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Grilled Pork and Poblano Peppers

 Grilled Pork and Poblano Peppers
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.
6-8 ServingsPrep: 10 min. Grill: 20 min.


  • 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)


  • 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.
Nutritional Facts: 1 serving (1 each) equals 195 calories, 11 g fat (6 g saturated fat), 57 mg cholesterol, 265 mg sodium,

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Grilled Pork and Poblano Peppers (continued)

Nutritional Facts: 5 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.