Hatch Chile Stuffed Roasted Pork Tenderloin Recipe

Pork tenderloin: A lean cut of meat that is tender and cooks quickly.

Hatch chiles: Roasted and chopped, these peppers add a smoky heat to the dish.

Cheese: Shredded cheese that melts well, adding creaminess to the stuffing.

Olive oil: Used to rub the outside of the pork, helping it brown and adding flavor.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a touch of heat and depth to the seasoning.

When butterflying the pork tenderloin, use a sharp knife to make a lengthwise cut down the middle, being careful not to cut all the way through. This will allow you to open the meat like a book and create a flat surface for even stuffing. To ensure the hatch chiles and shredded cheese stay in place while rolling, press them gently into the meat before rolling it up tightly. Using kitchen twine to tie the pork will help maintain its shape during roasting, ensuring even cooking and a beautiful presentation.

• pork tenderloin - Substitute with chicken breast: Chicken breast is lean and can be stuffed similarly, providing a different but still delicious flavor profile.

• roasted and chopped hatch chiles - Substitute with poblano peppers: Poblano peppers offer a similar mild heat and smoky flavor, making them a great alternative.

• shredded cheese - Substitute with crumbled feta: Feta cheese adds a tangy and creamy texture that complements the dish well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different, more earthy flavor.

• Allow the pork tenderloin to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Wrap the cooled pork tenderloin tightly in aluminum foil or plastic wrap to maintain its moisture and flavor.
• Place the wrapped pork tenderloin in an airtight container or a resealable plastic bag to provide an extra layer of protection against freezer burn.
• Label the container or bag with the date and contents to keep track of its freshness.
• Store the pork tenderloin in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, thaw the pork tenderloin in the refrigerator overnight if frozen.
• Preheat your oven to 325°F (165°C) for reheating. Place the pork tenderloin in an oven-safe dish and cover it with foil to prevent drying out.
• Heat the pork tenderloin for about 20-25 minutes or until it reaches an internal temperature of 165°F (74°C).
• For a quicker reheating option, slice the pork tenderloin into medallions and reheat in a skillet over medium heat with a bit of olive oil until warmed through.

• Oven Method: Preheat your oven to 325°F (165°C). Place the leftover pork tenderloin in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). This method ensures the meat stays juicy and flavorful.

• Stovetop Method: Slice the pork tenderloin into medallions for even heating. Heat a skillet over medium heat and add a splash of olive oil. Place the medallions in the skillet and cover with a lid. Cook for 3-4 minutes on each side, or until heated through. This method gives a nice sear while keeping the inside tender.

• Microwave Method: Place the pork tenderloin slices on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This is the quickest method but may not retain as much moisture as other methods.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the pork tenderloin in a vacuum-sealed bag and immerse it in the water bath for about 45 minutes. This method will reheat the meat gently, preserving its original texture and flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pork tenderloin slices in the basket and heat for 5-7 minutes, shaking the basket halfway through. This method gives a slightly crispy exterior while keeping the inside moist.

• Oven: Used to preheat and roast the pork tenderloin to the desired temperature.

• Cutting board: Provides a stable surface for butterflying and flattening the pork tenderloin.

• Chef's knife: Essential for chopping the roasted hatch chiles and butterflying the pork tenderloin.

• Meat mallet: Used to flatten the butterflied pork tenderloin evenly.

• Mixing bowl: Holds the roasted hatch chiles and shredded cheese for easy spreading.

• Kitchen twine: Used to tie the rolled-up pork tenderloin to keep it secure during roasting.

• Baking sheet: Provides a flat surface for roasting the pork tenderloin in the oven.

• Basting brush: Helps to evenly coat the pork tenderloin with olive oil.

• Meat thermometer: Ensures the pork tenderloin reaches the safe internal temperature of 145°F (63°C).

• Tongs: Useful for handling the pork tenderloin without piercing it and losing juices.

• Aluminum foil: Can be used to tent the pork tenderloin while it rests, keeping it warm and juicy.

• Carving knife: Ideal for slicing the rested pork tenderloin into even portions.

Prepare the filling: Roast and chop the hatch chiles and shred the cheese in advance to save time.

Uniform shape: Butterfly and flatten the pork tenderloin evenly to ensure consistent cooking.

Preheat the oven: Start preheating your oven while you prepare the pork to save time.

Use kitchen twine: Have your kitchen twine ready to quickly tie the rolled pork.

Resting time: Let the pork rest for 10 minutes after roasting to retain juices and make slicing easier.