Bacon, Mozzarella & Jalapeño Stuffed Pork Tenderloin

Bacon, Mozzarella & Jalapeño Stuffed Raging River Pork Tenderloin

Main Dish Pork Favorites, Grill Valentine’s Day, Winter Holidays

By Chris Capell

At this year’s DizzyFest, we hosted our first Throwdown cooking challenge. Dizzy Pig creator Chris Capell took home first place with his Bacon, Mozzarella, and Jalapeños Stuffed Raging River Pork Tenderloin, and we just knew we had to share this creative recipe!

Filled with fresh mozzarella, jalapeños and bacon, and topped with a delicious reduced bourbon and fruit topping with toasted hazelnuts, this stuffed pork tenderloin is a crowd pleaser! Perfect for parties or a nice dinner at home… It’s delicious and easy!

Print Recipe

Ingredients

2 pork tenderloins
Dizzy Pig® Raging River
Raw hazelnuts

Stuffing

Fresh Mozzarella cheese (cut into small cubes)
2 jalapeño peppers (cored, seeded, and chopped)
1 package of bacon

Sauce

1 Tbsp cooking oil
2 cloves garlic, chopped
1/2 cup apricot or peach preserves
1-2 tsp soy sauce
1/2 cup good bourbon
Cayenne pepper – to taste

Directions

Cook bacon until crispy. We like to cook it on the grill. When crispy, remove and reserve.
Toast hazelnuts until fragrant and crunchy.
Trim silver skin and all membranes off the exterior of the pork tenderloins.
Using a long thin blade, work the knife into the end of the tenderloin, and cut a slit as deep into the tenderloin as possible, without coming out the other side.
Prepare stuffing by crumbling bacon and mixing with the cheese and jalapeños.
Begin stuffing the ingredients into the slit on the end, and pressing deep into the tenderloin, working it in all the way to the back end. A little tricky, but you can do it!
Once all the stuffing is in the tenderloins, coat them generously with Raging River.
Cook direct over the charcoal (or fire) at approximately 325-350°F until the internal temperature reaches approximately 135°F, approximately 30 minutes, rotating as it browns.
Meanwhile, saute chopped garlic in oil until golden brown.
Add bourbon and reduce until alcohol is evaporated and smell is sweet.
Add preserves and stir through. Cook until desired consistency. Then add soy sauce and cayenne to taste. Add beer or broth if sauce gets too thick.
When tenderloins reach 135°F, pull off and rest for at least 10 minutes. Internal temperature will rise after removing from grill.
Carefully slice tenderloins to maintain the integrity of the stuffing.
Fan onto plate, drizzle sauce over them and sprinkle with the crushed hazelnuts.