Spicy Jalapeno Stuffed Pork Tenderloin
Spicy Jalapeno Stuffed Pork Tenderloin
1 1-to-1 ¼ -pound pork tenderloin (500 g)
4 fresh jalapeno chili peppers, seeded, and chopped very fine
2 plum tomatoes, chopped and seeded into medium dice
2 tablespoons minced fresh cilantro (30ml)
2 tablespoons lime juice (30ml)
2 teaspoons minced garlic (10ml)
1 shallot chopped fine
2 tablespoons fresh oregano (30ml)
2 tablespoons olive oil (30ml)
salt and pepper to taste
Seed and chop a jalapeno, dice garlic, chop shallot, tomato and cilantro. Combine in a bowl with lime juice and olive oil, salt & pepper. Set aside.
Trim the silver skin off of the tenderloin. Next butterfly the tenderloin by slicing through horizontally with a knife. Place the tenderloin on top of a large piece of plastic wrap. Carefully and delicately pound with a mallet for an even surface about ½“ thick.
Spread mixture chili tomato mixture onto meat and roll up tightly using plastic wrap as guide, but being sure not to incorporate the plastic into the roll. Tie the tenderloin with several short pieces of string every two inches to secure. Then cover with the plastic wrap and place into the refrigerator for 2 hours and up to overnight.
Remove from refrigerator. Take pork loin out of plastic wrap. Drizzle with oil and season with salt and pepper.
Preheat the grill to medium heat. Oil the grill and add the pork loin. Cook turning occasionally until golden brown char marks are achieved. Reduce heat to low. Close lid and continue to cook for 20 minutes or until the internal thermometer reaches 160F.
Remove from grill and tent with foil for 10 minutes. Slice in ½ inch medallions and serve.
Serves 4-6
1 1-to-1 ¼ -pound pork tenderloin (500 g)
4 fresh jalapeno chili peppers, seeded, and chopped very fine
2 plum tomatoes, chopped and seeded into medium dice
2 tablespoons minced fresh cilantro (30ml)
2 tablespoons lime juice (30ml)
2 teaspoons minced garlic (10ml)
1 shallot chopped fine
2 tablespoons fresh oregano (30ml)
2 tablespoons olive oil (30ml)
salt and pepper to taste
Seed and chop a jalapeno, dice garlic, chop shallot, tomato and cilantro. Combine in a bowl with lime juice and olive oil, salt & pepper. Set aside.
Trim the silver skin off of the tenderloin. Next butterfly the tenderloin by slicing through horizontally with a knife. Place the tenderloin on top of a large piece of plastic wrap. Carefully and delicately pound with a mallet for an even surface about ½“ thick.
Spread mixture chili tomato mixture onto meat and roll up tightly using plastic wrap as guide, but being sure not to incorporate the plastic into the roll. Tie the tenderloin with several short pieces of string every two inches to secure. Then cover with the plastic wrap and place into the refrigerator for 2 hours and up to overnight.
Remove from refrigerator. Take pork loin out of plastic wrap. Drizzle with oil and season with salt and pepper.
Preheat the grill to medium heat. Oil the grill and add the pork loin. Cook turning occasionally until golden brown char marks are achieved. Reduce heat to low. Close lid and continue to cook for 20 minutes or until the internal thermometer reaches 160F.
Remove from grill and tent with foil for 10 minutes. Slice in ½ inch medallions and serve.
Serves 4-6
Comments