Ingredients: |
Ingredients: Purée:
9 Hatch Chilies (roasted, skinned, and stemmed)
1 avocado, small (peeled and pit removed)
1 tsp. honey
1 lime, juiced
2 tbsp. vegetable oil
Salt & Pepper to taste
Marinade:
2 Pork Tenderloins (about 2 lbs. total) trimmed, butterflied and flattened to between ¼ - ½ inch
1/2 c. Tequila
1/4 c. vegetable oil
2 tbsp. Cajun Seasoning (ex. Slap Ya Mama)
2 shallots, minced
4 limes, zested and juiced
3 Hatch chilies, (roasted, skinned and stemmed)
1 small bunch diced cilantro, chopped
Filling:
1 8 oz. package of cream cheese, softened
1 cup Habanero Jack cheese, shredded
6 slices of bacon
4 shallots, minced
2 large, or 4 small cloves of garlic, minced
1/4 cup cilantro, finely chopped
2 tbsp. Tequila
1 tsp. Cajun seasoning
12 or more Hatch chilies (roasted, peeled, stemmed and halved)
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Directions: |
Directions:Start by making your Hatch and Avocado Puree: Puree first 4 ingredients in a blender. With blender running drizzle the oil in to emulsify. Season to taste with salt and pepper.
Next, butterfly and flatten your pork tenderloin and marinate it. Mix all marinade ingredients and put in a container with the flattened pork tenderloins. Cover the pork on all sides with marinade, cover and refrigerate for 1 hour flipping the pork halfway through.
While the pork marinates make your filling: Cook bacon until crisp, set aside to drain and then crumble. In about 1 tbsp. of reserved bacon grease, cook the shallot and garlic until tender. Pour the tequila in and deglaze the pan, stirring until the tequila evaporates. Remove from heat and let cool.
In a bowl mix softened cream cheese, Cajun seasoning, and cilantro with the cooled shallot and garlic mixture.
Remove the pork from the marinade and lay out on a cutting board. Cover the tenderloin with Hatch chilies. leaving a 1-inch space around the sides. Spread 1/2 the cream cheese mixture on top of the chilies. Sprinkle 1/2 cup of the Habanero Jack cheese on top of the cream cheese. Top the cheese with 1/2 the crumbled bacon. Roll and tie the tenderloin about every 1 inch or so. (It's okay if some of the filling comes out.) Repeat with the second tenderloin. Salt and pepper the outsides of both tenderloins.
Grill over direct heat about 3 minutes per side (12 minutes total) to sear. Remove to indirect heat and tent with foil. Cook until a digital thermometer reads 145 degrees in the thickest part.
Remove from grill and let rest, tented with foil for 10 minutes.
Remove strings and slice into 1-inch pinwheels and serve with the Hatch-Avocado purée. |
This recipe for Hatch-tastic Cheesy Pork Tenderloin w/Hatch Purée (Top Ten Grand Prize Winner) is from