Jalapeño Popper Stuffed Pork Tenderloin with buttermilk cream and arugula salad

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 oz. Cream Cheese
  • 1 Butcher's Twine
  • 3 oz. Grape Tomatoes
  • 2 Jalapeño Peppers
  • 1 Pork Tenderloin
  • 11/2 oz. Shredded Cheddar Cheese
  • 5 fl. oz. Canned Evaporated Whole Milk
  • 2 tsp. Powdered Ranch Seasoning
  • 1 fl. oz. Seasoned Rice Vinegar
  • 3 oz. Baby Arugula
  • 2 oz. Shredded Red Cabbage

Directions

  1. Preheat oven to 375 degrees. Set cream cheese on counter to soften. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.

  2. Cut butcher’s twine into four 9” lengths. Halve grape tomatoes. Stem jalapeño, halve, seed, and mince. If you like spice, leave some or all the seeds in. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Rinse pork tenderloin and pat dry.

  3. Lay pork on a cutting board. Hold knife blade parallel to board and carefully make a lengthwise cut through center of pork, using your free hand to steady pork. Stop short of opposite edge of tenderloin so pork remains in one piece and opens like a book. Cover with plastic wrap. Using a meat mallet, rolling pin, or small pan, pound to an even ⅓" thickness. Season both sides with ½ tsp. salt and ¼ tsp. pepper.

  4. Combine 2 Tbsp. warm water, cream cheese, cheddar cheese, and jalapeños (to taste) in a small mixing bowl. Mixture should be easily spreadable, like peanut butter. If too thick, add water 1 Tbsp. at a time to reach correct consistency. Spread evenly on butterflied pork, leaving a 1” border. Roll tenderloin lengthwise, completely enclosing stuffing. Tie pork shut, spacing four knots of butcher’s twine across the length of the tenderloin.

  5. Heat a medium non-stick pan over medium heat. Add 2 tsp. olive oil and tenderloin to hot pan, bending to fit if necessary. Cook 8-10 minutes, or until golden brown on all sides. Transfer to prepared baking sheet and roast 20-25 minutes, or until tenderloin reaches a minimum internal temperature of 145 degrees. Remove from oven and let rest 5 minutes. Meanwhile, wipe pan clean and place over medium-high heat. Add evaporated milk and half the ranch seasoning to hot pan. Bring to a simmer and cook 1 minute, or until slightly thickened. Taste, and add remaining ranch seasoning if desired.

  6. Combine seasoned rice vinegar, 1 ½ Tbsp. olive oil, arugula, red cabbage, and tomatoes in a medium mixing bowl. Toss to combine and season to taste with salt and pepper.

  7. Cut twine from pork and slice into 1 ½” rounds. Spoon sauce onto plate, place salad next to sauce, and arrange sliced pork on sauce.

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