New Mexico Chile Stuffed Pork Tenderloin

Photo by Bob N.
Adapted from iamnm.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from iamnm.com

Ingredients

  • 1

    Clove Garlic

  • 1

    Package Pork Tenderloin — butterflied lengthwise

  • 1

    Large Onion

  • 2 Each

    Red Bell Peppers (diced finely)

  • 1 1/2

    cup New Mexico Green Chile (roasted, seeded, chopped)

  • 2

    Tablespoons Salted Butter (Melted)

  • Salt

  • Pepper

  • 1/2

    Cup Chicken Broth

  • 3/4

    Cup Mozzarella Cheese (shredded)

Directions

Preheat the oven to 350ºF Mix the red bell peppers, onions, garlic and New Mexico chiles and shredded mozzarella in a large mixing bowl, set aside. Lay the pork on a cutting board and open it up. Fill the tenderloin with the red bell peppers, onions, garlic and New Mexico chiles from end to end. Close the pork and secure it with butchers twine. Brush the pork with the butter and season it with salt and pepper. In a roasting pan with a rack, pour in the chicken broth and place on rack. Cover with aluminum foil and place in the oven for 40 minutes and let it rest for 10 minutes before slicing. Note For a more intense flavor, marinate the pork in the refrigerator over night with a marinade of your choice. **You may also sear the pork on a bbq grill to add a smoky flavor.

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