Jalapeño Popper-Stuffed Pork Tenderloin

with buttermilk ranch sauce and arugula salad

$9.95 per serving

Aptly named because you can just "pop" them into your mouth, jalapeño poppers are a fixture appetizer on menus across the country. We thought the subtle heat of seeded jalapeños mixed with tangy cream cheese and cheddar was too good not to elevate to entrée status. A cooling, creamy ranch sauce will keep you from breaking a sweat, and an arugula salad adds freshness for a meal that's rich in flavor and healthy to boot.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    615
  • Carbohydrates
    22g
  • Fat
    35g
  • Protein
    55g
  • Sodium
    1868mg
  • Prep & Cook Time
    50-60 min.
  • Cook Within
    6 days
  • Difficulty
    Expert
  • Spice Level
    Medium
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
Sign Up Today Download Recipe Card
  • In The Box

  • 1 oz. Cream Cheese
  • 2 Jalapeño Peppers
  • 3 oz. Grape Tomatoes
  • 1 Butcher's Twine
  • 1 Pork Tenderloin
  • 1½ oz. Shredded Cheddar Cheese
  • 5 fl. oz. Evaporated Whole Milk
  • ½ Tbsp. Powdered Ranch Seasoning
  • 1 fl. oz. Seasoned Rice Vinegar
  • 3 oz. Shredded Red Cabbage
  • 2 oz. Baby Arugula
Jalapeño Popper-Stuffed Pork Tenderloin with buttermilk ranch sauce and arugula salad
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Jalapeño Popper-Stuffed Pork Tenderloin with buttermilk ranch sauce and arugula salad
    1

      Before Cooking

    Prepare the Ingredients

    Stem jalapeño peppers, halve, seed, and mince. For more heat, leave some or all seeds in. Halve grape tomatoes. Cut butcher’s twine into four 9” lengths. Pat pork tenderloin dry.

  • Jalapeño Popper-Stuffed Pork Tenderloin with buttermilk ranch sauce and arugula salad
    2

    Butterfly the Tenderloin

    Lay pork on a separate 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 an heavy object like a small pot, pound to an even ⅓" thickness. Season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Jalapeño Popper-Stuffed Pork Tenderloin with buttermilk ranch sauce and arugula salad
    3

    Stuff and Tie the Tenderloin

    Combine cream cheese, cheddar cheese, 2 Tbsp. warm water, 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.

  • Jalapeño Popper-Stuffed Pork Tenderloin with buttermilk ranch sauce and arugula salad
    4

    Roast the Tenderloin and Make Sauce

    Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add tenderloin to hot pan, bending to fit if necessary. Cook until golden brown on three sides, 8-10 minutes. Transfer to baking sheet and roast until tenderloin reaches a minimum internal temperature of 145 degrees, 20-25 minutes. Rest 5 minutes. 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 until slightly thickened, 1 minute. Taste, and add remaining ranch seasoning if desired.

  • Jalapeño Popper-Stuffed Pork Tenderloin with buttermilk ranch sauce and arugula salad
    5

    Make the Salad

    Place seasoned rice vinegar, 1½ Tbsp. olive oil, red cabbage, tomatoes, and arugula in a medium mixing bowl. Toss to combine and season to taste with salt and pepper.

  • Jalapeño Popper-Stuffed Pork Tenderloin with buttermilk ranch sauce and arugula salad
    6

    Plate the Dish

    Cut twine from pork and slice into ¾"-1" rounds. Spoon sauce onto plate, place salad next to sauce, and arrange sliced pork on sauce.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
Sign Up Today Download Recipe Card