Description
My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.
Ingredients
- 3 large poblano peppers
- 1-1/2 cups shredded monterey jack cheese
- 4-1/2 teaspoons chili powder
- 1-1/2 teaspoons onion powder
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon aniseed, ground
- 1/8 teaspoon cayenne pepper
- 2 pork tenderloins (about 1 pound each)
Directions
- Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside.
- Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, 8-10 minutes.
