Green Chile Stuffed Pork Tenderoin Recipes

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees F. Arrange chile peppers on a baking sheet. Roast for 25 to 30 minutes or until skins are dark, turning once halfway through roasting. Place chile peppers in a bowl; cover with plastic wrap and let stand for 10 minutes. Carefully remove skins and seeds, chop chile peppers. Set aside.
• In a 5-6 quart dutch oven heat oil over medium-high heat. Add pork; cook until browned. Add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. Add tomatillos, cumin, and oregano; cook for 3 minutes more, stirring occasionally.
• Stir in broth and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans, lime juice and chopped chile peppers. Simmer for 5 minutes more. Stir in cilantro and serve.

Steps:

• Mix together the 5 spices, set aside.
• Trim the silver skin and any excess fat from the tenderloin and pat dry. Rub the spice mixture over the surface of the meat. The heat level can be regulated by how heavily the rub is applied. If the entire amount is used it will have just a little heat to it, but it is tempered somewhat by the sour cream in the gravy.
• Spread the flour on a piece of waxed paper or a plate and gently dredge the seasoned meat.
• Heat the oil in a skillet over medium-high heat, add the tenderloin and brown the meat on one side, 2-3 minutes.
• Turn the meat over, add more oil if desired, and add the diced onions and the minced garlic alongside the meat, stirring them occasionally.
• When the meat is browned (it won't be cooked through), add the diced chiles over and around the meat and pour in the chicken broth.
• Cover, and reduce heat to a simmer.
• Cook for 15-20 minutes, then check for doneness with the meat thermometer, when it reaches 140-145 degrees internally remove the meat to a platter.
• Let meat stand 10 minutes before slicing.
• Meanwhile, stir in the sour cream to the mixture remaining in the skillet until incorporated, to complete the gravy. If the gravy is too thick, stir in the water to thin.
• Serve gravy over meat, rice or pasta, as desired.
• Enjoy.