Jalapeño & Cheese Stuffed Pork Tenderloin

Preheat the oven to 400°F and line a baking sheet with aluminum foil for easy cleanup. For the filling, combine 2 finely diced jalapeños, 2 ounces of softened cream cheese, 4 ounces of shredded sharp cheddar, and 2 ounces of shredded mozzarella in a medium bowl. Add 2 tablespoons of water and stir until the mixture becomes smooth and spreadable.

Butterfly the pork tenderloin by slicing it lengthwise down the center, being careful not to cut all the way through. Open it like a book and cover with plastic wrap. Using the flat side of a kitchen mallet or tenderizer, gently pound the meat to an even thickness of about ⅓ inch. This ensures the pork will roll easily and cook evenly.

Overlap the two pieces slightly so the cheese is securely sealed and won’t leak out.

Spread the jalapeño‑cheese mixture evenly over the surface of the tenderloin. Leave a small clean border along the edge where you’ll finish rolling—this helps keep the filling from spilling out as the pork cooks. Carefully roll the tenderloin up tightly, enclosing the jalapeño‑cheese filling. Secure the roll with kitchen twine at regular intervals to hold its shape.

Heat 1 tablespoon of olive oil in a large skillet over medium‑high heat, then sear the pork on all sides until browned. This locks in flavor and gives the tenderloin a golden crust before baking.

In a small bowl, melt 2 tablespoons of butter and stir in 1/2 teaspoon of garlic powder. After searing, transfer the tenderloin to the prepared baking sheet. Brush generously with the garlic butter, then season with salt and pepper. Bake at 400°F for 15–20 minutes, checking the internal temperature with a digital thermometer. Continue baking until the pork reaches 145°F. Remove from the oven and let rest for 15 minutes before slicing—this allows the juices to redistribute for maximum flavor and tenderness.

Slice and enjoy!

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