Source: The Shed Barbeque and Blues Joint


20 mins


30 mins


What You’ll Need

1 Prairie Fresh® Cajun style pork tenderloin, approximately 1 pound
¼ pound bacon, high fat ratio
1 pound bacon, thin slice center cut 
8 ounces cream cheese 
10 large jalapeños 
1½ teaspoons black pepper 
½ teaspoon kosher salt 
1½ tablespoons dried chives
8 ounces sweet chili sauce 


To make meat mixture:
Grind pork tenderloin in meat grinder on coarse ground. Finely chop ¼ pound bacon with high fat ratio. Mix ground pork tenderloin, bacon, kosher salt, black pepper and dried chives until well blended; set aside. 

To make poppers:
Slice jalapeños lengthwise and de-seed. Roll approximately 1 ounce meat mixture in hand to create ball, make indention with finger to ball, fill with cream cheese, close ball around cream cheese and roll into football shape, protecting cheese within ground meat. Fill jalapeño halves with meat stuffing and wrap tightly with thin slice center cut bacon. Hold bacon in place with toothpick (optional). 

Place poppers, jalapeño side down, in oven, grill or smoker at 350 F. Baste poppers generously with sweet chili sauce toward end of cooking process. Poppers are finished when internal temperature reaches 165 F. Remove from oven, grill or smoker and enjoy! 

Once you place poppers on heat, do not turn them until bacon on bottom side has started to cook and does not stick to grate. Do not force a turn over! This will ensure that bacon doesn’t pull apart. Once poppers are basted with sweet chili sauce, do not flip. Let Poppers rest on counter for 10-15 minutes after removing from heat so ingredients can bind back together for a delicious bite!