New Mexico Green Chili Pork Roast Review
Serious Notes on this Recipe!!!
The picture enticed us and the thought of a nice spicy pork roast made our mouth water but the recipe leaves a lot to be desired! NOTE: The original recipe is at the bottom of this blog.
First and foremost, make sure your pork roast is a complete roast! Mine was about 4lbs. and it was split in half in the package and you couldnt see this. Not the first time we have had this happen. Fortunately, the halves were big enough to split open for this purpose.
Each piece had a flat side so I placed it on the cutting board flat side up and sliced 2/3rds of the way through to butterfly. You can see it in the picture to the right.
Next, this ingredient list assumes your pork roast is about 12lbs! It never mentions how many pounds the one they used was. Our roast was about 4lbs and we had 2/3rds of the stuffing left.
The green chilis need to be roasted and seeded but instead of trying to explain this process check out this video! Roasting Chilis.
Having cooked one or two things, I realized it was a lot of stuffing to make for my little roast and I cut back on the amount of the vegetables. But I did keep the same amount of green chilis since they were medium to small and this was the taste we were looking for in the final dish.
After mixing all the vegetables together, I still had too much and knew there would be left overs. Next you get to add the mozzarella! I know, my favorite part next to the green chilis! For the purist, you can buy a brick and shred it yourself but I tend to be a little lazy and used the prepackaged shredded mozzarella. I recommend the Sargento brand because it has a deeper flavor than the store brands.
Mix it all together well and then take a taste! OMG! This stuff is great all by itself!
Next cut your cooking string and lay them out on a clean counter. Position your roast on the strings and try to get them evenly spaced. Mine required five pieces yours may require more or less. Just make sure you have enough to hold it together when you lift it into the pan.
At this point, you can sear on the grill at the highest heat prior to putting in the oven to give it the look in the original photo.
Place it in the roasting pan and melt your butter and slather it over the top of the roast. Then salt and pepper to taste. We prefer more pepper than salt in my house.
Speaking of the pan, make sure you rub it down with some oil or spray PAM over the surface. And dont forget the rack. It always makes clean up so much easier.
The next part of the recipe has you add chicken broth to the bottom of the pan and cover with foil before sticking it in the oven. Well
This creates a steamer affect and the meat never browns! It was a rainy and windy day so I didnt brown this on the grill and simply followed the recipe for the rest. I use a digital thermometer and when it hit 160 degrees, I pulled it out. It looked just like it should have, a greyish surface color and cooked correctly. (Yuck!)
Presentation is everything, if it doesnt look appetizing it turns people off. Fortunately, my family all cooks and wasnt discouraged. I did put it under the broiler for about 5-minutes and it browned the top a bit making me feel a little better. Hence no picture!
After letting it rest, we dished it up with an avocado, garbanzo bean & cucumber salad. It was very tasty but the lack of a roasted flavor from the meat sort of threw off the taste of the meat, although, the stuffing was extremely good.
The next time I make this recipe I wont use the chicken broth and I will loosely tent the pan to retain some of the moisture. Also, I will pull the tent off about way through the cooking time so it browns up naturally in the heat.
So, what to do with the leftover stuffing! Well you might find this a problem but I call it another opportunity!
Not to fear, the stuffing tastes great just like it is or Add some fake crab and softened cream cheese and make it a dip. We are going to bake ours and sprinkle it with some parmesan and bacon shreds. Bake it until it just starts bubbling and then pull it out. Grab some Triscuits or crackers and have at it!
The ingredients list should read more like this.
INGREDIENTS
- 3 Clove Garlic
- 1 Package Pork Tenderloin (4-5lbs) butterflied lengthwise
- 1/3 of a LargeOnion (diced)
- 1 medium Red Bell Peppers(diced finely)
- 2 medium fresh Green Chile(roasted, seeded, chopped)
- 3 Tablespoons Salted Butter (Melted)
- Salt and pepper to taste
- 1.5 Cups Mozzarella Cheese (shredded)
Instructions
- Preheat the oven to 350F
- Mix the red bell peppers, onions, garlic, green chilies and shredded mozzarella in a large mixing bowl, then set aside. This will have a loose paste like consistency.
- Lay the pork on a cutting board and open it up.
- Fill the tenderloin with the red bell peppers, onions, garlicand New Mexico chilies from end to end. With a fork, press it down so it is firmly packed in the roast.
- Fold the pork and secure it with butchers twine.
- Place the roast in a roasting pan with a rack. Brush the pork with thebutterand season it with salt and pepper to taste. Loosely cover with aluminum foil and place in the oven for 20 minutes, remove the aluminum foil and put back for about another 20 minutes or so until it hits 160 degrees F and let it rest for 10 minutes before slicing.
Original Recipe
Ingredients
- 1 Clove Garlic
- 1 Package Pork Tenderloin butterflied lengthwise
- 1LargeOnion
- 2 Each Red Bell Peppers(diced finely)
- 1 1/2 cupNew Mexico Green Chile(roasted, seeded, chopped)
- 2 Tablespoons Salted Butter (Melted)
- Salt
- Pepper
- 1/2 Cup Chicken Broth
- 3/4 Cup Mozzarella Cheese (shredded)
New Mexico Hatch Green Chile Stuffed Pork Tenderloin Instructions
- Preheat the oven to 350F
- Mix the red bell peppers, onions, garlic, and New Mexico chilies and shredded mozzarella in a large mixing bowl, then set aside.
- Lay the pork on a cutting board and open it up.
- Fill the tenderloin with the red bell peppers, onions, garlicand New Mexico chilies from end to end.
- Close the pork and secure it with butchers twine.
- Brush the pork with thebutterand season it with salt and pepper.
In a roasting pan with a rack, pour in the chicken broth and place on rack. Cover with aluminum foil and place in the oven for 40 minutes and let it rest for 10 minutes before slicing.
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