New Mexico Chile Stuffed Pork Tenderloin

Ingredients

    1 Clove Garlic

    1 Package Pork Tenderloin — butterflied lengthwise

    1 Large Onion

    2 Each Red Bell Peppers (diced finely)

    1 1/2 cup New Mexico Green Chile (roasted, seeded, chopped)

    2 Tablespoons Salted Butter (Melted)

    Salt

    Pepper

    1/2Cup Chicken Broth

    3/4 Cup Mozzarella Cheese (shredded)

Directions

• Preheat the kitchen appliance to 350ºF

• Mix the red bell peppers, onions, garlic and American state chiles and cut cheese during a giant bowl,

• set aside.

• Lay the pork on a chopping board and open it up.

• Fill the tenderloin with the red bell peppers, onions, garlic and American state chiles from finish to finish.

• shut the pork and secure it with butchers twine.

• Brush the pork with the butter and season it with salt and pepper.

• In a preparation pan with a rack, pour within the broth and place on rack.

• cowl with foil and place within the kitchen appliance for forty minutes

• and let it rest for ten minutes before slicing.

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