Pretzel Crusted Pork Tenderloin {Stuffed with Jalapeño Peach Cream Cheese}
Our Pretzel Crusted Pork Tenderloin {Stuffed with Jalapeño Peach Cream Cheese} would make a delicious Sunday dinner, but is easy enough for a weeknight meal. This recipe was born out of our new found love of skillet jams. A fantastic way to turn the fruits of the summer into recipe inspiration.
Begin with a batch of Peach Jalapeño Skillet Jam. This can be made up to a week in advance. We love this poured over a block of cream cheese with a side of crackers or pretzels for dipping. Which is precisely how this recipe came to be.
To prepare the pork tenderloin remove from the package, rinse and pat dry. Then make a deep slit (about 1-inch thick) the length of the tenderloin, using care not to cut all the way through to the other side. Open the tenderloin like a book and lay between two pieces of plastic wrap. Using a meat mallet, gently pound the tenderloin to an even 1/2-inch thickness.
Cut 5-6 pieces of butchers twine about 8-inches long. Slide them underneath the tenderloin as shown above. Spread a layer of cream cheese and about one cup of cold peach skillet jam onto the tenderloin.
Recipe note: to avoid cross contamination, portion out the jalapeno peach jam and cream cheese from their containers before filling the tenderloin. This way you’re not tempted to scoop another spoonful.
Tie each piece of string in a knot, sealing the filling inside. Trim excess twine. I like to use tooth picks or skewers to secure the ends to keep all the yummy filling from oozing out.
Brush the tenderloin generously with olive oil or egg whites, then place into pretzel crumb mixture. Use your hands to press the crumbs onto all sides of the pork. Trust me, you’re going to love this crispy pretzel coating.
In order to get a nicely browned pretzel crust, I like to start the browning in an olive oil coated non-stick skillet. Brown the tenderloin over medium heat on all sides, then transfer to a baking dish to finish in a 350 degree oven. How long you pan brown the tenderloin will affect the cooking time. Check for doneness after 30 minutes by inserting an instant read meat thermometer into the pork (not through to the filling); you’ll want 150 degrees. When done remove from the oven and cover with foil. Allow to rest 10-15 minutes before slicing.
A beautiful thing happens with this roast. The meat is juicy and tender, the peach cream cheese filling mostly stays in place, while the pretzel coating becomes nice and crispy. The combination of textures and flavors is delightful. Pretzel Crusted Pork Tenderloin {Stuffed with Jalapeño Peach Cream Cheese} was even delicious the next day, making it a great take-to-work lunch. I love those (and so do my lunch buddies).
Pretzel Crusted Pork Tenderloin {Stuffed with Jalapeño Peach Cream Cheese}
Ingredients
- 1 cup cold Peach Jalapeno Skillet Jam recipe link in post
- 4 ounces cream cheese softened
- 1 lb. pork tenderloin
- 2 cups crushed pretzels
- 1/2 cup panko breadcrumbs
- butchers twine & toothpicks
- olive oil for pan browning
Instructions
- Remove tenderloin from package; rinse and pat dry. Cut a deep slit (about 1-inch thick) the length of the tenderloin, using care not to cut all the way through. Open the tenderloin like a book and lay between two pieces of plastic wrap. Use a meat mallet and pound to an even 1/2-inch thickness.
- Cut 5-6 pieces of butcher’s twine (8-inches long). Slide under tenderloin and evenly space from one end to the other. Spread cream cheese and jam down the center of the tenderloin. Tie each piece of string in a knot, enclosing the filling. Use toothpicks to secure ends.
- In a shallow baking dish combine pretzel and panko crumbs. Coat tenderloin with olive oil, then gently dredge in crumbs. Use hands to press pretzels into pork.
- Preheat oven to 350 degrees.
- In a large skillet heat 2 Tbl. olive oil over medium heat. Pan brown the tenderloin on all sides, adding additional oil if needed. Transfer to a baking dish and bake in oven for 30 minutes before checking for doneness. Insert an instant read meat thermometer into the pork (not through to the filling). When done, meat will register 150 degrees. Continue cooking in 5 minute increments until done. Remove from oven and cover with foil; allow to rest 10-15 minutes before slicing. Use a pairing knife to cut the butcher’s twine and remove before serving.
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4 Comments
Mike
I absolutely love the look of this!!
libby
Thanks so much Mike. The pretzel love is definitely winning here.
Tampa Cake Girl
Pinned and shared the love on my page!
libby
We’ve made this three times now (savory the fresh local peach season) and it’s wonderful every time. Thanks bunches for sharing the love <3