For this week’s Pigskin Recipe, I’m gonna show you my little twist on Jalapeno Poppers. If you can handle the heat, they make for fantastic appetizers. Damn, these are good. Now go Pats!
Ingredients:
- 1 pork tenderloin
- 1 can or jar of sliced jalepenos (keep the juice)
- Bacon strips
- 1/2 large bottle of zesty Italian dressing
- Worcestershire sauce
- 2 tsp liquid smoke
- Green Tabasco (for drizzling)
- Lawrey’s Season Salt
- Lemon-pepper seasoning
- Garlic salt
- 1 box of wooden toothpicks or skewers
Instructions
Slice the tenderloin into 1/2 inch thick medallions and cut your bacon strips in half (5 inch strips).
Now place one or two jalapenos in the middle of each tenderloin medallion. Fold the medallion over to enclose the jalapenos and then wrap the 1/2 slice of bacon around the pork. Run the skewer or toothpick through the middle, securing the bacon around the pork (if you’re using a skewer, you can fit more than one popper at a time).
Lay the poppers in a large pan and coat them with Italian dressing and whatever is left over of your jalapeno juice. Sprinkle them liberally with Worcestershire, Green Tabasco, and the liquid smoke. Shake on the Lawry’s season salt, lemon pepper, and garlic salt, flipping the poppers to make sure they are evenly coated on both sides. Let them marinate from 2 to 24 hours in the refrigerator or cooler.
When it’s go-time, fire up your grill and place poppers directly over the hot coals. Be careful because te bacon will flame up, so keep the lid closed or have a water bottle available. Cook for about 20 minutes, flipping once or twice.
If you’re a daring kind of dude, you could also cook then in a smoker for about an hour or so at 250 degrees (mesquite wood or hickory is best).
When they’re done, grab a cold drink (you’ll need it), and watch the Pats kick some ass.
