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Jalapeño Hatch Chile Stuff Pork Tenderloin

Delicious, juicy pork tenderloin stuffed with smoky, mildly sweet Jalepeño Hatch Chile Jam.

1 Package Pork Tenderloin -- butterflied lengthwise
2 Large Fresh Portobello Mushrooms -- gills and stems removed
1 Jar Terrapin Ridge Farms Apricot Ginger Teriyaki Glaze
2 Tablespoons Extra Virgin Olive Oil
Kosher Salt and Pepper--To taste
1/2 Cup Chicken Broth

Place the pork and Apricot Ginger Teriyaki Glaze in a reseal-able plastic bag and refrigerate for 2 hours. Preheat the oven to 350ºF and prepare a hot grill. Lay the pork on a cutting board and open it up. Heavily glaze the tenderloin with Terrapin Ridge Farms Jalapeño Hatch Jam. Close the pork and secure it with butchers twine. Brush the pork with the olive oil and season it with salt and pepper. Sear it on the grill, on all sides. In a roasting pan with a rack, pour in the chicken broth and place the pork on the rack. Cover with aluminum foil and place in the oven. Roast for 40 minutes or until you reach an internal temperature of 160ºF. Remove the pork from the oven and let it rest for 10 minutes before slicing.
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