Pork Poppers are a savory spicy appetizer packed with flavor.
1 1/2 lb Pork Tenderloin
1/4 C Creole Seasoning
3 Pickled Jalapeño – sliced thin
10 Bacon strip – thick-cut, smoked
4 oz Cream Cheese
1 T Thyme – fresh, chopped
1 T Parsley – fresh, chopped
Salt & Pepper – to taste
6 oz Cane Syrup
6 oz Sherry or Balsamic Vinegar
- 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 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.