Jalapeño Popper Stuffed Smoked Pork Tenderloin

Smoked pork tenderloins are so tasty and they are even better if they are stuffed. Over the years I have stuffed pork tenderloins with so many different types of filling. There are so many possibilities, but this one might just be my favourite.

I love jalapeño poppers and have plenty of recipes for for these little appetizers. They are spicy and cheesy delights which are ideal for game day, parties, or just any time!

I decided to try out stuffing the pork tenderloin with a jalapeño popper mixture and wow – did these come out amazing. The pork tenderloin is full of flavour, and the stuffing is incredible. It is spicy and cheesy and totally matches the jalapeño popper flavour I was hoping for!

If you are interested in some of my jalapeño popper recipes check out these:

Here are a few recipes that use the jalapeño popper idea but to make a totally different type of dish. These are all really tasty!

  • Cornbread Jalapeno Poppers – Here is a mashup of corn bread and jalapeño poppers. People always love these when I make them.
  • Cheddar Jalapeno Shortbread Cookies – These savoury shortbread cookies have a cheesy and spicy flavour. Very unique and really addictive. They disappear quickly!
  • Roasted Jalapeno Popper Dip – This has developed into one of my favourite hot dips. Perfect for crackers, toasted baguette, tortillas and even cut up raw veggies.

Jalapeño Popper Stuffed Smoked Pork Tenderloin Wrapped in Bacon

Stuffing the pork tenderloin with cheese and jalapeño peppers works very well. I used 2 jalapeño peppers for each tenderloin which gave plenty of pepper flavour in each bite. The jalapeño peppers were cored and diced quite finely and then mixed with the cream cheese, cheddar cheese and chili powder to make the cheesy stuffing.

Once stuffed, I wrapped the pork tenderloin in bacon. This keeps the cheese from oozing out once melted and it adds an extra awesome flavour!

Jalapeno Popper Smoked Pork Tenderloin

Once prepared, these guys can go into the smoker. For pork, I generally use fruit wood like apple or cherry. I love the sweet smoke that comes from the wood. Hickory, oak, pecan also all work great. Set the smoker for 275F.

I placed these in the smoker set for 275F and smoked until an internal temperature of 165F where the pork is fully cooked and the bacon rendered. The bacon should be crispy, the cheese melted and gooey and the jalapeño peppers cooked as well.

Jalapeño Popper Stuffed Smoked Pork Tenderloin Wrapped in Bacon

Let the pork tenderloin rest for about 5 minutes before slicing into medallions.

Jalapeño Popper Stuffed Smoked Pork Tenderloin Wrapped in Bacon

I have a number of different pork tenderloin recipes for the smoker:

Jalapeño Popper Stuffed Smoked Pork Tenderloin Wrapped in Bacon

Jalapeño Popper Stuffed Smoked Pork Tenderloin Wrapped in Bacon
4.90 out of 5
46 reviews
A delicious recipe of bacon wrapped smoked pork tenderloin stuffed with jalapeño peppers and cheese. 
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 6 people


  • 2 pork tenderloin
  • 4 jalapeno peppers , cored and minced
  • 8 oz cream cheese
  • 1 cup cheddar cheese , grated
  • 1 tbsp chili powder
  • 10-12 bacon slices


  • Trim the pork tenderloins of any fat and membrane. Holding knife horizontally, slice the pork tenderloin in half being careful not to pierce through the other end.
  • In a small bowl, mix together the jalapeño pepper with the cream cheese, cheddar cheese and chili powder.
  • Spread the cheese and jalapeño pepper mixture evenly in the openings of the pork tenderloin. Close up the tenderloins ensuring that the cheese stays inside the pocket of the meat.
  • Wrap the tenderloins with the bacon and place on smoker rack. It may be wise to have the tenderloins with the cut open side facing up, so that any melted cheese will stay in the pocket and not ooze out.
  • Set the smoker to 275F using wood of choice (hickory, apple or cherry work great).
  • Smoke the pork until they reach an internal temperature of 165F and the bacon is rendered and starting to crisp, approximately 2 1/2 - 3 hours.
  • Remove the pork tenderloins from the smoker and let them rest for about 10 minutes. Slice into 1 inch medallions and serve.


How to make in an oven
It is possible to bake this stuffed pork tenderloin in the oven. Obviously you will not get the same smoky flavour, but the bacon does infuse a nice light smoky taste into the tenderloin. Prepare the recipe up to step 4 and then place the wrapped tenderloin on a baking sheet.
Bake in a 400F oven until cooked through and the internal temperature reaches 165F. This should take around 45-60 minutes.
Let rest for 10 minutes and then slice into medallions.


Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

4.90 from 46 votes (16 ratings without comment)

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Recipe Rating


  • Making this today. Hope it turns out as good as it looks.

    • Reply
  • 5 stars
    I seen this recipe this morning and thought it sounded really good and wanted to give it a try. I stuffed two tenderloins as directed and smoked them at 250 until they hit 160 degrees. “Good” is not the word…….they were AMAZINGLY DELICIOUS !!!!! This recipe is a smash hit to say the least…..I can’t wait to make it again !!! Thank you so much for sharing this fantastic recipe

    • Reply
    • Hey Dan! I am so glad you enjoyed this pork tenderloin recipe. Its one of my favourites!

  • 5 stars
    Steve, do you rub your pork in anything before wrapping in bacon? I was thinking that a carnitas seasoning mix (brown sugar, cumin, oregano, basil, chili powder, salt, paprika) might add a great extra layer of flavor. What do you think?

    • Reply
    • I sometimes do rubs the pork down with a seasoning and have used various different kinds of rubs.

  • This recipe is the bomb

    • Reply
  • 5 stars
    I made this for a group of friends and they were devoured in no time flat! I don’t have a smoker so baked in the convection oven. Just made two for tonight and two for the freezer. I am hoping they will thaw nicely in the refrigerator and cook up just as good as if they were fresh.

    • Reply
    • Awesome! So glad you guys enjoy them!!

  • 5 stars
    I have made this several times also. Friends and family rave about it. Has become my sister’s favorite pork tenderloin. Thanks…easy and elegant.

    • Reply
    • So glad everyone enjoys it! Thanks for your comment.

  • 4 stars
    We love this recipe, but I bake mine. I have a problem with the stuffing oozing out since the loin doesn’t encase it. Any suggestions?

    • Reply
  • 5 stars
    I’ve made this several time! DELICIOUS!!!!

    • Reply
    • So glad you like it. One of my favourites as well.

  • 5 stars
    This is one of my favorite recipes and is always a HUGE hit!

    • Reply
    • Thanks so much! Glad these are a hit for you. It always is for me as well.

  • 5 stars
    This has been a hit from home to work to neighborhood get togethers (when we allowed). Was just asked to make this for our turkey day potluck dinner. I leave my slit just shy of both ends so the cheese cavity doesn’t leak out the side. Wrap good with bacon and keep the cheese facing up and you’re good to go.

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