Ingredients

• 2 pork tenderloin
• 4 jalapeno peppers , cored and minced
• 8 oz cream cheese
• 1 cup cheddar cheese , grated
• 1 tbsp chili powder
• 10-12 bacon slices

Instructions

• Trim the pork tenderloins of any fat and membrane. Holding knife horizontally, slice the pork tenderloin in half being careful not to pierce through the other end.
• In a small bowl, mix together the jalapeño pepper with the cream cheese, cheddar cheese and chili powder.
• Spread the cheese and jalapeño pepper mixture evenly in the openings of the pork tenderloin. Close up the tenderloins ensuring that the cheese stays inside the pocket of the meat.
• Wrap the tenderloins with the bacon and place on smoker rack. It may be wise to have the tenderloins with the cut open side facing up, so that any melted cheese will stay in the pocket and not ooze out.
• Set the smoker to 275F using wood of choice (hickory, apple or cherry work great).
• Smoke the pork until they reach an internal temperature of 165F and the bacon is rendered and starting to crisp, approximately 2 1/2 – 3 hours.
• Remove the pork tenderloins from the smoker and let them rest for about 10 minutes. Slice into 1 inch medallions and serve.

Notes

How to make in an oven

It is possible to bake this stuffed pork tenderloin in the oven. Prepare the recipe up to step 4 and then place the wrapped tenderloin on a baking sheet.

Bake in a 400F oven until cooked through and the internal temperature reaches 165F. This should take around 45-60 minutes.

Let rest for 10 minutes and then slice into medallions.

Ingredients

• 4 bone-in pork chops at least 1-inch thick
• Brine if using (see notes)*
• 2 tablespoons canola oil
• 1/2 cup all-purpose flour
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon kosher salt* divided
• 1/2 teaspoon black pepper divided
• 4 medium yellow onions thinly sliced
• 1 tablespoon Dijon mustard
• 4 cups unsalted chicken stock divided
• 1 teaspoon balsamic vinegar
• Chopped fresh parsley or fresh thyme
• Cooked brown rice, quinoa, cauliflower mash, Instant Pot Mashed Potatoes, or Crockpot Mashed Potatoes optional, for serving

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Instructions

• If you’d like to brine the pork chops, do so 45 minutes to 12 hours before you plan to start cooking (see recipe notes).
• Pat the pork chops very dry on both sides with paper towels (discard the brine if using).
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. In a wide, shallow bowl (a pie dish works well), stir together the flour, cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• In a Dutch oven or similar large, deep, oven-safe pot with a tight-fitting lid, heat the oil over medium heat. Dredge the pork chops in the flour mixture on both sides, shaking off any excess. Reserve the remaining flour mixture.
• Once the oil is hot and shimmering, gently lower the chops into the pan (lower them away from you to prevent splattering yourself with oil). Cook on both sides until brown and crisp, about 3 to 4 minutes per side (they will not be fully cooked through). If the pork chops will not all fit in your pan without touching, cook them in batches. Transfer to a plate.
• Reduce the heat to medium low heat. Add the onions, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, stirring often, until the onions are completely softened, about 15 minutes. Stir in the Dijon mustard.
• Sprinkle 3 tablespoons of the reserved flour mixture over the top of the onions. Stir to combine and cook for 2 full minutes, stirring often. No white bits of flour or lumps should remain
• Slowly add 1 1/2 cups of the stock, stirring constantly. With a wooden spoon, scrape along the bottom of the pan to remove any brown bits. Let simmer until the sauce starts to form a cohesive mixture and is slightly thickened. Return the pork to the pot, nestling it in a single layer.
• Cover the pot and place it in the oven. Bake the smothered pork chops until the pork is tender and reaches 135 to 140 degrees F on an instant read thermometer, about 30 to 40 minutes (pork is considered safe to eat at 145 degrees F, but its temperature will continue to rise as it rests).
• Transfer the pork chops to a plate. Return the pot to the stovetop. Turn the heat to medium, add the remaining 2 1/2 cups stock, and reduce, stirring often and scraping along the bottom of the pan, until the sauce thickens into a gravy, about 15 minutes. Stir in the balsamic vinegar.
• Remove from the heat. Return to the pork chops and any juices that have collected on the plate to the pan to let the gravy rewarm them. Serve hot, smothered with gravy, and garnish with chopped parsley or thyme.

Notes

• *BRINE: If time allows, for the juiciest possible pork chops, submerge them in 4 cups water mixed with 3 tablespoons kosher salt for 45 minutes at room temperature (or up to 12 hours in the refrigerator). Drain and pat dry. Reduce the salt in the dredging mixture to 1/4 teaspoon and the salt added to the onions to 1/4 teaspoon.
• TO STORE: Refrigerate pork chops in an airtight storage container for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
• TO FREEZE: Freeze pork chops in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Ingredients

Pork Stew:

700 grams (about 1 1/2 pounds) trimmed pork shoulder, cut into 1-inch cubes

Kosher salt Freshly ground black pepper

2 tablespoons plus 1 teaspoon flour

1 tablespoon olive oil

1 tablespoon unsalted butter

1 red onion, peeled and cut into 8 wedges

1 large carrot, cut diagonally into 3/4-inch slices

1 leek, white and light green parts only, washed and cut into 1-inch slices

4 garlic cloves, roughly chopped

1 cup (250 milliliters) dry cider

1 cup (250 milliliters) low-sodium chicken stock

2 sprigs fresh sage, leaves picked and chopped and reserved for the topping

1 bay leaf, optional

1 firm sweet apple, such as Gala

1 tablespoon lemon juice

2 handfuls (about 2 cups) roughly chopped hearty greens, such as green kale, black kale, or collards

Scalloped Potato Topping:

1/3 cup (85 milliliters) 35% cream

Kosher salt, to taste

Freshly ground black pepper, to taste

Freshly grated nutmeg

1 tablespoon finely chopped sage, plus more for serving

2 medium (about 550 grams/1 1/4 pounds) sweet potatoes, sliced 1/4-inch thick

2 medium (about 400 grams/3/4 pound) yellow potatoes, sliced 1/4-inch thick

1 small red onion, thinly sliced rounds

Sour cream, for serving

Directions

1. For the pork stew: Place a large cast-iron skillet or oven-proof pan over medium-high heat.
2. Season the pork in a large mixing bowl with salt and pepper. Scatter with 2 tablespoons flour and toss to coat. Add the olive oil to the pan and sear the pork in batches until golden brown. Transfer to a plate.
3. Add the butter to the pan along with the onions, carrot and leek and cook just until they begin to develop a little color, 5 to 8 minutes. Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute.
4. Add the pork and any juices back into the pan. Add the cider, scraping the bottom of the pan to release any brown bits. Stir in the stock, sage sprigs and bay leaf. Bring to a boil. Cover the pot, reduce the heat to low and simmer for 45 minutes.
5. Meanwhile, peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.
6. For the scalloped potato topping: In a liquid measuring glass or small bowl, combine the cream with salt, pepper, a pinch of nutmeg and chopped sage.
7. Preheat the oven to 400 degrees F (200 degrees C).
8. Remove the bay leaf and sage sprigs from the simmered stew and stir in the apples and greens. Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of red onion here and there. Brush the topping with the cream mixture and transfer the pan to the oven.
9. Bake for 45 minutes to 1 hour, or until the potatoes are tender and golden brown on top. Cool for 10 minutes before serving with sour cream and a sprinkling of sage.