Grilled Pork and Poblano Peppers
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My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep: 10 min. Grill: 20 min.
Ingredients:
- 4 large poblano peppers
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 4-1/2 teaspoons chili powder
- 1-1/2 teaspoons onion powder
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon aniseed, ground
- 1/8 teaspoon cayenne pepper
- 2 pork tenderloins (about 1 pound each)
Directions:
Cut the top off each pepper and set tops aside. Remove seeds. Stuff peppers with cheese. Replace tops and secure with toothpicks; set aside.
Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat for 18 minutes or until a meat thermometer reads 160°. Place peppers over indirect heat; heat for 10 minutes or until browned. Yield: 6-8 servings.