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
5 out of 5
9 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.


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.

Leave a comment


  • I love jalapeño poppers a lot, and you are very creative to add them to smoked tenderloin!

  • OH, man! You’ve outdone yourself! Bacon wrapped. Stuffed. And, smoked! Lawsy, Stevie Wonder no wonder you’re a wonder!!

  • Bacon wrapped pork tenderloin is such a wonderful dish and your stuffing takes it to another level… perfection

  • Making them in Montana on a rainy Sunday afternoon. Can’t wait to see how it tastes. The jalapeños should put it over the top!

    • Reply
  • Can you roast this in the oven?

    • Reply
    • I have not tried it but I bet it would work. You would need to increase the temperature – probably around 375F would work to both cook the pork tenderloin and crisp up the bacon. Obviously cooking time would be different – not sure length as I have not tested it. If you try it, please come back and share your findings.

  • Just made this recipe tonight it was outstanding. Extremely rich andd the flavors just melted in your mouth.

    • Reply
  • My son Joe made this for dinner WOW .

  • I made this yesterday with a pork loin. AWESOME taste.

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  • Made this this past Sunday for my family. Amazing! I could not imagine a better tasting pork loin.

    Instead of dicing up fresh jalapenos, I found a jar of tamed diced jalapenos at Meijer and used those instead because my wife and daughter are not pepper heads like I am. It was still an amazing flavor and I will recommend this recipe for all my friends.

    Question…Could this same recipe be used for stuffed chicken breasts wrapped in bacon?

    • Reply
  • I smoked mine on our charcoal smoker. Flavor was amazing and very tender, But my bacon was black and had a burnt taste. Would it be different if I had used my electric smoker?

    • Reply
    • I had the same problem with my first attempt. So for my second I swapped in thick-cut bacon and it came out perfectly rendered and crisp without being burned. Hope this helps!

      • Reply
  • Can I put this on a grill??

    • Reply
    • I have not tried this, but I would recommend using indirect grilling to cook it. Direct grilling, with the flame right under it would like burn the bacon before tenderloin is cooked through.

  • How would you reheat it in the oven?

    • Reply
  • Email Air Fryer -3:25 for one hour – PERFECT!

    • Reply
  • Emeril Air Fryer -3:25 for one hour – PERFECT!

    • Reply
    • Air fryer!!! Sounds awesome! Thx

      • Reply

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