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!
- 2 pork tenderloins
- Dizzy Pig® Raging River
- Raw hazelnuts
- Fresh Mozzarella cheese (cut into small cubes)
- 2 jalapeño peppers (cored, seeded, and chopped)
- 1 package of bacon
- 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