Cheddar jalapeño stuffed pork tenderloin

Macros (makes 6 servings):

Protein: 56
Carbs: 62
Fats: 49
Calories: 913

Grocery List:

  • Pork tenderloin (two 24 oz packages of Hormel Mesquite BBQ flavor)
  • Pre-trimmed green beans (900 g or one 32 oz bag)
  • Olive oil (4 TBSP)
  • Russet potatoes (3 lbs)
  • Butter (8 TBSP or one stick)
  • Daisy lite sour cream (one 8 oz container)
  • Milk (½ cup)
  • Shredded cheddar cheese (one 8 oz bag)
  • Jalapeño cream cheese (one 7.5 oz container)
  • Jalapeño (1 medium)
  • Heinz roasted turkey gravy (two 12  oz containers)
  • Seasonings: salt, pepper, lemon pepper


  1. Peel potatoes and add to your instant pot along with 2 cups of water and salt.
  2. Cook on high for 12 minutes and quick release the pressure
  3. Drain potatoes and add to a large bowl. Add butter, sour cream, and milk along with salt & pepper to taste. Mix with a hand mixer.
  4. Pre-heat oven to 400 ºF
  5. Add green beans to a large bowl. Add 2 TBSP olive oil to the bowl along with salt, pepper, and lemon pepper. Toss the green beans to coat.
  6. Cook green beans at 400 ºF for ~ 25 mins
  7. While green beans are cooking, add 2 TBSP olive oil to a large pan or wok
  8. Seer both sides of each pork tenderloin for a few minutes until golden brown and remove from the pan
  9. Allow to cool, then slice them open horizontally (be careful not to cut all the way through!)
  10. Dice the jalapeño
  11. Add jalapeño cream cheese, diced jalapeño, and cheddar cheese to the sliced open pork
  12. Fold pork back together and close shut with toothpicks
  13. Cook the pork at 400 ºF for ~25 minutes (internal temp of 145 ºF)
  14. Remove toothpicks after cooking
  15. Top mashed potatoes with turkey gravy
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