Bacon-Wrapped Jalapeño Popper-Stuffed Pork Loin
This Bacon-Wrapped Jalapeño Popper-Stuffed Pork Loin is rich, savory, and packed with flavor. A butterflied pork loin is filled with a creamy mixture of cream cheese, sharp cheddar, jalapeños, and bacon, then rolled up and wrapped in even more bacon before roasting until juicy and tender.
It has all the flavors of jalapeño poppers, but turned into a hearty low-carb dinner that looks impressive enough for guests and is easy enough for a weekend meal. The bacon helps keep the pork moist while the cheesy jalapeño filling adds just the right amount of heat.
Serve it with roasted vegetables, cauliflower mash, green beans, or a simple salad for a satisfying keto-friendly meal.
Video Tutorial: https://youtu.be/bwNHaYPZaL4
Bacon-Wrapped Jalapeño Popper-Stuffed Pork Loin
Ingredients
- 1 boneless half pork loin, approximately 3 pounds
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1–2 jalapeños, finely chopped
- 1/3 cup cooked and crumbled bacon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 12–16 slices regular-cut bacon
- Serve with BBQ Sauce
Instructions
- Preheat the Typhur Sync Oven to 350°F using the Roast setting.
- Trim away any thick silver skin or excess fat from the pork loin.
- Place the pork loin on a cutting board with one long side facing you.
- Cut lengthwise into the side of the pork loin, approximately 1/2 -3/4 inch above the cutting board.
- Cut and unroll the meat as you go, creating one large, flat rectangle.
- Pound any thick areas until the meat is approximately 1/2 to 3/4 inch thick throughout.
- Combine:
- Softened cream cheese, Shredded cheddar, Chopped jalapeños, Crumbled bacon, Garlic powder, Onion powder, Smoked paprika, Salt, & Black pepper
- Spread the filling on the pork, leaving a 1-inch border around it
- Roll the pork tightly over the filling.
- Keep the roll snug and put the pork seam-side down.
- Wrap the outside with bacon, overlapping the slices.
- Tie it with butcher’s twine every couple inches.
- Insert the temp probe into the thickest portion of the meat until surrounded by pork.
- Set the target temperature to 140°F.
- Place the pork loin seam-side down on the roasting rack or oven tray.
- Roast at 350°F until the coldest part of the pork reaches 140°F.
- This should take 60–85 minutes, but thickness matters more than cooking time. Follow the probe temperature rather than the clock.
- Remove from the oven and loosely tent it with foil.
- Let it rest for 15 minutes and 145°F internal temperature before cutting. Remove the butcher’s twine and slice the pork into approximately 3/4-inch slices.