Possibly one of the most under-utilized and reasonably priced cuts of meat around is the pork tenderloin.  One of the greatest "quick meal" fixes available, this sumptuous, little piece of pork can easily go from the fridge to the table in less than an hour..  Whether for simple sandwich makings, or for the most lavish, special occasion meal, this little guy is as tasty and versatile as it gets. 

This stuffed version combines some really special flavors and textures;... Poblano Peppers, Portobella Mushrooms and Monterrey Jack Cheese (although others would serve just as well). 

Because some folks are picky about the doneness of their pork, it might be wise to select your tenderloins so that they can be cooked as individual servings.  The one pictured is 3/4 of a pound...about the size of a nice steak, at a fraction of the cost.

Begin by roasting the poblano either on the grill, or under the broiling unit of the oven.  Don't overcook; just watch until the skin begins to blister.  Flip the pepper until all sides are blistered.  Many folks like to then seal the blistered pepper in a paper bag to steam and cool down.  After a few minutes the skin can easily be pealed from the pepper.  Remove the stem, seeds and inner veins and set aside.

Using a very sharp knife, cut a pocket that extends from end to end and nearly all the way through the tenderloin.  Open the pocket and insert pieces of the Poblano that have been cut to fit, Portobella mushroom slices or pieces and finally, the cheese.  Season the pocket ingredients lightly with Raging River and close the pocket. At this point, the pocket can be secured using small skewers, toothpicks, or even tied with twine if desired.  Season the entire tenderloin and set aside for a few minutes to allow the Raging River to melt into the meat.

Prepare the fire and sear both sides of the tenderloin for one minute at temperatures in the 600 to 700 degree range.  Remove the meat from the grill and stabilize the fire at approximately 400 degrees.  When the fire has stabilized, place the meat back on the grill and turn every few minutes until the internal temperature is between 142 - 145 degrees.  It won't take long, and a good instant read thermometer is very important on cooks such as this.

As a great side to this dish, consider putting some sliced Portobellas to marinate in a light mixture of olive oil and Balsamic vinegar.  Grill alongside the tenderloin during the last few minutes of the cook.  This can certainly be considered on of those "special occasion" meals...whether it's a special occasion, or not.

Enjoy!!!

Mike Schweitzer, Lawn Ranger BBQ Tools, San Antonio, Texas.