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Jalapeno Popper Stuffed Pork Loin

This incredible Jalapeno Popper Stuffed Pork Loin features a tender pork loin butterflied and filled with a creamy, spicy, and cheesy jalapeno popper mixture, then roasted to perfection. It's a flavor explosion that brings your favorite appetizer to the main course!
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Pork Loin
  • 1 (2-3 lbs) pork loin roast trimmed of silver skin
  • 1 tsp salt
  • 1 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tbsp olive oil for searing, optional
For the Jalapeno Popper Filling
  • 8 oz cream cheese softened
  • 1 cup shredded sharp cheddar cheese
  • 2-3 fresh jalapenos deseeded and finely diced (adjust to heat preference)
  • 6 slices bacon cooked crispy and crumbled
  • 1/4 cup fresh cilantro or green onions chopped, optional

Equipment

  • Baking Dish (9x13-inch)
  • Large Mixing Bowl
  • Sharp Knife
  • Cutting Board
  • Meat Mallet or Rolling Pin (optional)
  • Kitchen Twine
  • Meat Thermometer
  • Oven-Safe Skillet (optional, for searing)

Method
 

Prepare the Pork Loin
  1. Preheat your oven to 375°F (190°C).
  2. Butterfly the pork loin: Place the pork loin on a cutting board. Using a sharp knife, make a lengthwise cut down the center, stopping about 2/3 of the way through, so it opens like a book. Then, make two more cuts from the inside edge, one going left and one going right, to fully open it into a large, flat rectangle. If desired, cover with plastic wrap and pound lightly with a meat mallet or rolling pin to an even 1/2-inch thickness.
Make the Jalapeno Popper Filling
  1. In a large mixing bowl, combine the softened cream cheese, shredded sharp cheddar cheese, finely diced jalapenos, crumbled bacon, and chopped cilantro or green onions (if using). Mix until all ingredients are well combined.
Stuff and Roll the Pork Loin
  1. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and smoked paprika. Sprinkle half of this seasoning mixture evenly over the inside surface of the butterflied pork loin.
  2. Evenly spread the cream cheese mixture over the seasoned pork loin, leaving about a 1-inch border clear on all sides.
  3. Carefully roll the pork loin tightly from one long side to the other, creating a spiral. Secure the rolled loin with kitchen twine at 1-inch intervals to hold its shape during cooking.
  4. Sprinkle the remaining half of the seasoning mixture over the outside of the rolled pork loin.
Cook the Pork Loin
  1. Optional Searing: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Carefully sear the rolled pork loin on all sides until golden brown, about 2-3 minutes per side. This adds extra flavor and color. If your skillet isn't oven-safe, transfer the seared pork to a 9x13 inch baking dish.
  2. If not searing, place the seasoned, rolled pork loin directly into a 9x13 inch baking dish.
  3. Bake for 50-70 minutes, or until an internal temperature of 145°F (63°C) is reached when a meat thermometer is inserted into the thickest part of the pork loin (avoiding the filling).
Rest and Serve
  1. Once cooked, remove the pork loin from the oven. Tent it loosely with aluminum foil and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and moist final product.
  2. Remove the kitchen twine. Slice the jalapeno popper stuffed pork loin into thick, impressive rounds and serve immediately. Enjoy!

Notes

For a spicier kick, you can leave some of the seeds and membranes in the diced jalapenos. To ensure even cooking and easier slicing, make sure the pork loin is rolled tightly and secured well with twine. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.