Ingredients

• 6 pork chops
• 1 cup cream of mushroom
• 1/2 cup plain greek yogurt
• 1/3 cup chicken broth
• 12 red potatoes (small)
• 2 apples (large)
• salt/pepper

Instructions

• Place the pork chops in the slow cooker.
• Mix the cream of mushroom, greek yogurt, chicken broth, and salt/pepper.
• Pour over the pork chops.
• Cut the potatoes into halves and place over the pork chops.
• Set slow cooker to cook on high for 2.5 hours (or low for 5 hours).
• Half way through cooking, cut the apples into small cubes and place over the pork chops.
• Serve and enjoy or freeze for later!

Prep : 10 min Cook : 2 hrs 30 min Total Time: 2 hrs 40 min Servings: 6  Oven: 400F

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. Butterfly the tenderloin
• 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. Obviously you will not get the same smoky flavor, but the bacon does infuse a nice light smoky taste into the tenderloin. 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 145F. This should take around 45-60 minutes.

Let rest for 10 minutes and then slice into medallions.

Need to figure out how better to keep filling inside tenderloin during smoking/baking phase. Using this method as the filling heats up, it drips outside the tenderloin. Did try this with boneless pork chops and made a “sandwich” with the filling between two chops. Still wrapped it in bacon. Worked a bit better.

Ingredients

• 4 garlic cloves, minced
• 1 tablespoon hoisin sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon ketchup
• 2 tablespoons lite soy sauce, divided
• 6 teaspoons honey, divided
• 1 (3/4-pound) pork tenderloin
• Vegetable cooking spray
• 2 teaspoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chili garlic sauce
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• Garnish: fresh cilantro sprigs

How to Make It

Step 1 Stir together minced garlic, next 3 ingredients, 1 tablespoon soy sauce, and 2 teaspoons honey.

Step 2 Spoon garlic mixture evenly over pork, rubbing well into pork.

Step 3 Place pork on a rack coated with cooking spray in an aluminum foil-lined roasting pan.

Step 4 Bake at 350° for 30 minutes or until a thermometer inserted into thickest portion registers 155°. Remove from oven; cover pork loosely with aluminum foil, and let stand 10 minutes.

Step 5 Cut pork diagonally into slices. Place slices on a serving platter.

Step 6 Whisk together vinegar, sesame oil, chili garlic sauce, remaining 1 tablespoon soy sauce, and remaining 4 teaspoons honey. Drizzle evenly over pork. Sprinkle evenly with onions and cilantro. Garnish, if desired.