Grilled Pork Tenderloin with Queso Fresco Stuffed Chiles

Something Extra Fall 2016

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Grilled Pork Tenderloin with Queso Fresco  Stuffed Chiles

Grilled Pork Tenderloin with Queso Fresco Stuffed Chiles
4 tbsp. apple cider vinegar
1 tsp. dried oregano
2 oranges, squeezed
2 garlic cloves, minced
1 lb. Raley’s fresh pork tenderloin

1 cup crumbled queso fresco
1/2 cup cilantro leaves
1 small tomato, diced
4 Anaheim or Hatch chile peppers, halved lengthwise, seeds removed
2 tsp. olive oil
1 lime cut into quarters
Chopped cilantro (optional topper)

 Prep: 35 minutes  Marinate: at least 2 hours  Cook: 25 minutes  Serves: 4

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 grilling, grill chiles for 12 minutes.

5. Slice pork and serve with roasted chiles and lime. Garnish with chopped cilantro, if you like.

Nutritional Information:
Nutrition per serving: 320 calories, 39 g protein, 14 g total fat (6 g sat., 0 g trans),
8 g carbohydrate, 1 g fiber, 5 g sugar, 110 mg cholesterol, 304 mg sodium, 8 points


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