Nov 302011
Sous Vide Cream Cheese and Jalapeño Stuffed Pork Tenderloin wrapped in Bacon

I was at the grocery store a week or two ago I saw a local place called La Boucherie was selling frozen pork tenderloins that were as stated in the title. I baked it like it said, and it was good, but I thought I could do better. I am deathly afraid of having too little cream cheese, which is something they skimped on. So, I bought a two and a half pound pack of pork tenderloin (a pair) and went to town. I used one package (bar?) of cream cheese per tenderloin. Definitely more than necessary, probably could have used half. But seriously, impossible to have too much cream cheese. […]