Live Chef Demonstrations

Chile and Garlic Stuffed Pork Tenderloin

Contributed by Jessica Cak

Yield: 4 Servings

Ingredients
8 dry guajillo chiles
1 dry ancho chile
8 dry costeno chiles 1 head of garlic, peeled 1 small onion, peeled and chopped
1 Tbsp. olive oil
2 whole cloves
1 1/2 tsp. dry oregano
1/2 tsp. cumin
½ tsp. coriander
1 tsp. tomato paste 
1 pork tenderloin, about a pound

Method

1.  In a dry heavy skillet over medium high heat, arrange the chiles in a single layer.  Toast, turning, to toast evenly on both sides.  Tear off the stem and shake out the seeds.  Soak chiles in warm water to soften, about 5-10 minutes.

2.  In a small skillet over medium heat, heat the olive oil and cook the garlic and onions asado. (hard saute with golden color)

3.  Put everything in a food processor and add liquid if needed to make a nice paste.  Water, beer, or chicken stock works well.

4.  Heat oven to 450 degrees F.  Butterfly the pork: Make a 1-inch-deep incision down the length of the tenderloin; do not cut all the way through. Open the meat like a book so the tenderloin lies flat. 

5.  Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward.

6.  Season the butterfly pork with salt and pepper. Spread the chile mixture over the pork. Starting with a long side, tightly roll up the tenderloin. Tie with kitchen twine.

7.  In an oven proof skillet, heat a small amount of olive oil over medium high heat.  Sear pork on all sides to get nice color. Finish in oven for 12 to 15 minutes or until internal temperature reaches 145 degrees F. 

8. To serve, remove twine and cut into slices.