Green Chile Stuffed Pork Tenderloin Recipe  (September 6, 2016)—When it comes to New Mexico cuisine, you cannot omit the green chile. With it’s commanding flavor, you can add it to just about anything. As a world renowned favorite, pork tenderloin is the perfect addition to a rival world-class flavor, green chile, from no other than the beautiful Land of Enchantment, New

Green Chile Stuffed Pork Tenderloin Recipe (September 6, 2016)—When it comes to New Mexico cuisine, you cannot omit the green chile. With it’s commanding flavor, you can add it to just about anything. As a world renowned favorite, pork tenderloin is the perfect addition to a rival world-class flavor, green chile, from no other than the beautiful Land of Enchantment, New

Mediterranean Stuffed Pork Loin  15min @425 then 30min @375 until 145 degress internal Red pepper flakes, sundried tomatoes, spinach, feta, bleu, goat cheese, balsamic, dijon mus, oregano, basil, lemon zest, garlic

Mediterranean Stuffed Balsamic and Herb Pork Loin #PinkPork

Mediterranean Stuffed Pork Loin 15min @425 then 30min @375 until 145 degress internal Red pepper flakes, sundried tomatoes, spinach, feta, bleu, goat cheese, balsamic, dijon mus, oregano, basil, lemon zest, garlic

A tender pork loin spiraled with sharp Manchego cheese, tart cranberries, walnuts and thyme.

Manchego Stuffed Pork Loin

A tender pork loin spiraled with sharp Manchego cheese, tart cranberries, walnuts and thyme.

Caramelized Pork Loin is stuffed with caramelized apples, the pork loin is then seared to get a nice and crispy exterior and then roasted to perfection.

Caramelized Pork Loin

Caramelized Pork Loin is stuffed with caramelized apples, the pork loin is then seared to get a nice and crispy exterior and then roasted to perfection.

Made this and it was really good! I cooked it at 40 min and let it rest and it was juicy and tender.  So good. Didn't do well with the string, but otherwise it was awesome.

Pork Tenderloin Stuffed With Apple & Brie

Made this and it was really good! I cooked it at 40 min and let it rest and it was juicy and tender. So good. Didn't do well with the string, but otherwise it was awesome.

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