Stuffed Pork Tenderloin with Cream Cheese and Jalapeños is fantastic! An easy but impressive dinner that's low carb & keto friendly. One of my most popular recipes! Don't miss the video & nutrition info!
If you think you've seen this before, it's because you probably saw it here. This stuffed pork tenderloin with cream cheese and jalapeños is so easy and delicious, it's become a reader favorite. And, it's one of my family's favorite pork recipes.
It was time for a facelift with new photos, a how-to-video, and wait for it...a new recipe card with nutrition information!
The card lets you:
- Adjust the number of servings (eg. double or halve the recipe) and see the corresponding ingredient amounts
- Convert the measurements from U.S. standard to metric
- See all the nutrition info, including calories, carbs, protein, etc.
You'll have to scroll down and let me know what you think.
Now, back to this pork tenderloin with cream cheese and jalapeños. It earned a spot in my dinner rotation after I saw a version of it on Pinterest.
I've made this pork many 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. 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.
How to make stuffed pork tenderloin with cream cheese
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.
More recipes like this
- Baked Parmesan Jalapeño Poppers
- Pork Scallopini with Mushrooms
- Baked Pork Tenderloin with Glaze
- Roasted Pork Loin with Rosemary and Garlic
(Recipe Source: Adapted from this recipe I found on Pinterest. Originally published on November 23, 2015. Updated with new photos, a video and nutrition info on July 26, 2018.)
Stuffed Pork Tenderloin with Cream Cheese and Jalapeños
- 2 pounds pork tenderloins (two tenderloins at 1 pound each)
- 4 ounces cream cheese with chives (see notes)
- garlic powder (or use 2 garlic cloves, peeled and chopped)
- 1 jalapeño sliced into rings and seeds removed (or keep seeds to make it hot)
- 3 tablespoons fresh cilantro rinsed and stems snipped off
- Preheat your oven to 375 degrees F. Set aside 4 ounces of cream cheese in a tiny bowl (so that when you stuff the meat, you won't dip your utensil that has touched raw meat into your package of cream cheese).
- Place the pork tenderloins side by side in a 9x13 pan. Trim off excess fat with kitchen scissors or a knife. Use your knife (a smooth blade works best) to cut a slit into the length of each tenderloin, being careful not to cut all the way through. Wash your hands.
- Sprinkle the meat with salt, pepper, and garlic powder (or sprinkle on chopped garlic).
- Using a spoon or knife, fill the tenderloins with the cream cheese, making sure to go all the way to each end. Smooth it a bit with your knife or spoon. Wash your hands again, if you touched the raw meat.
- To prep your jalapeño, rinse a whole jalapeño and pat it dry. Cut off and discard the stem. With the jalapeño laying on its side, slice it into rings about ¼-inch thick. (Do not touch your eyes once you have cut into a jalapeño, because it will sting.) Use your knife to cut out the membrane and remove the seeds. (If you like extra heat, leave some seeds; use all the seeds for a spicy-hot dish.) Top the cream cheese with your jalapeño slices. Wash your hands well.
- Insert a meat thermometer into the thickest part of a tenderloin. Bake the meat, uncovered, for 45 minutes, or until the tenderloin reaches 160 degrees F. Remove the pork from the oven and loosely cover it with foil. Let it rest for 10 minutes before slicing into it, to retain the juices.
- While the meat is resting, rinse your cilantro and trim off the stems. Serve the pork sliced, topped with cilantro. Store leftovers in the refrigerator for up to four days.
Also, block cream cheese holds up really well in this recipe, but you will need to add your own chives (1-2 tablespoons.) I've used low-fat block cream cheese with good results.