Keto Jalapeño Popper Stuffed Pork Tenderloin

Ingredients

2–3 servings

• 500 g pork tenderloin
• 120 g cream cheese
• 80 g cheddar
• 50 g bacon
• 1–2 jalapeños
• 2 garlic cloves
• 1 tsp Dijon mustard
• 1 tbsp butter
• Smoked paprika

Method

1. Butterfly and flatten the pork.
2. Cook bacon until crisp.
3. Mix cream cheese, cheddar, bacon, jalapeño and Dijon.
4. Spread filling, roll tightly and secure.
5. Sear until golden then roast until safely cooked.
6. Rest and slice into medallions.