Stuffed Pork Tenderloin

A friend of mine frequents a hip meat market, and adores their jalapeno and cream cheese stuffed pork tenderloin wrapped in bacon.  Sounds incredible, doesn't it, and you know me... if you can buy it, you can make it!   I headed into the kitchen armed with fresh jalapeno's, organic cream cheese, a pretty pork tenderloin and jalapeno bacon because the flavor matches the theme!   After baking in the oven my husband put it on the grill to "finish" it and it was really delicious!   It's easy, not expensive and yet, the presentation looks amazing.

Stuffed Pork Tenderloin

Ingredients:

• pork tenderloin (usually come 2 per package)
• 2 pkgs cream cheese, softened
• 6 jalapenos, seeded and chopped
• salt and pepper
• jalapeno bacon 
• kitchen string

Directions:   Preheat oven to 350 degrees.   Rinse and pat dry the pork tenderloin, remove excess fat and silver skin, then butterfly open.   Spread softened cream cheese over pork, leaving about an inch around the sides.   Add chopped jalapenos in a line down the center and season with salt and pepper. 

Roll up the pork as tightly as you can without squeezing out the filling and tie with kitchen string.   Wrap the tenderloin with jalapeno bacon, using the kitchen string to hold it in place.

 Place wrapped pork into oven and bake for 40 minutes.   To finish the outside, either broil or put onto a hot grill.   Bacon will crisp and brown, but do not burn!   Remove and tent pork for 10 minutes.   Remove kitchen string, slice and serve.

Habanero Peach BBQ Pork Tenderloin

From Rider On Recipes, here is Sunday's recipe!   Taken from a small chain restaurant, this is super easy, full of flavor and perfect for a week night dinner for the FAM!

Habanero Peach BBQ Pork Tenderloin

Ingredients:

• Pork Tenderloin, thawed and rinsed
• Habanero Peach BBQ Sauce
• salt and pepper to taste

Directions:   Make ahead the Habanero Peach BBQ from my earlier post. Take the thawed pork tenderloin, rinse and pat dry.   Season well with salt and pepper.   You can marinade the meat in the BBQ sauce or not, your preference.   We grilled our tenderloin on the gas grill until medium rare.   Let the tenderloin rest for 10 - 15 minutes before you cut.   Thinly slice the pork, drizzle with additional BBQ Sauce and serve.

 Perfectly grilled and looking beautiful

 

Fork tender and almost devoured!

Herb Crusted Pork Tenderloin with roasted sweet potatoes

Having an herb garden offers me variety in cooking and this recipe compliments all that grows in my yard.   I added cubed sweet potatoes to the pan and finished it all in the oven - made for a great dinner.

Herbed Crusted Pork Tenderloin with roasted sweet potatoes

Ingredients:

• 1-2 pork tenderloins, rinsed and patted dry and at room temperature
• olive oil
• 2 T fresh rosemary
• 2 T fresh thyme
• 2 T fresh oregano
• 4 -5 fresh basil leaves
• 2 cloves garlic
• salt and pepper
• 4 sweet potatoes, peeled and cubes

Directions: Preheat your oven to 375 degrees. In a food processor, chop all fresh herbs with garlic until minced very fine. Toss with salt and pepper and set aside.  Drizzle olive oil onto the tenderloins and then using your hands, press minced herbs into the meat. In a large pan over high heat, add some olive oil to almost smoking and sear the herb crusted tenderloins on all sides.   Remove from stove top, add the cubed sweet potatoes and finish in the oven for 20 minutes or until the sweet potatoes are fork tender and the pork is cooked to your desired liking.

Tent the pork separately and let it rest for 10 minutes.   There should be enough au jus in the pan to serve with, but if you'd like a bit more, deglaze with 1/2 C red wine and some beef stock, cooking over medium high heat until reduced to the desired thickness.   Slice the tenderloin and serve... enjoy!