Bacon Wrapped Cream Cheese and Pepper Stuffed Pork Tenderloin
Bake, High Protein, Keto, Main, Pork
Servings 4-6 Calories 350 (based on typical ingredients and servings)
Total Time 1 hour 50 minutes Prep Time 20 minutes Cook Time 1.5 hours
Equipment Needed
Toothpicks
Large cast iron skillet
Aluminum foil*
Ingredients
2 lbs boneless pork tenderloin (usually two 1 lb tenderloins)
1/3 block cream cheese, sliced
1/3 block Velveeta cheese, sliced
2 poblano peppers, deseeded and diced
2-3 jalapeños, deseeded and diced
12-15 whole cloves of garlic (adjust to taste)
12-15 slices of bacon
Garlic powder
Onion powder
Salt
Pepper
Directions
Preheat your oven to 300°F (150°C).
Butterfly the pork tenderloins, keeping the ends mostly attached to create a ‘boat’ shape.
Season the Pork Tenderloin:
Season the inside of the butterflied tenderloins with garlic powder, onion powder, salt, and pepper.
Layer slices of cream cheese and Velveeta inside the butterflied tenderloin.
Optionally, sprinkle additional seasonings over the cheeses.
Stuff with diced poblano peppers, jalapeños, and garlic cloves. The tenderloin will be slightly overfilled.
Wrap the stuffed tenderloin with slices of bacon, covering as much as possible and using the bacon to secure the stuffing inside.
Place the wrapped and stuffed tenderloin into a cast iron skillet.
Cover loosely with aluminum foil or an oven-safe lid.
Bake at 300°F (150°C) for about 1 hour, then uncover and return to the oven for another 30-45 minutes until the internal temperature of the pork reaches 145°F (63°C).
Remove the tenderloin from the oven and skillet, placing it on a cutting board.
Allow it to rest for 10 minutes to retain juices.
Slice the tenderloin into desired serving sizes and serve hot.
Notes
A regular baking dish or dutch oven can be used in place of the cast iron skillet.
This can also be cooked on the grill/smoker.
For a crispier bacon exterior, turn on the broiler during the last part of cooking.
