2 ratings

Pork Poppers

You won't wanna stop poppin'
Pork Poppers
Photo courtesy Andrea Behrends

These super addicting pork poppers are from the menu at Chef Brian Landry's Nashville restaurant L.A. Jackson. They are playful, flavorful, and pack a little bit of heat.

Ready in
35 m
20 m
(prepare time)
15 m
(cook time)
Calories Per Serving


  • 1 1/2 Pound pork tenderloin
  • 1/4 Cup creole seasoning
  • 3 pickled jalapeños, sliced thin
  • 10 strips thick cut smoked bacon
  • 4 Ounces cream cheese
  • 1 Tablespoon fresh thyme, chopped
  • 6 Ounces cane syrup
  • 6 Ounces sherry or balsamic vinegar
  • Salt and pepper to taste


Rub the pork tenderloin with creole seasoning, then sear in a minimal amount of oil in a cast iron skillet just until a crust forms. 

Chill the tenderloin in the refrigerator.

When chilled, cut tenderloin into ¼” by 2” strips.

Wrap each piece of pork tenderloin around a slice of pickled jalepeno, 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.

Reduce the syrup vinegar mix by half.

Grill the skewers of poppers until the bacon is crispy and slightly charred.

Smear some of the cream cheese in a line on a plate.

Remove the poppers from the skewer and place on top of the cream cheese.

Drizzle some of the cane syrup over the poppers and serve immediately.