Grilled Pork and Poblano Peppers Recipe

4.5 2 2
Grilled Pork and Poblano Peppers Recipe
Grilled Pork and Poblano Peppers Recipe photo by Taste of Home
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Grilled Pork and Poblano Peppers Recipe

Read Reviews
4.5 2 2
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Grill: 20 min.
MAKES:
6-8 servings
TOTAL 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Pork and Poblano Peppers in Country June/July 2000, p49

Nutritional Facts

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

  • 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)
  1. Cut the top off each pepper and set tops aside. Remove seeds. Stuff peppers with cheese. Replace tops and secure with toothpicks; set aside.
  2. 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.
Originally published as Grilled Pork and Poblano Peppers in Country June/July 2000, p49

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Reviews forGrilled Pork and Poblano Peppers

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MY REVIEW
clellish User ID: 1212602 32256
Reviewed Oct. 18, 2011

"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!"

MY REVIEW
LauraManning User ID: 968398 52767
Reviewed Jul. 9, 2010

"The peppers were too hot for my taste, but the pork was really good."

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