Make these pork poppers on Game Day and everyone will be rooting for the home kitchen team
Succulent pork poppers from a top Nashville chef: Get the recipe
Pork Poppers
Serves 4
Prep time: 15-20 minutes
Cook time: 15 minutes
- 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:
- 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.
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.
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