New Mexico Green Chile Stuffed Pork Tenderloin • I am New Mexico

New Mexico Green Chile Stuffed Pork Tenderloin

(September 6, 2016)—When it comes to New Mexico cuisine, you cannot omit the green chile. With it’s commanding flavor, you can add it to just about anything. As a world renowned favorite, pork tenderloin is the perfect addition to a rival world-class flavor, green chile, from no other than the beautiful Land of Enchantment, New Mexico.
Here is a delicious pairing of the two ingredients, that will leave your mouth watering for more.
New Mexico Chile Stuffed Pork Tenderloin

IG: firebirdschileco

IG: firebirdschileco


  • 1 Clove Garlic
  • 1 Package Pork Tenderloin — butterflied lengthwise
  • 1 Large Onion
  • 2 Each Red Bell Peppers (diced finely)
  • 1 1/2 cup New Mexico Green Chile (roasted, seeded, chopped)
  • 2 Tablespoons Salted Butter (Melted)
  • Salt
  • Pepper
  • 1/2 Cup Chicken Broth
  • 3/4 Cup Mozzarella Cheese (shredded)
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.
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.

Click Here To Print New Mexico Chile Stuffed Pork Tenderloin Recipe

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