Jalapeno Popper Pork Loin

filed under: Food + Drink on September 29, 2019

This stuffed pork loin has the spicy kick of a jalapeno popper with all the goodness you want for dinner! Stuffed with bacon, jalapeno peppers, and cheese, this recipe will have you stuffed and satisfied! For another dinner favorite around here, try my French Onion Stuffed Pork Loin.

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Jalapeno Popper Pork Loin

Winner, winner, pork loin dinner! Pork is packed with protein and essential vitamins and minerals that make it one of the healthier meats to eat. In fact, a center-cut pork loin is one of the leaner cuts of pork you can choose, as well as the tenderloin. Both cuts are low in fat and calories, and they are still full of flavor! Just wait until you had the jalapenos, bacon, and cheese to the pork to make the Jalapeno Pork Loin!!!

Cut into Jalapeno Popper Pork Loin

Jalapeno Popper Pork Loin Recipe

In this Jalapeno Popper Pork Loin recipe, I used a center-cut pork loin, not a pork tenderloin. Although the names are very similar, the cuts of meat are actually quite different. Both cuts of meat are very lean and healthy, but the size and cooking times are quite a bit different. The center-cut pork loin is quite a bit larger than a pork tenderloin.

Center-cut pork loin is one of the leanest cuts of meat, so be careful about choosing one. The redder the meat, the leaner it is, but also the tougher it is. I recommend choosing a pork loin with a more pinkish color with some white streaks. Don’t be fooled if you see a pork sirloin. That is a different cut of meat that is not as tender or lean as a pork loin or tenderloin. Who knew there were so many cuts of pork?!? I didn’t even begin to mention the ribs, pork shoulder, pork butt, ham, etc!

Overhead view of Cooked Jalapeno Popper Pork LoinIngredients for Jalapeno Pork Loin

  • Pork loin: Remember to look for a center-cut pork loin, not a tenderloin for this recipe!
  • Salt
  • Pepper
  • Bacon: Although there are recipes that allow you to cook the bacon ahead of time, you will use the bacon grease to sear the pork loin.
  • Cream cheese:  Two words–room temperature.
  • Dry ranch seasoning
  • Cheddar cheese
  • Jalapeno peppers: I found the best and easiest way to dice a jalapeno pepper is to stand it up on its end, holding the stem. Next, cut along the sides of the jalapeno until all you have left is the center core full of seeds! You will notice you will have 4-5 pieces of jalapeno that can now be easily chopped and diced! Throw away the core of seeds and you are ready to go!
  • Olive oil

Raw Pork Loin Being Stuffed with Jalapeno Popper Fillings

How to Make Jalapeno Popper Pork Loin

Don’t be intimidated by this Jalapeno Popper Pork Loin. Once you learn how to butterfly a pork loin, what you choose to add to it is up to you!

Preheat the oven to 450°F and cook the bacon in a large skillet. The skillet will be used for searing the pork loin, so don’t clean it out after the bacon has been cooked. Set the bacon to the side until you are ready to add it to your pork loin.

To butterfly the pork loin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the loin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the loin to open it up even more (like a trifold). You should now have a flat surface of meat that will hold the flavor of the Jalapeno Popper Pork Loin. Put a piece of plastic wrap over the laid out pork loin and pound it out to about a 1/3 inch thickness all the way around. The more even the loin is, the more evenly it will cook. Season both sides with salt and pepper before you start stuffing it.

Cut into Jalapeno Popper Pork Loin

How to Stuff and Roll your Jalapeno Popper Pork Loin

Once the pork loin has been butterflied and pounded to an even thickness, it’s time to load it with flavor! First, layer the loin with the cooked bacon. Next, spread the cream cheese/ranch seasoning mixture over the bacon. Top that with the shredded cheese and jalapenos. It’s ready to roll! Roll up the pork loin, making sure you wrap up all that goodness inside! Then, using cooking twine, tie the rolled pork loin up to hold in all the ingredients. I used four pieces of the twine if that helps.

Remember the oven safe skillet you cooked the bacon? Bring that back over medium heat, add oil, and sear the pork loin on all sides. I know it’s rolled up, so what do I mean by sides? Simply rotate it about four times to get as much of the loin seared as possible. Finally, cook the Jalapeno Popper Pork Loin in the oven for 25-30 minutes, or until the pork temperature reaches 145°F. Serve it with my Garlic Roasted Asparagus for a complete and yummy meal!

Plated Jalapeno Popper Pork Loin

4.92 from 12 votes
Jalapeno Popper Pork Loin
Prep Time
30 mins
Cook Time
30 mins
 

Stuffed with bacon, jalapenos, and cheese, Jalapeno Popper Pork Loin will leave you stuffed with flavor!

Course: dinner
Cuisine: American
Keyword: Jalapeno Popper Pork Loin
Servings: 10
Calories: 158 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • 1 center-cut pork loin (about 3 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 slices bacon, cooked crisp
  • 8 ounces cream cheese, room temperature
  • 1 tablespoon dry ranch seasoning
  • 1 cup cheddar cheese, freshly shredded
  • 2 jalapeno peppers, finely diced
  • 1 tablespoon olive oil
Instructions
  1. Preheat oven to 450°F.

  2. Butterfly the pork. With the pork on a cutting board, hold a knife bald parallel to the board and carefully make a lengthwise cut about 1/3 of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through.

