Southwestern Stuffed Pork Loin
Yield: 6 servings
- 3 lb boneless pork loin
- 3 Anaheim peppers
- 1/2 lb chorizo, cooked
- 1 cup manchego cheese, grated
- 1/2 a yellow onion
- 1 cup cilantro, rough chop
- 4 cloves garlic
- Cattleman's Grill Carne Asada Seasoning
- 16 oz container of sour cream
- 1 large ripe avocado
- 1/2 tsp salt
- 1 tbsp lime juice
Preheat your cooker to 275°F. Roast the Anaheim's over an open flame until the skins are blackened. Place them in a ziploc and let sit/steam for 20 minutes. Under cold running water, remove the blackened skins, the stems and seeds. Cook the chorizo. Drain any excess fat.
Butterfly the pork loin, so that you have one large flat rectangle of pork loin. Combine the onion, garlic and cilantro in a food processor, and pulse until minced. Spread the onion mixture over the surface of the pork loin, leaving about an inch of space at the far end. Lay the roasted Anaheims flat on top of the onion mixture. Sprinkle the cheese over the peppers, then the chorizo over the cheese.
Roll the loin into a cylinder, rolling toward the end where you left an inch without filling. The seam should be on the bottom. Wrap in a Frogmat and place seam-side down onto the cooker.
Generously sprinkle Cattleman's Grill Carne Asada Seasoning on all outer surfaces of the loin. Smoke directly on the grates at 275°F until an internal temperature of 140°F is reached (check the temperature using an instant read thermometer like the Maverick PT-75). Rest 20 minutes, lightly covered. Slice and serve with Avocado Crema.
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
Combine ingredients in food processor. Process until smooth.