Hatch-tastic Cheesy Pork Tenderloin With Hatch Purée

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Hatch-tastic Cheesy Pork Tenderloin With Hatch Purée

Serving Size


30 Min


1 Hr 30 Min

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Perfectly cooked pork tenderloin in a fabulous tequila marinade and STUFFED with multiple kinds of cheese, bacon -- and seasonal hatch chiles! This recipe comes from Catherine S. of Fort Worth.


  • 9 Hatch chiles, roasted, skinned, and stemmed
  • 1 small avocado, peeled and pit removed
  • 1 tsp honey
  • 1 lime, juiced
  • 2 tbsp vegetable oil
  • Salt and pepper

  • 2 lb pork tenderloins, trimmed, butterflied, and flattened to between 1/4-1/2 inches
  • 1/2 cup tequila
  • 1/4 cup vegetable oil
  • 2 tbsp Cajun seasoning, ex. “Slap Ya Mama”
  • 2 Shallots, minced
  • 4 Limes zested and juiced
  • 3 Hatch Chiles, diced (roasted, skinned, stemmed)
  • 1 small bunch Cilantro, chopped

  • 1 - 8 oz. package Cream Cheese softened
  • 1 cup Habanero Jack Cheese, shredded
  • 6 slices Bacon
  • 4 Shallots, minced
  • 2 large (or 4 small) cloves Garlic, minced
  • 1/4 cup Cilantro, finely chopped
  • 2 tbsp Tequila
  • 1 tsp Cajun seasoning
  • 12 or more Hatch Chilies (roasted, peeled, stemmed, seeded and halved) enough to cover both of the pork tenderloins leaving a 1" border

Recipe Info

  1. Marinate the pork first, then while that is marinating make the purée and the filling.

  1. Mix all marinade ingredients and put in a container with the flattened pork tenderloins. Cover the pork on all sides with marinade, cover and refrigerate for 1 hour flipping the pork ½ way through.

  1. Purée first 4 ingredients in a blender. With blender running drizzle the oil in, to emulsify. Season to taste with salt and pepper.

  1. Cook bacon in a skillet until crisp (reserving fat), set aside to drain and then crumble. In about 1TB of reserved bacon grease cook the shallot and garlic until tender. Pour the tequila in and deglaze the pan, cooking until the tequila evaporates. Remove from heat and let cool.

  2. In a bowl mix softened cream cheese, Cajun seasoning, and cilantro with the cooled shallot and garlic mixture.

  3. Remove the Pork from the marinade and lay out on a cutting board.  Cover the tenderloin with hatch chiles leaving a 1” space around the sides. Spread ½ the cream cheese mixture on top of the chiles. Sprinkle ½ c of the habanero jack cheese on top of the cream cheese. Top the cheese with ½ the crumbled bacon.  

  4. Roll and securely tie the tenderloin about every 1” or so. (It’s okay if some of the filling comes out.)  Repeat with the second tenderloin. Salt and pepper the outsides of both tenderloins.

  5. Grill over direct heat about 3 minutes per side (12 minutes total) to sear. Remove to indirect heat and tent with foil. Cook until a digital thermometer reads 145 degrees in the thickest part. Remove from grill and let rest, tented with foil for 10 minutes. Remove strings and slice into 1” pinwheels and serve with the Hatch-Avocado Purée.

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