Cheesy Jalapeno Popper Hasselback Pork Loin Roast
Last updated Oct 19, 2026
This Cheesy Jalapeno Popper Hasselback Pork Loin turns a lean, flavorful cut of pork into a crowd-pleasing centerpiece. By slicing the pork loin Hasselback-style, every pocket is stuffed with a rich cream cheese filling, fresh jalapeno boats, and melted cheddar. Baked alongside sweet bell peppers and red onions, then brushed with a sweet and spicy honey-chili glaze, it's juicy, savory, and perfectly spiced.
Cheesy Jalapeno Popper Hasselback Pork Loin Roast
Servings: 2-3
Total: 60 min
Prep: 45 min
Cook: 15 min
Ingredients
For the Pork Roast & Rub:
- 3 lbs pork loin roast
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tsp garlic powder
- 1 tbsp smoked paprika
- 200g cream cheese, softened
- 100g shredded cheddar cheese
- 5 fresh jalapenos (divided: 2 finely chopped for the filling, 3 halved and seeded for stuffed boats)
- ¼ cup scallions (green onions), finely chopped
- ½ tsp garlic powder
- ¼ tsp black pepper
- 6-8 slices cheddar cheese
- 1 large red onion, diced into bite-sized chunks
- 2 large bell peppers (red and yellow), diced into bite-sized chunks
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 3 tbsp honey
- 1 tbsp melted butter
- 2 tsp chili oil
- 1 tsp fresh lemon juice
Recipe Instructions
1
Prep and Season the Pork Loin: Preheat your oven to 375°F (190°C). Place the pork loin on a cutting board. Make crosswise cuts along the roast about 1 to 1½ inches apart, cutting roughly 3/4 of the way through (do not cut all the way through). Transfer the pork to a baking tray. Drizzle with 1 tablespoon of olive oil, then rub uniformly with salt, black pepper, garlic powder, and paprika, ensuring spices get into the slits.
2
Make the Jalapeno Popper Filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar, 2 finely chopped jalapenos, chopped scallions, garlic powder, and black pepper. Stir until smooth and well blended.
3
Stuff the Jalapenos and Pork Roast: Halve the remaining 3 jalapenos lengthwise and scoop out the seeds and ribs. Spoon a generous amount of the cream cheese mixture into each jalapeno half, then top with a slice of cheddar cheese. Insert one stuffed jalapeno boat into each Hasselback pocket of the pork roast.
4
Add Vegetables and First Bake: Scatter the diced red onions and bell peppers in the baking tray surrounding the pork loin. Drizzle the vegetables with olive oil and season with salt and black pepper. Roast in the preheated oven at 375°F (190°C) for about 30 to 35 minutes until the pork begins to brown and the cheese is melted and bubbly.
5
Glaze and Finish Cooking: In a small bowl, whisk together the honey, melted butter, chili oil, and lemon juice. Remove the roast from the oven and generously brush the sweet-and-spicy glaze over the top and sides of the pork loin. Return to the oven for another 10 to 15 minutes.
6
Check Internal Temperature and Rest: Insert the TempPro TP622W Instant-Read Meat Thermometer into the thickest part of the meat (avoiding the cheese filling). The pork is ready when it reaches an internal temperature of 145°F to 150°F (63°C-66°C). Remove from the oven and let the roast rest for 10 minutes before slicing and serving alongside the roasted peppers and onions.
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