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Source: The Shed Barbeque and Blues Joint
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
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).
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!