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RECIPE: Jalapeño Popper-Stuffed Pork Tenderloin with buttermilk ranch sauce and arugula salad!

June 14, 2017


This recipe along with the box full of ingredients was delivered by HomeChef. com (read more about it here). 

I have already talked about this amazing new service I got to try called the HomeChef. com. Just as a reminder, Home Chef is a subscription boxes are the hottest thing on the block right now and Home Chef is a similar type subscription food delivery platform that provides an easy way out for busy young millennials when it comes to cooking. In short, it’s a meal service that delivers fresh pre-measured ingredients with recipes and step-by-step instructions. I see many benefits to a service like this for both people who want to learn how to cook and for those who already enjoy cooking, but don’t have the time or energy to meal plan and grocery shop for new recipes. The packages arrive with absolutely everything you need, to include the recipes from that week’s meal plan and spices like salt and pepper (that’s one thing that super impressed me). Also if you want to read my entire review about HomeChef. com and see pro's and con's please clike here.

 

As already mentioned, today's recipe was a part of the box I received from Home Chef and it is one of my favorite dishes, although it was my first time making it by myself. We will be making: Jalapeño Popper-Stuffed Pork Tenderloin with buttermilk ranch sauce and arugula salad! 

 

Aptly named because you can just "pop" them into your mouth, Jalapeño poppers are a fixture appetizer on menus across the country. Home Chef thought that the subtle heat of seeded jalapeños mixed with tangy cream cheese and cheddar was too good not to elevate to entrée status and I agree! 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.

 

What I received 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


What I had:

  • Olive Oil

  • Salt

  • Pepper1

  • Baking Sheet

  • 2 Mixing Bowls

  • 1 Medium Non-Stick Pan
     

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.
 
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.
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.

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.

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.

 

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.

And that is it! I honestly didn't imagine it will be that easy but with great ingredients and detailed instructions I received from HomeChef it was a piece of cake (or should I say a piece of jalapeno popper?). Also, for all of you who are willing to give Home Chef a try use the following code and get $30 off your first purchase: 

 

Disclaimer: The items used for this review has been provided free of charge by HomeChef. com! Views and opinions as well as photos are my own! This post was supported by Mavenx.com!

 

 

 

 

 

 

 

 

 

 

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