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Kitchen Window's Stuffed Latin Pork Tenderloin
Pork Tenderloin Ingredients
2 pork tenderloins, (each tender cut into 3 pieces)
1 recipe achiote paste (see recipe below)
3 poblanos, roasted, seeds and stem removed, fine diced
1/4 cup queso fresco, fine diced (Mexican cheese)
Method
1. Prepare achiote paste, reserve 2 tablespoons
2. Rub paste over loin, let stand at room temperature about 1/2 hour.
3. In a small bowl combine poblanos, queso fresco and reserved achiote paste
4. Using a boning knife, on the cut side of the tender loin, cut a slit to the opposite end of the loin. If you look at the end of it, it should look like a doughnut.
5. Stuff each loin piece with poblano mixture
6. Pre-heat grill on high about 10 minutes
7. Sear pork until grill marks appear. About 4 minutes per side. Loin should release from the grate when they are ready to turn.
8. Reduce heat to medium or move to cooler part of grill.
9. Allow pork to finish cooking. Grill until the internal temperature of the chop reaches 145 degrees*. This is your preliminary temperature, not the finished temperature. Remove the pork to a platter and allow to rest about 10 minutes. During this time, the food will continue to cook and the temperature will continue to rise. This also allows the juices in the meats to redistribute. According to USDA guidelines, your finished temperature should at least 165 degrees.
Achiote Paste Ingredients
5 tablespoons achiote (annatto) seeds
2 teaspoons cumin seeds
1 tablespoon smoked black pepper
1⁄4 teaspoon allspice
1 jalapeno roasted, stem and seeds removed
1/4 cup orange juice
1/2 cup white vinegar
1 lemon, juiced
2 cloves garlic
salt
Method
1. Combine all ingredients in a blender, puree
Serves 6
Recipe Featured on:
Fox 9 Morning Show - Stay Fit with Fox 9
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