Pork tenderloin, often considered one of the most tender and flavorful cuts of pork, takes on a whole new dimension when stuffed with molten pepper jack cheese and swathed in smoky bacon. This recipe walks you through creating an H-E-B bacon-wrapped pepper jack cheese stuffed pork tenderloin that’s guaranteed to impress your family and friends. It’s easier than you might think, and the resulting flavor combination is simply irresistible.
Gathering Your Ingredients: The Key to Success
The quality of your ingredients directly impacts the final result. Sourcing the freshest, highest-quality components will elevate your dish from good to extraordinary.
Selecting the Perfect Pork Tenderloin
Look for pork tenderloins that are firm and pink, with minimal discoloration. The packaging should be intact and the pork should smell fresh. Avoid tenderloins that appear slimy or have a strong odor. H-E-B often offers pre-packaged tenderloins, ensuring a consistent standard of quality. A 1.5 to 2-pound tenderloin will comfortably serve 4-6 people. Consider purchasing two smaller tenderloins if you’re cooking for a larger crowd; they tend to cook more evenly than one very large one.
Choosing the Right Bacon
The bacon you select significantly impacts the overall flavor profile. Opt for a thick-cut bacon; it holds its shape better during cooking and provides a more substantial, smoky flavor. H-E-B offers a wide variety of bacon, from traditional hickory-smoked to applewood-smoked and even peppered options. Experiment to find your favorite. Consider the salt content as well; some bacon brands are saltier than others. You’ll need approximately 1 pound of bacon for each tenderloin.
Selecting Pepper Jack Cheese
Pepper jack cheese adds a creamy, spicy kick that complements the pork and bacon beautifully. Look for a high-quality pepper jack that melts well. Pre-shredded cheese often contains cellulose, which can hinder melting. Purchasing a block of pepper jack and shredding it yourself is ideal. You’ll need approximately 4-6 ounces of pepper jack cheese per tenderloin. Taste the cheese before you start; the level of spiciness can vary between brands.
Essential Seasonings and Extras
Beyond the main ingredients, a few key seasonings will enhance the flavor of your pork tenderloin. Consider the following:
- Garlic powder: Adds a savory depth.
- Onion powder: Enhances the overall flavor profile.
- Paprika: Provides a subtle smoky sweetness and adds color.
- Black pepper: Freshly ground is always best.
- Salt: Use sparingly, especially if your bacon is already salty.
- Olive oil: For searing the tenderloin.
- Fresh herbs (optional): Rosemary, thyme, or sage can add a touch of elegance.
Preparing the Pork Tenderloin: A Step-by-Step Guide
Proper preparation is crucial for achieving a perfectly cooked and flavorful pork tenderloin.
Trimming and Butterflying the Tenderloin
Start by trimming any silver skin from the tenderloin. Silver skin is a thin membrane that can become tough and chewy during cooking. Use a sharp knife to carefully slide underneath the silver skin and remove it.
Next, butterfly the tenderloin. Place the tenderloin on a cutting board and, using a sharp knife, slice lengthwise down the center, being careful not to cut all the way through. Open the tenderloin like a book. You can pound the tenderloin slightly to even out the thickness. Placing it between two sheets of plastic wrap before pounding prevents tearing.
Seasoning the Tenderloin
In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture evenly over the inside and outside of the butterflied tenderloin. If using fresh herbs, sprinkle them over the seasoned pork. This step allows the flavors to penetrate the meat.
Stuffing the Tenderloin with Pepper Jack Cheese
Sprinkle the shredded pepper jack cheese evenly over the inside of the butterflied tenderloin. Be careful not to overstuff it, as the cheese will melt and expand during cooking. Leave a small border around the edges to prevent cheese from oozing out excessively.
Rolling and Securing the Tenderloin
Carefully roll the tenderloin back up, starting from one end. Use kitchen twine to tie the tenderloin at approximately 1-inch intervals. This will help it maintain its shape during cooking and prevent the cheese from leaking out. Don’t tie the twine too tightly, or it will cut into the meat.
Wrapping with Bacon
Lay out the bacon slices on a cutting board, slightly overlapping each slice. Place the stuffed and tied pork tenderloin on top of the bacon. Wrap the bacon around the tenderloin, ensuring that it is completely covered. Secure the bacon with toothpicks if necessary.
Cooking the Pork Tenderloin: Achieving Perfection
There are several methods for cooking a bacon-wrapped pepper jack cheese stuffed pork tenderloin. Searing followed by baking yields excellent results.
