Chorizo and Poblano Stuffed Pork Tenderloin over Mixed Greens with
Raspberry Chipotle Vinaigrette

This makes a great dinner for a hot summer’s night or you can serve
the meat with potatoes and vegetables for a heartier meal.

Makes 4 to 6 servings

Ingredients:

4 poblano peppers
2 tablespoons butter
2 tablespoons ground chipotle powder
1/2 cup pecans
1 apple cut in half with the core removed
2 pork tenderloins
1/4 pound bulk chorizo (or link chorizo with meat removed from links)
salt and freshly ground pepper
6 to 8 lengths of butcher twine, each about 6 inches long

Dressing:

2 tablespoons chipotle from canned chipotle in adobo
1/4 cup fresh raspberries (frozen is OK but not with added sugar)
2 tablespoons rice wine vinegar
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil or walnut oil

3 cups mixed salad greens, or favorite lettuce, washed and drained

Preparation:

Prepare the grill. Cut peppers in half lengthwise and remove seedpod
and stem. Roast the peppers on the grill until skin begins to char and
blister. Set aside.

Melt the butter in a sauté pan over medium heat and add the ground
chipotle and pecans. Set the pecans aside. Brush the chile butter on
the apple halves. Put the apple halves on the grill and cook for two
minutes. Turn and cook for two more minutes. Remove the apples from
the grill and slice lengthwise (as if you were making apple pie) and
set aside.

Cut a lengthwise slit in each tenderloin, about two thirds of the way
through (cutting the entire length). Season with salt and freshly
ground pepper. Lay out the butcher twine strips, parallel to each
other and about a half inch apart. Put one of the slit pork
tenderloins across the strings. Line the slit with roasted poblanos
then put a thin strip of chorizo over the poblanos. Tie each string
together closing the pork around the stuffing. Cut the tenderloins
across, halfway between each string to form slices. Repeat with the
other tenderloin.

Put the stuffed tenderloins on the grill and cook for eight minutes.
Turn and cook for eight more minutes. Cooking time will vary according
to thickness and weight of the tenderloins. A meat thermometer
inserted into the thickest part should register 160 degrees F.

While pork is cooking, prepare the dressing:

Finely chop the chipotles and put them into a mixing bowl. Coarsely
mash the raspberries and add to the bowl. Add the vinegars and whisk
well to combine. Drizzle in the oil, whisking continuously until
emulsified.

When pork is cooked, remove string before serving. Divide the greens
between four salad plates. Top with two or three apple slices, one or
two stuffed tenderloin pieces and a few pecans. Drizzle salad dressing
and serve.