Jalapeno Popper Pork Tenderloin

In a small bowl, combine chile powder, garlic powder, sugar, salt, and pepper. (2 minutes)

Cut a deep pocket lengthwise down the center of the pork tenderloin, being careful not to cut all the way through. Evenly rub the spice mixture all over the tenderloin, ensuring it penetrates the pocket. (5 minutes)

Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan with cooking spray or olive oil. (2 minutes)

Heat olive oil in a skillet over medium heat. Add the diced jalapenos and cook, stirring occasionally, until they soften, about 7 to 10 minutes. Sprinkle with cumin during the last minute of cooking. Remove from heat and let cool slightly. (12 minutes)

Generously spread the softened cream cheese inside the pocket of the pork tenderloin. Distribute the cooked jalapenos evenly over the cream cheese. (5 minutes)

Wrap the bacon slices around the tenderloin in a spiral, overlapping slightly. Secure the bacon with kitchen twine at approximately 1-inch intervals to ensure it stays in place during cooking. (7 minutes)

Return the skillet to medium heat. Sear the bacon-wrapped tenderloin on all sides until golden brown, about 1-2 minutes per side. This step adds flavor and helps to crisp the bacon. (8 minutes)

Transfer the seared tenderloin to the prepared roasting pan. (1 minute)

Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the tenderloin registers 150 degrees F (65 degrees C), approximately 30 to 35 minutes. (35 minutes)

Remove the tenderloin from the oven, tent loosely with foil, and let rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product. (10 minutes)

Remove the kitchen twine before slicing. Slice the tenderloin into 1/2-inch thick medallions and serve immediately. Spoon any of the cream cheese and jalapeno mixture that may have oozed out during cooking over the sliced pork.