Searing the Tenderloin
Heat olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, carefully place the bacon-wrapped tenderloin in the skillet. Sear on all sides until the bacon is golden brown and crispy. This step helps to develop flavor and adds a nice crust to the bacon.
Baking the Tenderloin
Transfer the skillet to a preheated oven at 375°F (190°C). Bake for approximately 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer to ensure accuracy. Inserting the thermometer into the thickest part of the pork, avoiding the cheese filling, will give you the most reliable reading.
Resting the Tenderloin
Once the tenderloin is cooked, remove it from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Tent the tenderloin loosely with foil during the resting period.
Slicing and Serving: The Final Touch
Presentation is key. Slicing and serving the tenderloin properly will elevate the dining experience.
Slicing the Tenderloin
Remove the kitchen twine and toothpicks. Using a sharp knife, slice the tenderloin into 1-inch thick medallions. The melted cheese and crispy bacon will create a visually appealing presentation.
Serving Suggestions
Serve the H-E-B bacon-wrapped pepper jack cheese stuffed pork tenderloin with your favorite sides. Roasted vegetables, mashed potatoes, rice pilaf, or a simple salad all complement the dish well. Consider a light sauce, such as a honey-mustard glaze or a balsamic reduction, to add an extra layer of flavor.
Tips and Tricks for Success
- Don’t overcook the pork. Pork tenderloin is best served medium-rare to medium. Overcooking will result in a dry, tough piece of meat.
- Use a meat thermometer. This is the most accurate way to determine the doneness of the pork.
- Let the pork rest. Resting the pork allows the juices to redistribute, resulting in a more tender and flavorful final product.
- Don’t be afraid to experiment with different flavors. Try adding different cheeses, herbs, or spices to customize the recipe to your liking.
- Prepare ahead of time. You can prepare the tenderloin ahead of time and store it in the refrigerator until you are ready to cook it. This is a great way to save time on busy weeknights.
- Adjust the seasoning. Taste the bacon and pepper jack cheese before adding salt to the pork tenderloin. Some brands can be quite salty, so you may need to reduce or omit the added salt.
- Prevent cheese leakage. Ensure the tenderloin is securely tied and wrapped with bacon. If you notice cheese leaking during cooking, gently press the bacon back into place.
Possible Variations and Substitutions
The basic recipe for H-E-B bacon-wrapped pepper jack cheese stuffed pork tenderloin is a great starting point, but feel free to experiment and customize it to your preferences.
- Cheese variations: Instead of pepper jack cheese, try using other cheeses like Monterey Jack, cheddar, or even a blend of cheeses. Blue cheese can also add a unique and bold flavor.
- Stuffing variations: Add other ingredients to the stuffing, such as sautéed mushrooms, spinach, or roasted red peppers.
- Bacon variations: Explore different types of bacon, such as maple-smoked or applewood-smoked bacon, to add a different flavor profile. You can also use prosciutto or pancetta as a substitute for bacon.
- Spice variations: Adjust the amount of spices to your liking. Add a pinch of cayenne pepper for extra heat or a touch of smoked paprika for a smoky flavor.
This recipe is a guaranteed crowd-pleaser. The combination of tender pork, spicy pepper jack cheese, and smoky bacon is simply irresistible. With a little practice, you’ll be able to create a restaurant-quality dish in your own kitchen. Enjoy!
What’s the best way to butterfly the pork tenderloin for stuffing?
Butterflying a pork tenderloin properly creates a larger surface area for stuffing and even cooking. To butterfly, place the tenderloin on a cutting board. Using a sharp knife, carefully slice horizontally along the length of the tenderloin, starting from one long side. Stop about ½ inch from the other side, so you’re creating a flap rather than completely separating the two halves. Open the tenderloin like a book, and gently flatten it with a meat mallet or rolling pin to an even thickness, which will ensure uniform cooking.
If the tenderloin is still too thick in certain areas, you can make a second horizontal cut on either side of the initial cut, being careful not to cut all the way through. Continue flattening until the entire tenderloin is a consistent thickness, ideally around ½ to ¾ inch thick. This technique maximizes the space for stuffing and promotes even cooking throughout the entire tenderloin, resulting in a perfectly cooked and flavorful dish.
How much pepper jack cheese should I use for stuffing the pork tenderloin?
The amount of pepper jack cheese you use depends on personal preference, but a good starting point is around 4-6 ounces for a standard-sized pork tenderloin. This amount provides a noticeable cheesy flavor without being overwhelming. It’s important to shred or cube the cheese evenly to ensure a consistent distribution throughout the tenderloin when you roll it up. Avoid using too much cheese, as it could melt and leak out during cooking, making the tenderloin greasy and potentially preventing the bacon from crisping properly.
