Mesquite Country Seasonings sent me a couple of samples of their rubs and dip seasoning and included the following recipe. Typically recipes that accompany samples have not always been the best, either too complicated or unexciting for my personal taste but this was certainly an exception on both counts. First off it is super simple, falling into the Cooking-Outdoors category of recipes and it requires bacon, so two wins there. The idea of stuffing a Pork Loin with a Jalapeño dip intrigued my curiosity and I gave it a go.
The two seasonings I used: Texas Jalapeno Dip Seasoning and Mesquite Country Seasoning “For the Real Taste of Texas”. Ready to hit the grill!
Grilled on the Island Grillstone.
I could have used another piece of bacon here, oh well!
This recipe was a wonderful treat for my family!
“Mesquite Country Seasoning” is a great blend of garlic, chili powder, cayenne pepper and other seasonings all coming together in a flavorful rub with a slight bite.
You can find the seasonings at www.MesquiteCountrySeasonings.com
|Mesquite Country Jalapeño Dip Stuffed Pork Loin||
- 1 – 1.5 lb pork tenderloin
- 2 – 8 oz Philadelphia cream cheese
- 1 – Mesquite Country Seasoning Jalapeño Dip (1 individual package)
- 1 – .5 lbs thick cut bacon
- 2 tbs of Mesquite Country Seasoning
- 4 cups of orange/pineapple juice
- 1 cup soy sauce
- Kitchen twine
- 2 gallon heavy duty Ziplock type bag
- Cut pocket down center of Pork tenderloin, but not all the way through.
- Combine orange/pineapple juice (can use just orange juice if desired), soy sauce and 1½ tbs of Mesquite Country Seasoning and Pork tenderloin in heavy duty bag.
- Place in large bowl (to prevent tipping over and spilling) and refridgerate overnight.
- Remove from marinade two hours before ready to cook.
- Mix cream cheese and Jalapeño dip together in a small bowl.
- Stuff Pork tenderloin with Jalapeño dip mixture.
- Wrap diagonally with bacon.
- Tie together with kitchen twine.
- Sprinkle with other ½ tbs of Mesquite Country Seasoning.