Description
Enjoy the bold flavors of the Southwest with my Hatch Green Chile Stuffed Pork Tenderloin. Tender pork, smoky Hatch chiles, and creamy mozzarella come together, enhanced by a sweet brown sugar rub and cherry wood smoke. Perfect for grilling season.
Ingredients
- 1.7 lb Smithfield Original Recipe Fresh Pork Loin Filet
- 1/4 cup Kinder's Brown Sugar Rub
- 4 Hatch Green Chilis
- .30 lbs Briati Low Moisture Whole Milk Mozzarella
- 1 cup Cherry Wood Smoking Chips
Instructions
- Step 1: Soak cherry wood smoking chips in water for at least 2 hours, or overnight.
- Step 2: Preheat grill to 375°F
- Step 3: Trim excess fat or silver skin. Slice lengthwise without cutting through. Flatten to 1/4″ thickness using a mallet. Season inside of pork with 1/2 of the rub.
- Step 4: Roast chilis over an open flame until charred. Steam in a sealable bag for 10 minutes. Peel off skin, remove tops, slit, and remove seeds.
- Step 5: Lay chilis lengthwise on the pork. Slice mozzarella in to long strips and place over chilis. Roll the pork, tucking in the cheese. Season outside with remaining rub. Secure with butcher’s twine or skewers.
- Step 6: Place soaked chips in a smoker box on grill grates. Add pork when chips start to smoke.
- Step 7: Smoke pork on indirect heat, rotating during cooking, until internal temperature reaches 145°F (30-35 minutes).
- Step 8: Rest pork under foil for 5-10 minutes. Slice and serve.