Consider the size of your tenderloin when deciding on the amount of cheese. For smaller tenderloins, you may want to reduce the amount to 3-4 ounces. You can also adjust the amount based on the intensity of the pepper jack cheese you are using. If the cheese is particularly spicy, you might want to use less to balance the flavors. Experimenting slightly to find your preferred cheese-to-pork ratio will lead to the most satisfying result.
What’s the best way to secure the bacon around the stuffed pork tenderloin?
Securing the bacon is crucial to prevent it from unraveling during cooking and to ensure even browning. Overlap the bacon slices slightly as you wrap them around the stuffed tenderloin. This helps to create a tight seal and prevents the cheese from leaking out. Use thin bacon for better crisping and easier handling. Make sure to fully cover the tenderloin surface, with the bacon slices running lengthwise to maximize coverage.
To further secure the bacon, use toothpicks or butcher’s twine. If using toothpicks, insert them at intervals along the length of the tenderloin, making sure they go through several layers of bacon and into the pork. If using butcher’s twine, tie it tightly around the tenderloin at regular intervals, creating a secure casing. Remove the toothpicks or twine before serving. This step will ensure that the bacon remains in place during cooking, resulting in a beautifully presented and delicious finished product.
What temperature should I cook the H-E-B bacon-wrapped pork tenderloin to?
Pork tenderloin should be cooked to an internal temperature of 145°F (63°C) for safe consumption. This ensures that the pork is cooked through while remaining tender and juicy. Use a meat thermometer inserted into the thickest part of the tenderloin to accurately gauge the internal temperature. Be careful not to insert the thermometer into the cheese filling, as this could give a false reading.
Once the internal temperature reaches 145°F, remove the tenderloin from the oven or grill and let it rest for at least 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist final product. Covering the tenderloin loosely with foil during the resting period helps to retain heat. Remember that the internal temperature will continue to rise slightly during resting, so removing it at 145°F is ideal.
How long should I cook the bacon-wrapped pork tenderloin, and what oven temperature is best?
Cooking time for the bacon-wrapped pork tenderloin will vary depending on the thickness of the tenderloin and the oven temperature. A good starting point is to bake it in a preheated oven at 375°F (190°C). In general, it will take approximately 25-35 minutes to reach an internal temperature of 145°F. Monitor the internal temperature closely with a meat thermometer to avoid overcooking and drying out the pork.
Alternatively, you can cook the tenderloin on a grill over medium heat, turning it occasionally to ensure even cooking and browning of the bacon. Grilling can take approximately the same amount of time, 25-35 minutes, depending on the grill’s temperature. If the bacon is browning too quickly before the pork is cooked through, you can tent the tenderloin with foil to slow down the browning process. Remember that achieving the proper internal temperature is more important than strictly adhering to a specific cooking time.
Can I prepare the bacon-wrapped pork tenderloin ahead of time?
Yes, you can definitely prepare the bacon-wrapped pork tenderloin ahead of time to save time on the day of cooking. Prepare the tenderloin by butterflying, stuffing with cheese, and wrapping with bacon as instructed in the recipe. Then, wrap the prepared tenderloin tightly in plastic wrap and store it in the refrigerator for up to 24 hours. This allows the flavors to meld together and saves you valuable prep time when you’re ready to cook it.
When you are ready to cook the tenderloin, remove it from the refrigerator about 30 minutes before cooking to allow it to come to room temperature slightly. This will help ensure even cooking. Then, bake or grill as directed in the recipe. Keep in mind that the cooking time might be slightly longer if the tenderloin is still cold, so monitor the internal temperature closely with a meat thermometer.
What are some side dish options that would pair well with this pork tenderloin?
This bacon-wrapped, cheese-stuffed pork tenderloin is a rich and flavorful dish, so side dishes that offer a balance of textures and flavors will complement it nicely. Roasted vegetables, such as asparagus, Brussels sprouts, or sweet potatoes, provide a healthy and colorful counterpoint to the richness of the pork. A light and refreshing salad with a vinaigrette dressing can also cut through the richness and add a touch of acidity.
For a heartier meal, consider serving the pork tenderloin with mashed potatoes or creamy polenta. These sides offer a comforting and satisfying complement to the main dish. Additionally, a simple side of wild rice or quinoa can provide a nutty and earthy flavor that pairs well with the bacon and cheese. Choose sides that complement, not compete with, the flavors of the pork tenderloin for a well-rounded and delicious meal.