Print Options

 
 
 
 Print
Grilled Pork and Poblano Peppers Recipe

Grilled Pork and Poblano Peppers Recipe

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.
TOTAL TIME: Prep: 10 min. Grill: 20 min. YIELD:6-8 servings

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

  • 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.

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.

Wine Pairings

Sweet White Wine

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