Caramelized Chili Pork Loin – winner of the 2009 Denver Chili Fest Recipe Competition – sweet, hot wonderful flavor combination in a pork loin roll – big favorite!
Caramelized Chili Pork Loin – a festive stand out main dish that’s hot-sweet perfect flavor combination. This was the main dish winner at the 2009 Denver Chili Fest Recipe Competition – hands down getting all the votes.
This recipe was from Mel Hollis of Houston. It’s an old favorite in her family. She knows her chiles! This has become a family favorite in my house; we think it’s the best way to make a pork loin. Well, there is also classic green chili, which is sure hard to beat. Now this recipe requires butterflying the pork loin. There are 2 ways to butterfly: one requires one cut where you open up the loin like a book. Then second takes 2 cuts and you end up with a longer rectangle of pork that’s about 1/2 inch. I used the first method, and you can see it’s rolled up but most of the apple is in the center. If you use the second method, you end up with a pork loin that look more like a jelly roll in that you can actually see a spiral with the apple filling rolled up in the pork loin. Here is a video on how to butterfly a pork loin.
It’s good either way. It even freezes well! It takes a bit more time, but not that much. You gotta try this one, it’s worth it. Hope you enjoy it!
- 1 pork loin, about 3 lbs
- 1 stick butter
- ¼ cup packed brown sugar
- ½ tsp cinnamon
- 3 Granny Smith apples, cored, peeled
- and diced to 1" pieces
- ⅔ cup medium hot or hot Hatch green chiles, diced
- salt and pepper
- 2 tbsp olive oil
- ½ cup apple cider
- Melt the butter in a large skillet over medium high heat. Add brown sugar, cinnamon, diced apples, and diced chiles, toss to coat. Sauté 3 minutes, without stirring to let caramelize on one side.
- Toss and sauté another 3 minutes. Remove from heat and let cool completely.
- Butterfly the pork loin by cutting lengthwise down the center to within ½ inch of the other side. Flatten with a meat mallet.
- Salt and pepper the inside of the loin to taste. Spread the cooled mixture down the center of the meat. Bring the 2 sides of the loin up around the mixture and tie with butcher's twine and 1 inch intervals, to make a nice roll.
- Season the exterior of the stuffed loin with salt and pepper. Sear the loin in the Olive oil on all 4 sides in a large Dutch oven over medium high heat. Pour the apple cider over the loin.
- Roast uncovered for 1 hour and 20 minutes or until an instant read thermometer inserted into the center reads 155 degrees F.
- Remove from oven and let rest for about 15 minutes before slicing. Serve with pan juices.
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