Bacon-wrapped, Jalapeno Cream Cheese Stuffed Pork Tenderloin
1 pkg pork tenderloin (2 count)
Salt
Pepper
Garlic Powder
4 oz cream cheese, room temperature
1 jalapeno pepper, seared, chopped
bacon, thinly sliced
Preheat oven to 425* Slice jalapeno meat away from the seeds and membrane. Discard seeds and membrane. Sear meaty jalapeno strips in a pan with olive oil. Remove pepper strips from heat and chop once they have cooled. Season tenderloins with salt, pepper and garlic powder. Using a very sharp knife make a slit (length-wise) down the center the tenderloins that goes about 3/4 of the way through the meat. Mix chopped pepper with cream cheese and stuff into the opening. Wrap bacon around leaving gaps of exposed pork and stuffing (as pictured below). Place wrapped tenderloins on a baking pan making sure they are not touching so they have plenty of heat circulating around them. Bake for 20 minutes without opening the oven. After time is up leave oven sealed shut and let pork rest in hot oven for an additional 20 minutes. It should be perfect. This is how I do my regular, unstuffed tenderloins and they are perfectly done every time. Slice about 1/4" thick.
Gravy
These drippings make excellent gravy. Place the baking pan with drippings on the stove top over medium-high heat and add 1/2 cup water. Take a whisk and start loosening the drippings from the pan. In a mixing bowl add (in this order) 1 cup cold water, 2 Tbs flour, salt and pepper to taste and 1/2 tsp Kitchen Bouquet (mostly for color - it's okay if you don't have this). Whisk flour mixture well and add to boiling drippings on the stove top. Continue cooking over medium-high heat and whisk constantly until gravy has boiled for 1 minute. Gravy should be thick and ready to serve.
This works with any kind of drippings. Add more Kitchen Bouquet for beef or lamb to make it darker and less for chicken or turkey to make it lighter.
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