Hatch Chili Stuffed Roast Pork Tenderloin
- 1 package pork tenderloin (2-3 lbs.), butterflied lengthwise
- 2 large, fresh Portobello mushrooms, gills and stems removed
- 1 cup teriyaki marinade
- 2 red bell peppers julienned
- 3 Hatch chili peppers, roasted with stems and seeds removed, peeled
- 2 Tbsp extra virgin olive oil
- Kosher salt and cracked black pepper to taste
- 1/2 cup chicken broth
- Pre-heat an oven to 350°F and prepare a hot grill.
- Place the pork and marinade in a VacMaster bag. Vacuum package and refrigerate for 2-3 hours to marinate.
- Brush mushrooms with Teriyake marinade and grill them stem side up until you get grill marks. Flip over and repeat.
- Remove from the grill and cool slightly before slicing into thin strips.
- Lay the butterflied pork on a cutting board and open it up. Fill the tenderloin with mushrooms, peppers and chiles from end to end. Close the pork and secure it with butcher's twine.
- Brush the pork with olive oil and season it with salt and pepper.
- Sear the pork on a hot grill on all sides.
- In a roasting pan with a rack, pour in the chicken broth and place the pork on the rack. Cover with aluminum foil and place in the oven for 40 minutes or until it reaches an internal temperature of 160°F.
- Remove pork from the oven, cover loosely with foil and let rest for ten minutes before slicing.
VacMaster TIP:Marinate in the refrigerator overnight for a more intense flavor