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.
Grilled Pork and Poblano Peppers
Peppers (Hot)
Grilled Pork and Poblano Peppers
Prep Time
10 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 3 large poblano peppers
- 1-1/2 cups 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 each pepper in half and remove the seeds. Stuff peppers with cheese; set aside.
- Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, 8-10 minutes.
Nutrition Facts
3 ounces cooked pork with 1/2 pepper: 304 calories, 14g fat (7g saturated fat), 110mg cholesterol, 389mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 38g protein.
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