Lomo de cerdo relleno de queso y jalapeño

Ingredients

• 680–907 g (1.5–2 lb)pork tenderloin
• 113 g (4 oz), softenedcream cheese
• 2.5 ml (1/2 tsp)chilli powder
• 1.25 ml (1/4 tsp)ground cumin
• 1.25 ml (1/4 tsp)salt
• 1.25 ml (1/4 tsp)onion powder
• 1.25 ml (1/4 tsp)garlic powder
• 57 g (1/2 cup)Colby Jack cheese, grated
• 2–3jalapeños, deseeded and diced

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Prepare the tray

   Line a baking tray with foil and set it aside.

3. 3

   Mix the filling

   In a medium bowl, combine the softened cream cheese with the chilli powder, cumin, salt, onion powder and garlic powder. Mix until well combined.

4. 4

   Add cheese and jalapeños

   Stir the grated cheese and diced jalapeños into the cream cheese mixture.

5. 5

   Cut the tenderloin

   Make a lengthwise cut down the centre of the tenderloin, stopping about 1.3 cm (1/2 inch) from the bottom. Take care not to cut all the way through.

6. 6

   Fill the pork

   Spread the jalapeño and cheese mixture inside the cut.

7. 7

   Tie the tenderloin

   Bring the pork back together, place it seam-side down on the prepared tray and tie it closed with kitchen string.

8. 8

   Bake the pork

   Bake for 30–45 minutes, until a thermometer registers 60°C (140°F).

9. 9

   Rest before slicing

   Transfer the pork to a chopping board and leave it to rest for 10 minutes before cutting.

10. 10

    Slice and serve

    Slice the tenderloin and serve.

What is stuffed pork tenderloin?

Pork tenderloin is a lean, tender cut that is often roasted whole or filled and rolled. This version pairs it with jalapeños and cheese, bringing together a mild chilli heat and a rich, creamy centre.

The filling draws on familiar American-style flavours: cream cheese, shredded cheese and chilli-seasoned spices. Cutting a pocket through the tenderloin keeps the preparation simple while giving each slice a distinct ribbon of filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 247 calories, 27g protein, 1g carbs, 14g fat.

The pork provides most of the protein, while the cream cheese and Colby Jack contribute much of the fat. The jalapeños and spices add flavour with little carbohydrate; pair a serving with vegetables and, if wanted, a modest portion of potatoes or rice for a more balanced plate.

The cheese and chilli filling

Softened cream cheese: use it at room temperature so it blends readily with the spices and is easier to spread inside the pork.

Jalapeños: removing the seeds and dicing the chillies distributes their flavour through the filling. For a milder result, make sure the seeds and pale inner ribs are removed thoroughly.

Cutting and filling the pork

The lengthwise cut should form a pocket rather than divide the tenderloin into two pieces. Stop about 1.3 cm (1/2 inch) from the bottom so the filling stays enclosed.

Spread the mixture in an even layer, keeping it inside the cut rather than piling it near the edges. Bring the pork together gently before tying it closed.

Roasting and checking doneness

A thermometer gives a more useful doneness check than the clock alone, since tenderloins vary in thickness. The recipe specifies 30–45 minutes at 220°C (425°F), with a reading of 60°C (140°F).

For food safety, follow current local guidance for the final internal temperature of pork, and check the thickest part of the meat rather than the filling.

Why resting matters

After baking, leave the tenderloin to rest for 10 minutes before slicing, as directed. This gives the meat time to settle and makes it easier to cut without immediately losing its juices.

Use a sharp knife and cut across the tenderloin into slices that hold the filling in place. If some cheese escapes during roasting, serve it alongside the slices.

What to serve with it

A simple green salad or steamed vegetables add freshness alongside the rich cheese filling. Roasted potatoes, rice or warm bread are options if you’d like a more substantial plate.

Choose a side with a mild flavour if you want the jalapeño and seasoned pork to stand out. A squeeze of lime or a crisp, lightly dressed salad can add contrast.

Recipe notes & tips

• Soften the cream cheese before mixing to make a smoother filling.
• Pat the jalapeños dry after dicing if they are particularly wet.
• Use a sharp knife to make the lengthwise pocket without cutting through the base.
• Tie the tenderloin at several points so it holds its shape while baking.
• Check the meat with a thermometer in its thickest section.
• Rest the pork for the full 10 minutes before slicing.

Variations

• Adjust the heat: leave some jalapeño seeds in the filling for a hotter result.
• Change the cheese: use another good-melting grated cheese in place of Colby Jack.
• Add herbs: mix chopped coriander into the filling for a fresh note.
• Add smoked paprika: replace some of the chilli powder for a smoky flavour.
• Serve with salsa: add a spoonful of fresh tomato salsa at the table.

Common mistakes to avoid

• Cutting all the way through: stop short of the bottom so the filling has a pocket to sit in.
• Using cold cream cheese: let it soften first so it mixes and spreads easily.
• Overfilling the tenderloin: spread the mixture in a layer that lets the meat close.
• Skipping the kitchen string: tie the pork so it stays together as it bakes.
• Relying only on the timer: check the thickest part with a thermometer and follow local food-safety guidance.
• Slicing straight away: rest the tenderloin for 10 minutes to make neater slices.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until steaming hot throughout, taking care not to overcook the pork.

Frequently asked questions