Hatch-tastic Cheesy Pork Tenderloin
w/Hatch Purée
Serves 6
Purée:
9 Hatch Chiles (roasted,
skinned, and stemmed)
1 Avocado, small (peeled and
pit removed)
1tsp Honey
1 Lime, juiced
2T Veg. Oil
Salt & Pepper to taste
Purée first 4 ingredients in
a blender. With blender running drizzle the oil in to emulsify. Season to taste
with salt and pepper.
Marinade:
2
Pork Tenderloins (about 2lbs total) trimmed, butterflied and flattened to
between ¼ - ½ “
½ c.
Tequila
¼
c Veg. Oil
2T.
Cajun Seasoning, ex. “Slap Ya Mama”
2
Shallots, minced
4
Limes, zested and juiced
3
Hatch Chiles, (roasted, skinned and stemmed) diced
Cilantro
1 small bunch, chopped
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 ½ way through.
Filling:
1 8oz package of Cream Cheese, softened
1c Habanero Jack cheese, shredded
6 slices of Bacon
4 Shallots, minced
2 large, or 4 small Cloves of Garlic, minced
¼ c Cilantro, finely chopped
2T. Tequila
1tsp Cajun Seasoning
12 or More Hatch Chiles (roasted, peeled, stemmed and halved)
*While the Pork marinates make the sauce and filling.
Cook bacon until crisp, set aside to drain and then crumble.
In about 1TB 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 chiles
leaving a 1” space around the sides. Spread ½ the cream cheese mixture on top
of the chiles. Sprinkle ½ c of the habanero jack cheese on top of the cream
cheese. Top the cheese with ½ the crumbled bacon. Roll and tie the tenderloin about every 1” 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” pinwheels and serve with the Hatch-Avocado Purée.
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