I can’t get enough of this smoky bacon wrapped pork tenderloin, packed with jalapeños and melty cheese until every slice looks downright irresistible. One glance at that juicy center and crisp bacon shell, and I’m already reaching for seconds.

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I’m obsessed with this Jalapeño Popper Stuffed Smoked Pork Tenderloin because it hits every craving I have at once: smoky, salty, creamy, spicy, and ridiculously juicy. I love the way the bacon gets that deep smoker flavor while the jalapeño peppers bring just enough bite to keep me going back for another slice.

And the filling? Loud, rich, messy in the best way.

This is the kind of recipe I want on a weekend when I’m hungry for something bold and a little over the top. No polite little dinner here.

Just big flavor, sticky fingers, and zero leftovers ever.

Ingredients

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Pork tenderloin stays lean, juicy, and makes the whole thing feel dinner-worthy.
Bacon brings smoky crunch and helps keep the pork from drying out.
Cream cheese makes the filling rich, soft, and a little ridiculous.
Sharp cheddar adds bold, melty bite that doesn’t get lost.
Jalapeños bring heat, freshness, and that classic popper vibe you’ll want.
Dijon mustard adds tang so the filling doesn’t taste too heavy.
Worcestershire gives savory depth, like a tiny backyard BBQ shortcut.
Brown sugar balances the spice and helps the bacon taste extra good.
Kosher salt keeps every bite from tasting flat.
Black pepper adds a small kick without taking over.
Smoked paprika doubles down on smoky flavor, even before the smoker works.
Garlic powder makes it cozy, savory, and honestly hard to stop eating.
Onion powder adds mellow sweetness without chunky onion pieces.
Plus, olive oil helps the outside brown up nicely if you use it.
Toothpicks keep the bacon in line, basically doing the boring important job.

Ingredient Quantities

2 pork tenderloins, about 1 to 1.25 pounds each, trimmed

12 to 16 slices bacon, thin to regular cut

8 ounces cream cheese, softened

1 cup shredded sharp cheddar cheese, about 4 ounces

4 to 6 jalapeño peppers, seeded and finely chopped

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Optional: 1 tablespoon olive oil for brushing

Toothpicks to secure the bacon

How to Make this

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1. Butterfly each pork tenderloin by slicing horizontally almost through and opening like a book, then place between plastic wrap and pound gently to an even thickness about 1/2 inch.

2. In a bowl, beat together cream cheese, shredded cheddar, chopped jalapeños, Dijon mustard, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until smooth and evenly combined.

3. Spread the cheese and jalapeño mixture evenly over the flattened pork tenderloins, leaving a 1/2 inch border; roll each tenderloin tightly from one long edge and seal the seam with toothpicks.

4. Wrap each rolled tenderloin with bacon slices, overlapping slightly to cover the roll, and secure the bacon ends with toothpicks as needed.

5. If using, brush the bacon-wrapped tenderloins lightly with olive oil to promote even browning.

6. Preheat your electric Bradley smoker to 225 degrees F and add your choice of wood bisquettes for a mild smoke flavor.

7. Place the bacon-wrapped tenderloins on the smoker rack and smoke at 225 degrees F until the internal temperature in the center reaches 145 degrees F, about
1.5 to 2 hours depending on size.

8. If you prefer crisper bacon, increase the smoker temperature to 300 degrees F for the last 10 to 15 minutes or transfer to a preheated 400 degrees F oven or hot grill briefly until bacon is crisp and the internal temp remains 145 degrees F.

9. Remove the tenderloins from the smoker and tent loosely with foil; rest for 10 minutes so juices redistribute and the cheese filling sets.

10. Slice into medallions, remove any toothpicks, and serve warm.

Equipment Needed

1. Cutting board
2. Chef knife
3. Plastic wrap
4. Meat mallet or rolling pin
5. Large mixing bowl and spatula or sturdy spoon
6. Electric Bradley smoker (or smoker of choice)
7. Instant read meat thermometer
8. Toothpicks
9. Baking sheet or smoker rack and tongs

FAQ

What internal temperature should the pork reach before removing from the smoker? Cook until the center reaches 145°F, then tent and rest 10 minutes so carryover heat finishes cooking and juices redistribute.

How long and at what temperature do I smoke the stuffed tenderloin? Smoke at 225 to 250°F for about 1.5 to 2 hours depending on thickness, or until the internal temperature reaches 145°F. Finish over higher direct heat or under a broiler for a crisp bacon exterior if desired.

How do I keep the cream cheese filling from leaking during smoking? Pat the pork very dry, seal the edge well when rolling, wrap the stuffed tenderloin tightly with bacon and secure with toothpicks, and chill briefly before smoking to help the filling set.

