MESQUITE SMOKED PORK TENDERLOIN STUFFED WITH HATCH GREEN CHILE & OAXACA CHEESE

Pork Brine:
2 cups Organic Strawberry Lemonade
10 Chiltepines
3 Tbsp Salt
Brine overnight.
Hatch Green Chile Oaxaca Cheese Filling:
4oz Sherwood’s Hatch Green Chile Garlic Confit Spread
2 Cups Roasted Hatch Green Chiles
16oz Cream Cheese
Salt and Pepper to Taste
Hatch Green Chile Pepper Rub:
2 Tbsp Hatch Green Chile Pepper
1 Tbsp Fine Ground Black Pepper
1 Tbsp Fine Ground Black Pepper
No salt needed because it was brined.
Stuffed Pork Loin Sandwich:
French Baguette
4oz Sherwood’s Hatch Green Chile Salsa
2 slices Muenster Cheese
2 Slices Pepper Jack Cheese
1 Homemade Hatch Green Chile Pickle
1/2 Avocado (Garlic Oil, Salt, and Pepper)
Tie the ends and middle with butchers twine to secure the filling inside.
Smoke on grill grate in the Pit Barrel Cooker until it hits an internal temp of 145 F.
I smoked it for 1 hour, then basted in Tequila Blanco and flipped over so it cooks both sides evenly.
It smoked for another 30 minutes until it hit an internal temp of 145F.
I used Mesquite Charcoal with Mesquite Wood Chips.
I wrapped it in foil and let it rest for 20 minutes before cutting into it.
I served 1/4in Medallions of this pork loin on a French Baguette smothered in Hatch Green Chile Salsa, Muenster Cheese, Pepper Jack Cheese, Homemade Hatch Green Chile Pickles, and Guacamole.
Airfry Sandwich for 6 minutes on 400F.
#hatchgreenchile #sandwich #garlicconfit #sherwoodsgarlicconfitspread #sherwood #smokedbbq #smokedpork #bbq #mesquitesmokedbbq #azbbq