  3. Open the loin like a book.

  4. Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the way through, stop about 1 inch from the opposite edge. Fold that edge over making one long cut of pork loin.

  5. Cover the entire cut of meat with plastic wrap and pound to an even 1/3 inch thickness.

  6. Season both sides with salt and pepper.

  7. Top with cooked bacon strips.`

  8. in a small bowl, combine cream cheese and ranch seasoning. Add a layer of the cream cheese mixture on top of the bacon.

  9. Top with shredded cheese and jalapenos

  10. Tightly roll the pork loin to completely enclose all of the fillings.

  11. Using cooking twine, tightly secure the roll.

  12. In an oven safe skillet over medium heat, add olive oil.

  13. Once hot, add the pork loin to the pan and sear on all sides (about 5 minutes on each side). Turning the loin a total of 4 times.

  14. Transfer the skillet to the oven and cook for 25-30 minutes or until the pork loin reaches an internal temperature of 145 °F. (Depending on the thickness of your pork loin, you could bake up to 50 minutes. Be sure to check the temperature.)

  15. Slice and serve warm.

Recipe Video

Looking for More Dinner Ideas?

Chicken Marsala Casserole

French Onion Chicken Macaroni and Cheese

Bacon and Cream Cheese Stuffed Chicken Breast

Cheesy Ranch Chicken Pasta

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Comments

  • Irma morales says:

    I made this recipe,it was so good, my husband loved it, going to make it again.

  • Lisa says:

    1) The recipe looks delicious, and my husband can’t wait for me to prepare this.
    2) How large (pound-wise) was the tenderloin that you used to serve 10? The recipe doesn’t indicate poundage.
    Thanks!

  • Sheri says:

    Could you do this in a slow cooker?

  • nancy says:

    You didn’t specify how many pounds the meat is.. We bought a 3 lb and it took about an hour to cook!

  • Jim says:

    Nice recipes easy to follow

  • Don says:

    Nice mingling of flavors. A little bit salty for my taste, but I used thick sliced bacon which may have contributed to that. Next time I’ll use thin sliced bacon, less Ranch seasoning, and probably double the jalepeños. Took about an hour to get to 145ºF internal temperature.

  • Nell says:

    Would love to see how you cut this to prepare it

  • Peggy says:

    Yummy

  • Trinity Parker says:

    Has anyone figured out the macros/calories? 15000 calories a serving doesn’t really make sense

    • Amanda Rettke says:

      158 calories a serving

  • Mark Flynn says:

    How would this taste smoked? Do you think I should sear it if I plan on smoking.

    I loved the KCal. Details are great.

    • Amanda Rettke says:

      MARK!!! This would be AMAZING smoked. You gotta make one. I mean, you basically inspired it. 🙂

  • Kristi says:

    What are the carbs in this recipe?

  • Estelene Ladd says:

    Loved it but next time I would spread the cream cheese on roast first and then the bacon (crumbled), then proceed as directed. Difficult to spread cheese on bacon evenly.

    • Amanda Rettke says:

      Great idea! 🙂

  • Patti rubini says:

    Your Jalapeño popper pork looks amazing and I want to make it. I read your cutting directions but can’t picture how this will lay out flat. Obviously I’m missing something. Any help with butterflying for dummies?

  • Lisa says:

    Not fully understanding the cutting directions of the loin.. Please help!!

  • belinda says:

    Please help with the cutting direction on the Jalapeno Popper Pork Loin, i’m not understanding the two cuts you mention

    • Amanda Rettke says:

      Here you go: To butterfly the pork loin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the loin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the loin to open it up even more (like a trifold). You should now have a flat surface of meat that will hold the flavor of the Jalapeno Popper Pork Loin. Put a piece of plastic wrap over the laid out pork loin and pound it out to about a 1/3 inch thickness all the way around. The more even the loin is, the more evenly it will cook.

  • Francie Epperson says:

    Could this be cooked in an air fryer? I would do everything right up to the putting it in the oven exactly as you say. Then into an air fryer for the last bit. Thoughts? This looks fabulous, by the way! Can’t wait to try it!

  • Gale Shaver says:

    I am extremely allergic to pork. Was wondering if a similar cut of beef or venison would work well for this recipe?
    I also use turkey bacon.

  • Michael says:

    I have a pork loin on the smoker now. The only thing I done different is I added mushrooms and spinach on the inside and I rapped the loin in beacon. I’ll let you know how it turns out.

  • CINDY SIMPSON says:

    Family raved on this. Even after dinner kept saying how good this was. I made it with roasted garlic parm asparagus & mashed potatoes(mixed only with butter & sour cream, s&p)

  • Joseph says:

    Awesome recipe, but who on earth uses 1/3 of an inch as a measurement. There is literally no fractional measurement that equals 1/3 of an inch. You could have use 5/16, or 3/8… 1/3 of an inch is a never ending number. 1 divided by 3 is .3333333333333333 never ending. sorry. This drove me nutz

  • CC says:

    Recipe says 3 pounds.

  • Lisa says:

    It would be super helpful if you could video the butterflying process of the pork loin. Easier to see and watch the process versus reading the steps and trying to replicate it accurately.

    • Amanda Rettke says:

      We are working on it. 🙂

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