Grilled Pork Tenderloin with Queso Fresco Stuffed Chiles

Ingredients

• 1 lb. Raley’s fresh pork tenderloin
• 4 tbsp. apple cider vinegar
• 1 tsp. dried oregano
• 2 oranges, squeezed
• 2 garlic cloves, minced
• 1 cup crumbled queso fresco
• 1/2 cup cilantro leaves
• 1 small tomato, diced
• 4 Anaheim or Hatch chile peppers, sliced open lengthwise, seeds removed
• 2 tsp. olive oil
• 1 lime, cut into wedges

Instructions

1. Combine all marinade ingredients in a resealable bag. Add pork tenderloin and marinate for at least 2 hours in refrigerator.
2. Toss queso, cilantro and tomato together in a medium bowl. Spoon mixture into peppers and lightly oil the outside of each.
3. Grill tenderloin over medium heat for 5 minutes on each side or until instant thermometer reads 150˚F. Tent pork with foil and let rest for 10 minutes.
4. While pork is resting, grill chiles for 12 minutes.
5. Slice pork and serve with roasted chiles and sliced lime.