- 9 Hatch chiles, roasted, skinned, and stemmed
- 1 small avocado, peeled and pit removed
- 1 tsp honey
- 1 lime, juiced
- 2 tbsp vegetable oil
- Salt and pepper
- 2 lb pork tenderloins, trimmed, butterflied, and flattened to between 1/4-1/2 inches
- 1/2 cup tequila
- 1/4 cup vegetable oil
- 2 tbsp Cajun seasoning
- 2 shallot, minced
- 4 limes, zested and juiced
- 3 Hatch chile, roasted, peeled and diced
- 1 bunch cilantro, chopped
- 1 - 8 oz. package Cream Cheese softened
- 1 cup Habanero Jack Cheese, shredded
- 6 slices of bacon
- 4 shallots, minced
- 2 large (or 4 small) cloves garlic, minced
- 1/4 cup cilantro, finely chopped
- 2 tbsp tequila
- 1 tsp Cajun seasoning
- 12 or more Hatch Chilies (roasted, peeled, stemmed, seeded and halved) enough to cover both of the pork tenderloins leaving a 1" border
Marinate the pork first. While the pork is marinating, make the purée and the filling.
For the marinade: Mix all marinade ingredients and put in a container with the flattened pork tenderloins. Cover the pork on all sides with marinade, cover, and refrigerate for 1 hour flipping the pork halfway through.
For the purée: Purée the first four ingredients in a blender. With blender running, slowly stream in the olive oil to emulsify. Season with salt and pepper, to taste.
For the filling: Cook bacon in a skillet until crisp (reserving fat); set aside to drain. Crumble when cool. Using about 1 tablespoon bacon grease, sauté the shallots and garlic until tender. Carefully add the tequila and deglaze the pan, cooking until the tequila evaporates. Remove from heat and let cool.
In a bowl, mix softened cream cheese, Cajun seasoning, and cilantro with the cooled shallot and garlic mixture. Remove the pork from the marinade and lay out on a cutting board. Cover the tenderloin with Hatch chiles, leaving a 1-inch space around the sides. Spread half the cream cheese mixture on top of the chiles. Sprinkle 1/2 cup of the habanero Jack cheese on top of the cream cheese. Top the cheese with half the crumbled bacon.
Roll and securely tie the tenderloin about every 1 inch or so. (It’s okay if some of the filling comes out.) Repeat with the second tenderloin. Salt and pepper the outsides of both tenderloins.
Grill over direct heat about 3 minutes per side (12 minutes total) to sear. Remove to indirect heat and tent with foil. Cook until a digital thermometer reads 145°F in the thickest part.
Remove from grill and let rest, tented with foil for 10 minutes. Remove strings and slice into 1-inch pinwheels and serve with the Hatch-avocado purée.