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Grilled Pork and Poblano Peppers Recipe

Grilled Pork and Poblano Peppers Recipe photo by Taste of Home

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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.

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Grilled Pork and Poblano Peppers Recipe

Prep: 10 min. Grill: 20 min.

Yield: 6-8 Servings

10 20 30

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.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 each) equals 195 calories, 11 g fat (6 g saturated fat), 57 mg cholesterol, 265 mg sodium, 5 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Grilled Pork and Poblano Peppers in Country June/July 2000, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Grilled Pork and Poblano Peppers

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Reviewed on Oct. 18, 2011 by clellish

Wonderful recipe full of flavor. The rub on the pork is delicious and the peppers and cheese are a great combination an an excellent addition to the grilled pork! We make this quite often!