Pork Jalapeno, Bacon, Cheddar Recipe

Cook and combine filling

Preheat oven to 400°F (200°C). In a skillet over medium heat, cook the bacon until crisp. Drain on paper towels and chop when cool. In a bowl combine ground pork, chopped cooked bacon, shredded cheddar, finely chopped jalapeños (start with one jalapeño, add second if you want more heat), minced garlic, sliced green onions, egg, panko breadcrumbs, salt, black pepper, smoked paprika and cumin. Mix until evenly combined but do not overwork — mixture should hold together when pressed. Taste a small pinch (cook if concerned about raw pork) and adjust seasoning.

Butterfly the tenderloin

Trim silver skin and excess fat from the pork tenderloin. Place on a cutting board. Using a sharp knife, slice lengthwise through the center of the tenderloin leaving about 1/2" attached (butterflying) so it opens like a book. If using smaller pieces or medallions, instead slice into 1"–1.5" thick pieces and make a pocket in each by cutting almost through the center.

Flatten and fill

Open the butterflied pork and, using a meat mallet or rolling pin, gently pound to an even thickness about 1/2". Spread the pork-and-cheddar filling evenly over the interior, leaving a 1/2" border. Roll the pork tightly from one long side into a roulade. If you prefer medallions, place a spoonful of filling in each pocket and fold closed. Secure seams and ends with kitchen twine or toothpicks.

Season exterior and sear

Pat the outside of the roulade or medallions dry and season with a pinch of salt and pepper. Heat a large ovenproof skillet over medium-high heat with olive oil. When shimmering, sear the roulade on all sides (about 2–3 minutes per side) until golden-brown. If working with medallions, sear 2 minutes per side.

Finish in oven

Add butter to the skillet and transfer to the preheated oven. Roast until internal temperature reaches 145°F (63°C), about 12–18 minutes for a whole tenderloin roulade (depending on thickness) or 8–12 minutes for medallions. Use an instant-read thermometer inserted into the center to check doneness.

Rest and slice

Remove from oven and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes to allow juices to redistribute. Remove twine or toothpicks. Slice roulade into 1"–1.5" rounds and arrange on a platter.

Garnish with chopped cilantro or parsley and an extra sprinkle of green onion. Serve warm with roasted vegetables, mashed potatoes or a crisp green salad. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently in a 325°F oven until warmed through.