NEW MEXICO CHILE STUFFED PORK TENDERLOIN RECIPE - (3.5/5)
Provided by BobN
Number Of Ingredients 10
Steps:
- 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. Note 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.
NEW MEXICAN RUBBED PORK TENDERLOIN WITH SWEET POTATO TAMALE AND PECAN BUTTER
Steps:
- Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan, over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8 to 10 minutes.
- Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate. Drizzle with the Bourbon-Ancho Sauce. Place a Sweet Potato Tamale, topped with Pecan Butter next to the slices of pork.
- Combine all ingredients in a small bowl.
- Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until completely reduced. Add the remaining ingredients and cook until reduced by half. Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, add the remaining 2 tablespoons of bourbon and cook for 2 minutes. Season with salt.
- About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.
- Puree the corn, onion, roasted garlic, and stock in a food processor. Transfer the mixture to a mixing bowl and cut in the butter and shortening. Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat. Fold in the sweet potato puree, cinnamon, cloves, allspice, and maple syrup. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out.
- Remove the cornhusks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches. Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. (If the masa drips out a little at the seam, that is no problem.) Tie each end of the bundle with a strip of cornhusk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie.
- Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes. To Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each with 1 tablespoon of Pecan Butter.
- Combine all ingredients in a bowl. Scrape into a ramekin and refrigerate until solid, about 2 hours.
CHEESE-STUFFED PORK TENDERLOIN
My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.
Provided by Melanie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h50m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
- Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 348.5 calories, Carbohydrate 27.7 g, Cholesterol 84.8 mg, Fat 11.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 403.1 mg, Sugar 2.7 g
SOUTHWEST STUFFED PORK TENDERLOIN
Sight, smell, taste-nearly all your senses will thank you for going Southwestern with this entree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Saute red pepper in oil in a large skillet until tender. Add garlic and cook 1 minute longer. Add the spinach, chipotle pepper and cumin; cook until spinach is wilted., Make a lengthwise slit down center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness; remove plastic., Sprinkle salt and pepper over pork; top with spinach mixture and cheese., Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place tenderloins in a shallow baking pan., Bake, uncovered, at 425° for 20-25 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before slicing. Discard string and toothpicks. Serve with rice and salsa.
Nutrition Facts :
PORK AND NEW MEXICAN CHILE SAUCE
Steps:
- Preheat oven to 375°F.
- Roast pork in a 2 1/2- to 3-quart shallow baking dish, uncovered, in middle of oven, stirring occasionally, 30 minutes.
- While pork is roasting, soak chiles in a bowl in just enough boiling-hot water to cover until softened, about 20 minutes. Drain chiles, discarding soaking water and stems.
- Purée chiles, garlic cloves, garlic powder, 3 cups water, and salt in a blender until smooth. Stir sauce into pork and bake, uncovered, stirring occasionally, until pork is tender, about 45 minutes.
CHILI PORK TENDERLOIN
This lean (but not mean) dinner takes the tough out of pork and puts the tender back in tenderloin. -Renee Barfield, Thomaston, Georgia.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients; brush over pork. , In a large ovenproof skillet, brown pork in oil on all sides. , Bake at 375° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 224 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 529mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
MEXICAN PORK AND GREEN CHILE STEW
Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter, or black beans and white rice.
Provided by Seanzilla
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large Dutch oven or large pot over medium heat.
- Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
- Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
- Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
- Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 25.5 g, Cholesterol 81.8 mg, Fat 19.2 g, Fiber 2.2 g, Protein 32.4 g, SaturatedFat 8.4 g, Sodium 436.2 mg, Sugar 4 g
More about "new mexico chile stuffed pork tenderloin recipe 355"
NEW MEXICO GREEN CHILE STUFFED PORK TENDERLOIN
From iamnm.com
NEW MEXICO GREEN CHILE STUFFED PORK TENDERLOIN
From mastercook.com
RECIPES | I AM NEW MEXICO | STUFFED PORK TENDERLOIN, TENDERLOIN …
From pinterest.ca
GREEN CHILI STUFFED PORK TENDERLOIN - CREATE THE MOST AMAZING …
From recipeshappy.com
NEW MEXICO GREEN CHILE STUFFED PORK TENDERLOIN – I AM NEW MEXICO
From pinterest.com.au
NEW MEXICO PORK CHILI RECIPE - FOOD NEWS
From foodnewsnews.com
CHILE-MARINATED PORK TENDERLOIN - SAN PASQUAL’S KITCHEN
From sanpasqualskitchen.com
NEW MEXICO CHILE STUFFED PORK TENDERLOIN | JKGOURMET | COPY ME …
From copymethat.com
NEW MEXICO CHILE STUFFED PORK TENDERLOIN
From irtysh-paperbox.blogspot.com
NEW MEXICO CHILE STUFFED PORK TENDERLOIN
From recipesfoodshania.blogspot.com
NEW MEXICO CHILE STUFFED PORK TENDERLOIN
From easyrecipehomemade.blogspot.com
NEW MEXICO GREEN CHILE PORK SLOW COOKER STEW - MY TURN FOR US
From myturnforus.com
PORK TENDERLOIN RECIPE - HOLIDAY STUFFED PORK TENDERLOIN
From howsweeteats.com
NEW MEXICO GREEN CHILE STUFFED PORK TENDERLOIN RECIPE
From bryont.net
STUFFED PORK TENDERLOIN (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
NEW MEXICO CHILE STUFFED PORK TENDERLOIN | DELICIOUS RECIPES IDEAS
From yummypedia.blogspot.com
NEW MEXICO CHILE STUFFED PORK TENDERLOIN RECIPE - IAMNM
From iamnm.com
NEW MEXICO CHILE STUFFED PORK TENDERLOIN | DIVA RECIPE
From divarecipes.blogspot.com
SOUTHWESTERN STUFFED PORK LOIN RECIPE - FOOD NEWS
From foodnewsnews.com
NEW MEXICO CHILE STUFFED PORK TENDERLOIN - BEST RECIPE NOW
From bestrecipesnows.blogspot.com
MYFRIDGEFOOD - GREEN CHILE STUFFED PORK
From myfridgefood.com
CHORIZO STUFFED PORK ROAST WITH THREE CHILES ADOBO - PATI JINICH
From patijinich.com
NEW MEXICO HATCH GREEN CHILE STUFFED PORK TENDERLOIN – I AM …
From pinterest.ca
STUFFED PORK TENDERLOIN - DINNER AT THE ZOO
From dinneratthezoo.com
NEW MEXICO HATCH GREEN CHILE STUFFED PORK TENDERLOIN | RECIPE …
From recipecloudapp.com
ITALIAN STUFFED PORK TENDERLOIN - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
PORK TENDERLOIN WITH MILD NEW MEXICO RED CHILI SAUCE | RECIPES …
From arcamax.com
STUFFED PORK TENDERLOIN WITH CARAMELIZED ONIONS - HEY GRILL HEY
From heygrillhey.com
10 BEST STUFFED PORK TENDERLOIN WITH STUFFING RECIPES - YUMMLY
From yummly.com
SICILIAN STUFFED PORK TENDERLOIN | CANADIAN LIVING
From canadianliving.com
10 BEST PORK TENDERLOIN WITH GREEN CHILE RECIPES - YUMMLY
From yummly.com
HOW TO COOK GREEN CHILI STUFFED PORK TENDERLOIN - YOUTUBE
From youtube.com
NEW MEXICO CHILE STUFFED PORK TENDERLOIN RECIPE
From pinterest.com
NEW MEXICO GREEN CHILE STUFFED PORK TENDERLOIN | RECIPE - PINTEREST
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love