Down with the Hatch
Aug. 14th, 2017 11:52 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Hatch Chile Stuffed Pork Tenderloin.
1 clove garlic (Ha! I used... more.)
1 package pork tenderloin, butterflied lengthwise (size?)
1 large onion
2 red bellpeppers, diced finely
1.5 cup Hatch chile, roasted, seeded, and chopped
2 Tbsp melted butter
salt and pepper
1/2 cup chicken broth
3/4 cup mozzarella, shredded
Heat oven to 350. Mix the bellpepper, onion, garlic, and Hatch chiles along with the mozzarella. Lay the pork on a cutting board and open it up. Fill with the mixture end to end. Close up and secure it with butchers twine. Brush the pork with the butter and season with salt and pepper. In a roasting pan with a rack, pour in the broth and place the pork on the rack. Tent with foil and bake for 40 minutes. Let rest for 10 minutes before slicing.
What worked: It was okay.
What didn't: It's not the recipe's fault that the Hatch chiles I have are spectacularly thermonuclear (mind, I only got medium spicy...) and any dish with them ends up being significantly too spicy for the wife.
It is the recipe's fault that 1) it doesn't calibrate quantity for the size of pork loin, and 2) that even if it did, there's no way in hell all that filling fits in. The loin was piled high and there was no way to fold it back up, let alone twine it for baking. I ended up baking it open-face, which I suppose turned out okay but you lose all the benefit of stuffing it.
Will I make it again? No.
1 clove garlic (Ha! I used... more.)
1 package pork tenderloin, butterflied lengthwise (size?)
1 large onion
2 red bellpeppers, diced finely
1.5 cup Hatch chile, roasted, seeded, and chopped
2 Tbsp melted butter
salt and pepper
1/2 cup chicken broth
3/4 cup mozzarella, shredded
Heat oven to 350. Mix the bellpepper, onion, garlic, and Hatch chiles along with the mozzarella. Lay the pork on a cutting board and open it up. Fill with the mixture end to end. Close up and secure it with butchers twine. Brush the pork with the butter and season with salt and pepper. In a roasting pan with a rack, pour in the broth and place the pork on the rack. Tent with foil and bake for 40 minutes. Let rest for 10 minutes before slicing.
What worked: It was okay.
What didn't: It's not the recipe's fault that the Hatch chiles I have are spectacularly thermonuclear (mind, I only got medium spicy...) and any dish with them ends up being significantly too spicy for the wife.
It is the recipe's fault that 1) it doesn't calibrate quantity for the size of pork loin, and 2) that even if it did, there's no way in hell all that filling fits in. The loin was piled high and there was no way to fold it back up, let alone twine it for baking. I ended up baking it open-face, which I suppose turned out okay but you lose all the benefit of stuffing it.
Will I make it again? No.
