Stuffed Pork Tenderloin
1/2 lb. chorizo sausage, cooked, and allowed to cool
1/4 cup Japanese-style bread crumbs
1/2 lb. Monterey Jack cheese, shredded
1/2 white onion, julienned
¾ lb. pork tenderloin
1/4 roasted poblano chile (pealed, with seeds)
Olive oil and/or butter
Roasted Garlic Cream Sauce
1/2 quart heavy whipping cream
1/8 lb. chorizo sausage
1/8 cup roasted garlic
Instructions: To make the stuffing, add all the stuffing ingredients to the food processor or mixer, and mix well.
Butterfly the tenderloin and pound out until flat. Place stuffing down middle of the tenderloin. Place roasted poblano over stuffing. Roll tenderloin and secure with butcher twine. Brown all four sides of tenderloin in a heated skillet with the olive oil.
Place in oven at 350 degrees for 12 minutes or until internal temperature is 160 degrees. Allow to cool slightly, remove strings, cut into medallions.
While the tenderloin is cooking and cooling, make the Roasted Garlic Cream Sauce. Using a sauce pan, reduce cream by almost half on medium heat. Add chorizo and roasted garlic to thicken slightly for approximately 7-8 minutes, stirring occasionally. Mix until smooth. Drizzle over tenderloin medallions.
Ancho Chile Fudge Pie
1 9-in. deep dish prepared pie crust
1/2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1 cup butter (2 sticks)
1/2 cup pecans
1/2 cup walnuts
1 cup chocolate chips
3/4 tsp ancho chile peppers, ground
Ancho peppers are available whole. To grind, soften peppers in water for 3 minutes, drain, and grind in blender. Do NOT use chile powder.
Instructions: Melt butter and allow to cool. Toast pecans and walnuts in oven on flat sheet until lightly brown. Beat eggs well. Add white flour, white sugar and brown sugar. Mix until smooth. Add cool butter, mix well. Mix in nuts, chile peppers and chocolate chips. Fold into mixture. Pour into prepared pie crust. Bake at 325 degrees for 45-55 minutes.