How can I reduce the heat from the jalapeños? Remove seeds and the white ribs, rinse if needed, and taste a small piece raw to judge heat. Substitute milder peppers such as poblano or use fewer jalapeños to further lower spice.

Can I prepare this ahead of time and refrigerate before smoking? Yes. Assemble, wrap with bacon, secure, cover tightly and refrigerate up to 24 hours. Bring close to room temperature for 20 to 30 minutes before smoking for more even cooking.

How should I store and reheat leftovers? Refrigerate cooled leftovers in an airtight container up to 3 days. Reheat gently in a 300°F oven until warmed through to preserve texture, or slice and reheat in a skillet over medium-low heat. Do not freeze with the cream cheese filling as texture may change.

Jalapeño Popper Stuffed Smoked Pork Tenderloin Recipe Substitutions and Variations

Jalapeño peppers
- Fresno or serrano peppers for similar heat and brightness
- Poblano peppers for milder, earthy flavor
- Roasted bell peppers for no heat and sweet, smoky notes
Bacon
- Prosciutto for a thinner, salty cured alternative that crisps well
- Thinly sliced pancetta for rich pork flavor with less smokiness
- Turkey bacon for lower fat and milder taste
Cream cheese
- Mascarpone for a slightly sweeter, silkier filling
- Neufchâtel for lower fat with very similar texture
- Ricotta mixed with a little sour cream for lighter, slightly granular filling
Sharp cheddar
- Monterey Jack for a milder, creamier melt
- Colby for mild, smooth flavor and good melt
- Smoked gouda for extra smoky richness

Pro Tips

1. Let the pork come closer to room temperature for 20 to 30 minutes before butterflying and pounding. It paces the cooking more evenly and helps prevent a dry exterior while the center reaches 145 F.

2. Keep the cheese filling fairly cold until you spread it. Chilled filling is less likely to ooze out during rolling and smoking, so prepare it, chill 10 to 15 minutes, then spread and roll.

3. Use thin bacon if possible and overlap the slices snugly. Too-thick bacon can take much longer to render and risk overcooking the pork before the bacon is crisp. If your bacon is thick, precook it lightly until it just starts to render but is still pliable.

4. Rest the cooked tenderloins loosely tented for at least 10 minutes before slicing. That short rest firms the cheese enough to keep slices tidy and lets the juices redistribute for a juicier bite.

Jalapeño Popper Stuffed Smoked Pork Tenderloin Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

454

kcal

Equipment: 1. Cutting board
2. Chef knife
3. Plastic wrap
4. Meat mallet or rolling pin
5. Large mixing bowl and spatula or sturdy spoon
6. Electric Bradley smoker (or smoker of choice)
7. Instant read meat thermometer
8. Toothpicks
9. Baking sheet or smoker rack and tongs

Ingredients

2 pork tenderloins, about 1 to 1.25 pounds each, trimmed
12 to 16 slices bacon, thin to regular cut
8 ounces cream cheese, softened
1 cup shredded sharp cheddar cheese, about 4 ounces
4 to 6 jalapeño peppers, seeded and finely chopped
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Optional: 1 tablespoon olive oil for brushing
Toothpicks to secure the bacon

Directions

Butterfly each pork tenderloin by slicing horizontally almost through and opening like a book, then place between plastic wrap and pound gently to an even thickness about 1/2 inch.
In a bowl, beat together cream cheese, shredded cheddar, chopped jalapeños, Dijon mustard, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until smooth and evenly combined.
Spread the cheese and jalapeño mixture evenly over the flattened pork tenderloins, leaving a 1/2 inch border; roll each tenderloin tightly from one long edge and seal the seam with toothpicks.
Wrap each rolled tenderloin with bacon slices, overlapping slightly to cover the roll, and secure the bacon ends with toothpicks as needed.
If using, brush the bacon-wrapped tenderloins lightly with olive oil to promote even browning.
Preheat your electric Bradley smoker to 225 degrees F and add your choice of wood bisquettes for a mild smoke flavor.
Place the bacon-wrapped tenderloins on the smoker rack and smoke at 225 degrees F until the internal temperature in the center reaches 145 degrees F, about
5 to 2 hours depending on size.
If you prefer crisper bacon, increase the smoker temperature to 300 degrees F for the last 10 to 15 minutes or transfer to a preheated 400 degrees F oven or hot grill briefly until bacon is crisp and the internal temp remains 145 degrees F.
Remove the tenderloins from the smoker and tent loosely with foil; rest for 10 minutes so juices redistribute and the cheese filling sets.
Slice into medallions, remove any toothpicks, and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.