Pork popper mignon
- Denuded pork loin (150g per portion)
- 1 cup (250g) cream cheese
- ½ tsp (2.5g) ground coriander
- ¼ tsp (1.4g) garlic powder
- ¼ tsp (1.4g) onion powder
- ¼ tsp (1.4g) salt
- ¼ cup (60g) grated cheese
- ¼ cup (60g) diced bacon
- 10 bacon rashers, rind removed
- Crushed BBQ chips
- 2 fresh jalapenos, sliced for garnish
- Bring the cream cheese to room temperature, then combine in a bowl with spices, seasonings, grated cheese and diced bacon, mix through
- Slice pork loin into 40mm cuts(just thinner than the width of the bacon).
- Cut a pocket into the side of the pork.
- Place cream cheese mixture into piping bag and fill the pocket of the pork. Wrap the outside with bacon and secure with a truss. Note: Leave a 10mm gap between the top of the pork loin and the top of the bacon to create an area for the chips to sit without falling off
- Crush BBQ chips and place on top of steak.
- Garnish with a slice of jalapeno.
Pork popper mignon ingredients
Pork, Bacon (You must include all the ingredients from the label), Cream cheese (You must include all the ingredients from the label), Grated cheese (You must include all the ingredients from the label), Diced bacon (You must include all the ingredients from the label), BBQ Chips (You must include all the ingredients from the label), Ground coriander (You must include all the ingredients from the label), Garlic powder (You must include all the ingredients from the label),Onion powder (You must include all the ingredients from the label), salt.
Ingredients Listing – Disclaimer
All value added recipes must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
