stir until combined.

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. Smear jalapeno popper mixture over the pork, leaving a 1” edge around the sides. Fold tenderloin back together and lay seam side down and tie the roast at 2-inch intervals with kitchen string and place in a baking dish. Season with salt and pepper. Cook for 25 to 30 minutes.

Turn oven setting to broil and cook for 3 to 5 minutes or until the top is nicely browned. Let cool. Slice and serve.