Pork tenderloin and bacon. Cream cheese studded with fresh thyme and parsley. A smattering of pickled jalapeños. There’s a lot to love about this recipes” target=”_blank”>easy, decadent recipe< and L.A. Jackson in Nashville.
“Easy, shareable finger foods are the way to go for an at-home game-day watch party,” Landry tells FOX News. “Made with pork tenderloin, bacon, cream cheese, and herbs, delicious pork poppers are a real crowd-pleaser and perfect snack! Watch out, these go fast.”
Pork Poppers
"Easy, shareable finger foods are the way to go for an at-home game-day watch party," chef Brian Landry tells FOX News.
(Andrea Behrends)
Serves 4
Prep time: 15-20 minutes
Cook time: 15 minutes
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1 ½ lbs. pork tenderloin
¼ cup Creole seasoning
3 pickled jalapeños, sliced thin
10 strips thick-cut, smoked bacon
4 ounces cream cheese
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
6 ounces cane syrup
6 ounces sherry or balsamic vinegar
Salt and pepper, to taste
Instructions:
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- Rub the pork tenderloin with Creole seasoning. Sear the tenderloin in a minimal amount of oil in a cast iron skillet just until a crust forms. Place the tenderloin in the refrigerator, then cut into ¼” by 2″ strips.
- Wrap each piece of pork tenderloin around a slice of pickled jalapeño, then wrap a piece of bacon around the pork. Skewer the poppers with a bamboo skewer.
- Allow the cream cheese to soften at room temperature. Once soft, mix in the herbs and season with salt and pepper.
- Add the cane syrup and vinegar to a small sauce pot and heat over a medium flame until the syrup-vinegar mixture is reduced by half.
- Grill the skewers of poppers until the bacon is crispy and slightly charred.
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Smear some cream cheese in a line on a plate. Remove the poppers from the skewer and place on top of the cream cheese. Drizzle the cane syrup and vinegar mix over the poppers and enjoy.