Chili and peppers stuffed tenderloin

 

Ingredients:

1 Clove Garlic minced

1 Package Pork Tenderloin

½ medium sweet onion small diced

4 sweet baby peppers small diced

1/4 cup poblano peppers skinned seeded and chopped or small can green chilis drained

1/2 small can chipoltes in adobo sauce

1/4 Cup Chicken Broth

1/2 cup shredded Monterey jack cheese

Directions:

Butterfly and pound thin the tenderloin.  Rub chipoltes  and adobe sauce on both sides of tenderloin.  Let marinate 30 minutes or longer.

Preheat the oven to 350ºF
Mix the peppers, onions, garlic and pepper and cheese in a small mixing bowl.
Spread the pepper mixture on the tenderloin. Roll the tenderloin from the long side and secure it with butchers twine.
In a roasting pan with a rack, pour in the chicken broth in roasting pan.  Place rolled tenderloin on rack. Cover with aluminum foil and place in the oven until internal temp reaches 140.
Let it rest for 10 minutes before slicing.