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Cream Cheese-Stuffed Pork Tenderloin with Jalapeño and Cilantro Recipe

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4 from 4 reviews

This Cream Cheese-Stuffed Pork Tenderloin recipe features juicy pork tenderloins filled with a flavorful cream cheese and chive mixture, accented by spicy jalapeño slices and fresh cilantro. Baked to perfection, this dish offers a delightful balance of creaminess, heat, and aromatic herbs, perfect for an impressive yet easy dinner.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Pork Tenderloin and Seasonings

  • 2 pounds pork tenderloin (two tenderloins at 1 pound each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon garlic powder (or use 2 garlic cloves, peeled and chopped)

Stuffing

  • 4 ounces cream cheese with chives

Other

  • 1 jalapeño (sliced into rings and seeds removed or kept for heat)
  • 3 tablespoons fresh cilantro (rinsed and stems snipped off)

Instructions

  1. Preheat Oven - Preheat your oven to 375 degrees F and set aside 4 ounces of cream cheese in a small bowl to ensure you don't double-dip utensils that touched raw meat into the cream cheese package.
  2. Prepare Pork Tenderloins - Place the pork tenderloins side by side in a 9x13 glass pan. Trim off any excess fat with kitchen scissors or a knife. Using a sharp, smooth-bladed knife, carefully cut a slit along the length of each tenderloin, being cautious not to cut all the way through. Wash your hands thoroughly afterwards.
  3. Season Meat - Sprinkle the inside and outside of the tenderloins evenly with salt, pepper, and garlic powder or chopped garlic, adding flavor throughout the meat.
  4. Stuff with Cream Cheese - Using a spoon or knife, fill each tenderloin slit fully with the cream cheese, smoothing it out to the ends. Wash your hands again after handling raw meat.
  5. Prepare Jalapeño - Rinse the jalapeño and pat it dry. Remove the stem, slice it into 1/4-inch rings while keeping it lying flat, then remove the membrane and seeds unless you prefer extra heat. Place the jalapeño slices atop the cream cheese stuffing. Wash your hands well to avoid irritation.
  6. Bake the Tenderloin - Bake uncovered in the preheated oven for 35-40 minutes or until the internal temperature of the pork reaches 160 degrees F. Remove from oven and loosely cover with foil.
  7. Rest and Serve - Let the pork rest for 10 minutes to retain juices. Meanwhile, rinse and trim cilantro stems. Slice the tenderloin and garnish with fresh cilantro before serving. Store any leftovers in the refrigerator for up to four days.

Notes

  • Use cream cheese with chives for added flavor, or plain cream cheese if preferred.
  • Adjust the jalapeño seeds to control the spice level to your taste.
  • Ensure the internal temperature reaches 160°F for safe consumption of pork.
  • Resting the meat after baking is crucial to keep it juicy.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/cream-cheese-stuffed-pork-tenderloin-with-jalapeno-and-cilantro-recipe/