Serves: 4 to 6
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients
- 2 pork tenderloins
- 6 jalapeños, halved, seeded, and cored
- 125 ml (1/2 cup) cream cheese
- 125 ml (1/2 cup) shredded cheddar cheese
- 30 ml (2 tablespoons) honey
- 15 ml (1 tablespoon) chopped chives
- 5 ml (1 teaspoon) smoked sweet paprika
- 10 to 12 slices of bacon
- Salt and pepper to taste
Preparation
- Preheat the barbecue to 375°F to 400°F. Make a shallow cut in the center of each pork tenderloin with the tip of a knife, without flattening them. Set aside.
- Place the jalapeños directly on the grill over direct heat and grill for about 5 minutes per side, until the skin is nicely charred and the peppers are tender.
- Remove from the grill and finely chop them.
- In a bowl, combine the grilled jalapeños with the cream cheese, cheddar cheese, honey, chives, and smoked paprika.
- Season with salt and pepper, then stuff the pork tenderloins with the mixture.
- Wrap each tenderloin with the bacon slices, slightly overlapping them to keep the filling inside.
- Place the tenderloins over indirect heat on the grill, with the lid closed, for about 15 minutes. Then move the tenderloins over direct heat to grill and brown the bacon for a few more minutes.
- Remove from the grill and let rest for 10 minutes before slicing.
- Serve with roasted potatoes and grilled vegetables.
