Pork Poppers
Pork Poppers
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.
Prep Time
20
minutes
Cook Time
15
minutes
Servings
2
Total time: 35 minutes
Ingredients
- 1 1/2 pound pork tenderloin
- 1/4 cup creole seasoning
- 3 pickled jalapeños, sliced thin
- 10 strips thick cut smoked bacon
- 4 ounce cream cheese
- 1 tablespoon fresh thyme, chopped
- 6 ounce cane syrup
- 6 ounce sherry or balsamic vinegar
- salt and pepper to taste
Directions
- 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.