| Cuisine: Mexican | Type: Main Course | Serves: 4-6 |
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Source:
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New Mexico web site |
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Attributes:
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Comments:
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Our 1st go at this was good, but nothing like the photo that accompanied the recipe. What I'm writing here is what I want to try next time. I'm adjust both ingredients and method. |
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Serving Suggestions:
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We served this with some spicy pinto beans and cornbread |
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Ingredients:
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1 clove garlic, finely chopped 1 large yellow onion, finely chopped 1 red bell pepper, diced 1-1/2 cups New Mexico (Hatch) green chile, (chopped?) 2 cups mozzarella cheese, shredded 1 package pork tenderloin (typically two loins) 2 tbs. salted butter, melted Salt & pepper 1/2 cup chicken broth Can be halved. Keep chicken broth amount as is. |
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Instructions:
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1. Preheat oven to 350°F. You can also light a grill to put a sear on the outside for a smoky flavor. 2. Mix the garlic, yellow onion, red bell pepper, mozzarella cheese together in a bowl. Sprinkle with some salt and pepper. 3. Gently butterfly the tenderloins lengthwise by cutting a spiral butterfly cut. They should become about 1/4" thick or less and 6" or so wide. Pound out some if desired for a consistent thickness. 4. Smear the garlic, onion, pepper, cheese mixture evenly over the tenderloin leaving 1" on one long side uncovered. Lay pieces of green chile over to cover. (Or, use chopped green chiles in the mixture). 5. Gently roll up toward the 1" uncovered side. Roll tightly, but don't squeeze the filling out too much. Tie at intervals with kitchen string. 6. At this point in the original recipe, you would put the tenderloin in a roasting pan on a rack, coat with melted butter, salt and pepper it, pour chicken broth into the bottom of the pan, cover tightly with foil and cook in the oven for 40 minutes. Allowing the tenderloin to rest for 10 minutes before slicing and serving. I propose an alternate method or two: 1) Sear the tenderloin roll in a large cast iron skillet to get a nice browning on all sides. Pour in the chicken broth and place in the oven, turning gently a few times, and cook until done--probably 20 to 30 minutes. Go for a 160° internal temp before resting. 2) Similarly, grill the tenderloin roll to get a nice sear and good color. Place in a roasting pan, perhaps on a rack, add the chicken broth, cook in the oven for 20 to 30 minutes as above. Ideally, you want a tenderloin that is seared and brown on the outside and when cut runs with some melted cheese. |
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Related recipes:
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None |
2016-11-24