Jalapeño Stuffed Bacon-Wrapped Pork Tenderloin
400kcal
Ingredients
Main Ingredients
- 1 pound pork tenderloin Look for one around 1 to 1.5 pounds.
- 2 packages thin-cut bacon Thin is key so it crisps up beautifully.
- 16 oz cream cheese Room temperature makes it easier to spread.
- 5 pieces fresh jalapeños Adjust based on your family’s spice preference.
- to taste crushed red pepper flakes Optional for added heat.
- to taste cups BBQ sauce Optional for brushing at the end.
Seasoning
- to taste Traeger Pork & Poultry Rub Or your favorite seasoning blend.
Method
Preparation
- Butterfly the pork by making a lengthwise cut about one-third of the way from the bottom, stopping about 1 inch from the opposite end.
- Cover with plastic wrap and pound to an even ⅓-inch thickness.
Seasoning
- Liberally sprinkle Traeger Pork & Poultry Rub over the entire surface of the tenderloin.
Assembly
- Spread the softened cream cheese evenly over the tenderloin.
- Dice the jalapeños and scatter them over the cream cheese.
- Roll up the tenderloin like a burrito, ensuring the filling stays intact.
- Wrap the rolled tenderloin with bacon strips, slightly overlapping each piece.
Cooking
- Set your smoker to 275°F using your choice of wood.
- Smoke the pork until it reaches an internal temperature of 165°F, approximately 2½ to 3 hours.
- Brush your favorite BBQ sauce onto the meat once it reaches 130°F for added flavor.
Nutrition
Serving1gCalories400kcalCarbohydrates5gProtein30gFat30gSaturated Fat10gSodium900mgFiber1gSugar2g
Notes
If the bacon starts to unravel, a gentle nudge will help it settle back into place. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.