Dinners

Recipe—Grilled Pork Tenderloin with Queso Stuffed Chiles

There are some recipes that are summer staples, this recipe is one of those in our household. Zesty citrus grilled pork tenderloin medallions paired with cheesy grilled stuffed peppers. Looks and sounds amazing, doesn’t it?

One of the reasons we primarily make this in the summer is because that is when peppers are in season, and you can usually find pretty large ones at the store. The bigger the better when it comes to this recipe! That way you can pack them full of all the cheesy goodness. 

I absolutely love pork tenderloins. They are so lean and are actually a really great grilling meat. With this recipe, the meat is so flavorful and juicy, and takes on really great citrusy and smoky flavor as it plumps up on the grill. 

There are so many things to love about this recipe. It is relatively easy, looks amazing, tastes amazing, and all the components of this dish are cooked outside, so you don’t have to deal with a hot oven during warm summer nights. What’s not to love?

TENDERLOIN INGREDIENTS

4 tbsp apple cider vinegar
1 tsp dried oregano
1/2 c fresh squeezed orange juice
2 tsp olive oil
1 tbsp garlic, minced
1 lb. pork tenderloin

STUFFED PEPPER INGREDIENTS

3/4 c queso fresco, crumbled
3/4 c jack cheese, shredded
1/2 c cilantro leaves, chopped
1 small tomato, diced
4 anaheim or hatch chile peppers, sliced open lengthwise, seeds removed

GARNISH

1 lime, cut into wedges
additional chopped cilantro

STEPS

  • Combine the apple cider vinegar, oregano, orange juice, olive oil, and garlic in a large resealable bag. 
  • Add the tenderloin to the bag and marinade in the fridge for 2–12 hours.
  • In a medium bowl, mix together the queso, jack cheese, cilantro, and diced tomato. 
  • Spoon the cheese mixture into each pepper half.
  • Preheat the grill to 400º.
  • Add the pork tenderloin to the grill and cook for 10–12 minutes. 
  • Flip the tenderloin and cook for another 10–12 minutes or until the internal temperature reaches 145º.
  • Remove the pork from the grill and allow it to rest.
  • While the tenderloin in resting, add the stuffed chiles to the grill and cook for 10–12 minutes or until the cheese is nice and melted. 
  • Slice the pork and serve with the grilled chiles and sliced lime and garnish with additional fresh chopped cilantro.

If you like this recipe, then I highly recommend you check out my recipes for The Most Awesome Pork Tenderloin Ever or Pork Tenderloin Sammies with Red Cabbage Coleslaw and Sriracha.

Dinners

Recipe—The Most Awesome Pork Tenderloin Ever

I know what you are thinking, that is a pretty big name for a pork tenderloin recipe. But this recipe really did result in the best pork tenderloin I have ever had in my life! (And I have eaten pork tenderloins, prepared in many different ways in my lifetime.) The flavors from the marinade are incredible and they seem to seep their way into the meat, it was super moist since you cook the tenderloins right in the sauce, and it was cooked absolutely perfect. My husband and I could not get enough. We each ate over a half pound of pork and chowed down on the cold leftovers for lunch the next day. The flavors are sweet, tangy, and garlicky.  Awesome, awesome, and more awesome. If you are looking to mix things up in the kitchen I highly recommend you give this recipe a try. Your mind will be blown and your palette and belly happy.

INGREDIENTS
1 package of pork tenderloins (2–2.5 lbs), there should be two small tenderloins in the package
6 garlic cloves, sliced in half lengthwise
1/4 c soy sauce
2 tbsp Dijon mustard
4 tbsp honey
2 tbsp orange juice
1 tbsp fresh rosemary, chopped
1 tsp pepper
3 tbsp olive oil

STEPS

  • Preheat your oven to 350º.
  • Spray an 11” x 17” baking dish with cooking spray.
  • Use a sharp knife to poke 6 holes along the topside of each of the tenderloins going about an inch deep.
  • Push a sliver of garlic into each hole and place the tenderloins in the baking dish.
  • In a small bowl whisk together the soy sauce, mustard, honey, juice, rosemary, pepper, and olive oil.
  • Pour the marinade over the tenderloins.
  • Bake uncovered for 45 minutes basting every 7–10 minutes. This gives the tenderloins a delicious glaze over the top.
  • Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.
  • Thinly slice the tenderloins and transfer to a serving dish or plates.
  • Drizzle the marinade from the pan over the sliced pork medallions and enjoy!

Recipe adapted from Lick the Bowl Good.