No, this isn’t a Thanksgiving recipe. But this stuffed pork tenderloin with cream cheese and jalapeños is so easy and delicious, you might want to make it this week.
It became an instant family favorite and earned a spot in my dinner rotation in October, after I saw a version of it on Pinterest. And now that I see the photos, I’d say it’s company worthy as well.
I’ve made this pork tenderloin at least four times, experimenting along the way. I tried substituting mascarpone, but we really prefer cream cheese here.
I tried adding chopped red onions, but we like it better with the chives blend. I tried sprinkling on chopped garlic — and that was good — but garlic powder works fine too, if you don’t feel like making extra work. (Cough, cough.) Finally, I tried garnishing with fresh cilantro after the pork is cooked, and that tastes awesome, so don’t even think about skipping it!
The beauty of this dish is that it’s so simple, flavorful and easy to memorize. You really won’t need a recipe after the first couple tries, except to note the oven temperature and cooking time.
All you have to do is trim the fat off the pork and cut a slit down the center of each tenderloin. Add salt, pepper, and garlic powder. Stuff the pork with cream cheese and chives (you can use plain cream cheese and fresh or dried chives, or go with the chive blend in a tub), and then add sliced jalapeños (without the seeds for mild heat, or with the seeds to make it spicy hot).
Insert a meat thermometer, and bake at 375 F for 45 minutes, or until the pork reaches 160 F. Top with cilantro. That’s it. Enjoy!
P.S. Have a Happy Thanksgiving! And, if you like Cooking with Mamma C, you can subscribe to receive new posts via email.
(Recipe Source: Adapted from this recipe I found on Pinterest)