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.