Grilled Jalapeno Popper Stuffed Pork Tenderloin | Braum's

Grilled Jalapeno Popper Stuffed Pork Tenderloin


  • 1 pork tenderloin*
  • 1 package Braum’s cream cheese
  • 1 jalapeño, seeded and diced
  • 6 slices Braum’s bacon
  • Salt
  • Pepper*
  • Barbecue sauce*


  1. Preheat your grill to medium-high heat.
  2. Butterfly open the tenderloin and sprinkle with salt and pepper.
  3. In a small bowl, combine the cream cheese and jalapeño until smooth.
  4. Place a “long log” of the cream cheese mixture down the center of the tenderloin.
  5. Roll the tenderloin up.
  6. Wrap the tenderloin with bacon and secure with butcher’s twine or toothpicks.
  7. Sprinkle the outside with more salt and pepper.
  8. Grill the tenderloin rotating it so the bacon cooks and browns. Continue cooking until the tenderloin reaches an internal temperature of 145 degrees Fahrenheit.
  9. Brush the tenderloin with BBQ sauce during the last minutes of grilling.
  10. Remove from the grill and allow it to rest for 15 minutes before slicing.