- 2 pork tenderloins, about 3 pounds
- 4 hatch chiles, roasted, skinned and de-seeded
- 2 cups jack cheese, shredded
Sweet BBQ Rub
- 1/4 cup brown sugar
- 1 tablespoon paprika
- 1/2 tablespoon black pepper
- 1/2 tablespoon kosher salt
- 1/2 tablespoon garlic powder
- 1/2 tablespoon Mexican oregano
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin, ground
- Preheat the smoker to 250°F for indirect cooking.
- Mix the ingredients together for the Sweet BBQ Rub. Taste and adjust.
- Prepare the pork tenderloin. Trim off any excess fat or silver skin on the outside.
- Using a sharp knife, slice carefully along one side of the pork, lengthwise. Try to keep your knife about 1/2″ above the bottom side of the tenderloin, slicing in the middle. Go slow and steady, making sure you do not slice completely through.
- Laying the pork on your cutting board, cover it with a piece of plastic wrap, and flatten the tenderloin using a mallet or tenderizer. Flatten it to an even 1/4″ thickness all around.
- Add the filling. Place the chiles on the pork, following the length (see photos in post) on the side you will roll from, and the cheese in the middle.
- Roll the pork carefully, tucking in the cheese as you roll. Season generously with the rub, you’ll be using it all for both tenderloins. Secure the roll as needed with butcher’s twine, 4-5 loops.
- Add the pork to the smoker carefully, and smoke for about 70-90 minutes until the internal temp of the pork reaches 145°F.
- Remove the pork loins from the smoker and allow them to rest under a loose piece of foil for 5-10 minutes.
- Slice and serve.
You can cook this in the oven, but you’ll need a higher temp since you’re not smoking. I recommend 375°F and place the pork in a baking dish, as the cheese may leak slightly. Cook for 30-35 minutes until the pork is at least 145°F internal temperature.
- Prep Time: 20
- Cook Time: 90
- Category: Pork
- Method: Smoking
- Cuisine: Dinner
Keywords: pork tenderloin, pork loin, pork, hatch chiles, chiles, spicy, stuffed, smoked, Mexican food