Stuffed Pork Tenderloin 



This Stuffed Pork Tenderloin packs the flavor from the spicy hatch chiles, creamy cheese, and sweet BBQ rub. Rolled up and slowly smoked, this juicy meal will impress anyone.

Making a stuffed pork tenderloin takes a little extra effort, but the results speak for themselves. Mastering this process will open up all new ideas for you!

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.

Flatten out thicker areas to make sure it’s about 1/4″ thickness all around. You’ll have more surface area for the stuffing, also allowing the pork to cook more evenly.

Each piece is long enough for 2 whole-roasted hatch chiles (seeds/stems removed) and a pile of melting cheese, such as Monterrey jack.

Place the chiles on the side you will roll from, and the cheese in the middle. This will make rolling it together much simpler.

Season generously with the sweet BBQ rub (recipe in the link below) and secure with butcher’s twine. It's ready for the smoker, or oven.

You can choose to smoke the pork loins low and slow at 250F, which will give you a nice layer of flavor and tenderness. OR, use the oven at 375F for 30-40 minutes.

Rest for 10 minutes before slicing and serving. So juicy! Get the full recipe and walk-through on the website below!

Stuffed Pork Tenderloin