Jalapeño Popper Stuffed Pork Loin


  • 1 ½ – 2 lb pork loin
  • 4 oz cream cheese, softened
  • ½ c finely chopped cooked bacon
  • ¼ c finely chopped jalapenos
  • ½ c shredded cheddar cheese
  1. Open the pork loin by cutting it lengthwise, ½ inch under the fat cap on the roast to open up the top “flap,” being sure to not cut all the way through. Rotate the loin and cut from the center to open up the second flap.  Open it out and pound it into a 8×10-inch rectangle (fat side down).
  2. In a bowl, combine cream cheese, bacon, jalapenos, and cheddar cheese.
  3. Spread the filling evenly over the pork, leaving a 1” border.
  4. Tightly roll the pork up and secure with cooking twine every 1 ½ inches.
  5. Preheat the grill to medium-high heat.
  6. Grill 25 to 30 minutes, turning the loin every 5 minutes, or until the internal temperature reaches 145 F.
  7. Allow the pork to rest for 5 minutes before slicing.