Jalapeño & Cheese Stuffed Pork Tenderloin

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.

In a medium bowl combine minced jalapenos, cream cheese, cheddar cheese, mozzarella cheese and 2 tablespoons of water and mix into a paste.

Butterfly pork tenderloin(s). Cover tenderloin with plastic wrap. Using a kitchen tenderizer hammer, pound to about 1/3 inch thickness.

Overlap the 2 pieces of pork.

Spread cream cheese mixture all over tenderloin.

Tightly roll tenderloin and tie with kitchen twine. In a large skillet on medium high heat add a tablespoon of olive oil and sear tenderloin on all sides.

Melt 2 tablespoons of butter in a small bowl and add garlic powder. Once seared put tenderloin on the prepared baking sheet, baste with garlic butter and sprinkle with salt and pepper. bake at 400 degrees for about 15-20 minutes checking the internal temperature with a digital thermometer. Bake till pork reaches 145 degrees. Remove from heat and allow to rest for 15 minutes.

Slice and enjoy!

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