Possibly one of the most under-utilized and reasonably priced cuts of meat around is the pork tenderloin. One of the greatest “quick meal” fixes available, this sumptuous, little piece of pork can easily go from the fridge to the table in less than an hour. Whether for simple sandwich makings, or for the most lavish, special occasion meal, this little guy is as tasty and versatile as it gets. This stuffed version combines some really special flavors and textures: Poblano Peppers, Portobella Mushrooms and Monterrey Jack Cheese (although others would serve just as well).
- 1 Pork tenderloin (approximately 3/4 lb.)***
- 2 Poblano peppers
- 2 Portobello mushrooms sliced
- Monterey Jack Cheese
- Dizzy Pig® Raging River rub
- Roast poblano on the grill, or under the broiling unit of the oven.
- Cook and flip the peppers until all sides are blistered. Don’t overcook; just watch until the skin begins to blister.
- Place peppers in a paper bag to steam and cool down.
- Peel skin from the pepper.
- Remove the stem, seeds and inner veins from the peppers and set aside.
- Using a very sharp knife, cut a pocket from end to end and nearly all the way through the tenderloin.
- Open the pocket and insert pieces of the Poblano, mushroom slices and the cheese.
- Season the pocket ingredients lightly with Raging River and close the pocket.
- Secure pocket using small skewers, toothpicks, or tie with twine.
- Season the entire tenderloin with Raging River and set aside for a few minutes to allow the rub to melt into the meat.
- Prepare grill with hot fire (in the 600-700°F range), and sear meat on both sides for a minute.
- Remove the meat from the grill and stabilize the fire at approximately 400°F degrees.
- Place the meat back on the grill and turn every few minutes until the internal temperature is between 142-145°F***
- Rest 10 minutes before serving
*** Because some folks are picky about the doneness of their pork, it might be wise to select your tenderloins so that they can be cooked as individual servings.