Jalapeño Popper Stuffed Pork Tenderloin

Ingredients

• 1 oz Cream Cheese
• 1 Butcher’s Twine
• 3 oz Grape Tomatoes
• 2 Jalapeño Peppers
• 1 Pork Tenderloin
• 1 ½ oz Shredded Cheddar Cheese
• 5 oz Canned Evaporated Whole
• Milk
• 2 tsp. Powdered Ranch Seasoning
• 2 Tbsp. Seasoned Rice Vinegar
• 3 oz Baby Arugula
• 2 oz Shredded Red Cabbage
• Olive Oil
• Salt Pepper
• grape tomatoes. Stem jalapeño, halve, seed, and
• mince. If you like spice, leave some or all the seeds in.
• working with jalapeño. Rinse pork tenderloin and pat

Instructions

1. 1

   Cook Within: When pounding meat, work from center towards edges to help achieve even thickness throughout tenderloin. Chile rellenos is a Tex-Mex dish traditionally made by stuffing hollowed-out poblano peppers with cheese and deep frying. A handheld version using jalapeños and cream cheese first came to prominence in

2. 2

   Prepare the Ingredients: 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

3. 3

   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 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 sim- mer and cook 1 minute, or until slightly thickened. Taste, and add remaining ranch seasoning if desired. Butterfly the Tenderloin 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. 4

   Make the Salad: Combine seasoned rice vinegar, 1 ½ Tbsp. olive oil, arugula, red cabbage, and tomatoes in a medium with salt and pepper.

5. 5

   Combine 2 Tbsp. warm water, cream cheese,: cheddar cheese, and jalapeños (to taste) in a small 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.

6. 6

   Plate the Dish: 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. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts from jalapeño greatly reduces its spiciness. Control spice level of this dish by using less jalapeño or omitting entirely for a mild-but-still-delicious • Ranch seasoning is highly flavorful. Start by adding half the provided amount, taste, and add more if desired. the recipe before you start–we promise it will be time • Set cream cheese on counter

7. 7

   Cut butcher’s twine into four 9” lengths. Halve