Bacon Wrapped Stuffed Pork Tenderloin has a spicy cream cheese filling. Topped with bacon, you won't be able to resist.
A couple of nights ago, our neighbors invited us over for an impromptu week-night dinner. Normally, my wife and I are creatures of habit during the week. But when the opportunity to socialize pops up on a Wednesday night, you just have to take it!
For dinner, our neighbor had butterflied chicken breasts and then layered them with basil and roasted red peppers. A quick roll-up and some time on the grill turned these into the most delicious Italian chicken rollatini ever. That’s when I realized that it had been a long time since I’d done anything stuffed on the grill. Time to fix that problem!
I decided to go with pork tenderloin because I love the flavor of grilled pork. And for a filling? I mixed cream cheese with diced jalapeños for a delicious and fun spread. Then, since bacon makes everything better, I crumbled some bacon over the top. The result was nothing short of delicious!
Since this bacon and jalapeño stuffed pork loin is grilled over indirect heat, the cream cheese filling doesn’t really melt and drip out like you’d expect. Instead, you end up with spirals of tender grilled pork loin stuffed with a delicious creamy mixture of jalapeños and bacon. How can you go wrong with this combo? My wife actually said it tasted like jalapeño popper-stuffed pork loin!
If you’ve never stuffed meat before, it’s really not that difficult at all. All you need is some plastic wrap, a meat tenderizer (or rolling pin) and some kitchen twine. Here’s a couple of handy tips that can be used for everything from stuffed pork tenderloins to stuffed chicken breasts to any other creation you can dream up:
- Make sure not to cut all the way through the meat when you butterfly it. You want to stop about ½”-3/4” from the other side. This way, you can lay the meat out flat on the cutting board, but it still stays as one large piece.
- When pounding the meat, make sure to start at the center and work towards the outer edges. Also, try to make sure the meat has a uniform thickness. If one part is much thicker than the other part, then it will look funky when you roll it up, and it’ll also be much harder to cook!
- Kitchen twine is your friend here! Before starting, cut a handful of pieces of kitchen twine. Then, once you roll up the meat, you’ve already got the twine ready to go. And tie the twine relatively tight…you want to make sure that your delicious stuffed creation actually stays stuffed on the grill! Oh, and don’t forget to cut the twine off once the meat is grilled. Grilled kitchen twine doesn’t taste very good.
- Finally, make sure to preheat the grill evenly. You want it good and hot. This helps create the awesome grilled marks on the outside of your stuffed tenderloin. But remember not to grill this one over direct heat. Indirect heat is the key to fully cooking the tenderloin without burning the outside of it. Check out the instructions below for how to set up your grill for indirect cooking (hint: it’s really easy!).
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