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

Ingredients

• Jalapeño Poppers

  • 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

• Filling

  • 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

• Pork Parcels

  • 1 large pork tenderloin, about 1 1/3 lb (600 g) or 2 small tenderloins
  • 4 slices bacon
  • 1 tbsp (15 ml) vegetable oil

• Red Cabbage Slaw

  • 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