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1 октября, 2025

Dominique Rioux’s Jalapeño Popper-Stuffed Pork Parcels with Red Cabbage Slaw

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This recipe by chef Dominique Giroux is an original dish to make in the fall. To make these parcels, stuff the jalapeño peppers with the cheese and onion mixture. Then wrap them in a ground pork mixture before wrapping them in a pork tenderloin cutlet. Then roll each in a slice of bacon and gently […]

Servings: 4
Prep Time: 1 hr 15 min
Cook Time: 30 min
Total Time: 1 hr 45 min

Ingredients

  • 1/4 cup (65 g) cream cheese, softened
  • 1/4 cup (25 g) Tex-Mex cheese, grated
  • 1 garlic clove, finely chopped
  • 1 green onion, finely chopped, white and green parts separated
  • 4 small jalapeño chili peppers
  • 2 tbsp (30 ml) beer or water, cold
  • 1 1/2 tsp salt
  • 1/2 c. tsp onion powder
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cumin
  • 1/4 tsp chili powder
  • 1 lb (450 g) medium-lean ground pork
  • 1 large pork tenderloin, about 1 1/3 lb (600 g) or 2 small tenderloins
  • 4 slices bacon
  • 1 tbsp (15 ml) vegetable oil
  • 1 tbsp (15 ml) mayonnaise
  • 1 tbsp (15 ml) sour cream
  • 1 1/2 tsp onion powder
  • 1 lime, zest finely grated and juiced
  • Hot sauce, to taste
  • 2 green onions, finely chopped
  • 1 carrot, grated
  • 1 mango, ripe but firm, julienned
  • 1 radish, thinly sliced on mandoline
  • 1/2 red cabbage, thinly sliced on mandoline
  • 1/4 cup (10 g) cilantro leaves, finely chopped

Instructions

  1. In a bowl, combine both types of cheese with the garlic and white part of the green onion. Transfer to a pastry bag fitted with a plain tip.
  2. On a work surface, cut the stem ends off the jalapeños and remove the seeds. Compost the scraps and seeds. Using the pastry bag, fill the jalapeños with the cheese mixture. Set aside.

This recipe by chef Dominique Giroux is an original dish to make in the fall. To make these parcels, stuff the jalapeño peppers with the cheese and onion mixture. Then wrap them in a ground pork mixture before wrapping them in a pork tenderloin cutlet. Then roll each in a slice of bacon and gently tie with butcher’s twine before cooking. Serve with veggies and a red cabbage slaw for a meal unlike any other.

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