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What some of you may not know about us is that we actually love cooking at home! When we don't have any plans to eat out at a restaurant, we're always looking for new recipes to try.

As you may have noticed by all the massive displays of different hatch chile products, it's HATCH CHILE season. Hatch chiles are a huge deal around here. At the grocery store, you'll find endless sorts of hatch chile products.

We're trying something a little different today on the blog and we're sharing our very own recipe that we created using fresh hatch chiles! I can already tell you now, we will be putting this recipe in our regular cycle because 1) it's SO EASY and 2) it's DELICIOUS.

This recipe starts with a one pound pork tenderloin. The first step is a little tricky but not impossible! You will want to roll-cut the pork into one even layer of meat. Another option would be to butterfly the meat. Here is a great Youtube video that we used to achieve this step.

Next, dice the jalapeno and hatch chile.

Combine the peppers with the cream cheese and spread the mixture over the top of your pork.

Lastly, roll the pork up, wrap with bacon, and bake at 425 degrees for 40 minutes!

Once the center of the meat is at 145 degrees, you're ready to cut and enjoy! Yes, it's THAT easy.


1 hatch chile

1 jalapeno

1 lb pork tenderloin

8-10 slices of bacon

1 package of cream cheese


1. Butterfly pork tenderloin.

2. Mix cream cheese with chopped hatch chile and jalapeno.

3. Spread mixture over pork and roll.

4. Wrap the pork with bacon.

5. Bake at 425 degrees for 40 minutes (or until the pork is 145 degrees).

Bon appetit! Let us know if you try this recipe! We'd love to hear your thoughts. Or if you have a favorite hatch chile recipe, please feel free to share with us!

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