Roasted Green Chile Stuffed Pork Loin

I received 14 green chiles in the last Bountiful Basket that I purchased.  I love roasted green chiles!  Which reminds me... I have about 10 left that I need to roast.  Better get on that!  Anyway, my husband, Chad, and I were wanting to try a pork loin for dinner one night.  I had never cooked one before, honestly, because it's a big piece of meat ( a little intimidating) and it's pork (it could easily dry out).  But, I decided I could do it!  And, boy, did I!  That was one of the best meals I had had in a very long time!  Here's the recipe I came up with:


Roasted Green Chile Stuffed Pork Loin
4-5 green chiles
5-7 whole cloves garlic, peeled

Yes, I grilled that beauty! Delicious!

3-4 lbs boneless pork loin (note: NOT tenderloin, that's different)
1 T southwest spice rub (store bought or see recipe below)
1 bottle beer
your favorite bbq sauce


Preheat your oven to 425 degrees F.  Line a cookie sheet with enough foil to wrap around the edges.  Cut each chile in half lengthwise; remove seeds and membrane.  Place cut side down on cookie sheet.  Place peeled garlic cloves around the green chiles.  Roast for about 20 minutes or until skins are blistered.  Remove from oven and wrap the chiles and garlic in the foil, completely sealed to trap the steam.
 
Meanwhile, butterfly the pork loin (make a horizontal slit about 3/4 of the way through the loin); set aside.  Remove the skins from the green chiles and chop along with the garlic.  Spread the chiles and garlic on the butterflied pork loin.  Fold the top of the loin on top of the chile mixture.  Use 3 pieces of kitchen twine and tie the pork loin in three places.  This will help keep it closed while it cooks.  Sprinkle entire loin with the southwest spice rub and place in a roasting pan; pour beer around the pork loin.  (Use an aluminum pan for easy cleanup)


Set up your grill for indirect grilling (turn the grill on to med-low on one side of the grill use the other side of the grill for cooking).  Place the pan on the side of the grill that is off; close grill lid.  Cook for about 1 hour 15 minutes or until internal temperature reaches 140 degrees.  Remove loin from pan; place on hot grill over med-high heat.  Brush top with your favorite bbq sauce and grill for about 7-9 minutes.  Flip loin over and brush with bbq sauce; grill 5-7 minutes more.  Internal temperature should read 150 degrees.  Return loin to pan and cover with foil; let rest for about 15 minutes.  Serve with extra bbq sauce, if desired.  


Ok, so this recipe is a little time consuming, but I guarantee it'll be worth it!  I served this with twice baked potatoes and grilled onions.  Delicious!

Check out this cookbook for this spice rub
and several others! 

Southwest Spice Rub

2 tsps pure chile powder

2 tsps grannulated garlic

2 tsps paprika

2 tsps salt

1 tsp ground coriander

1 tsp ground cumin

1 tsp freshly ground black pepper

  Mix ingredients and store in an airtight container.