Weekly Recipes

Caramelized Chili Pork Loin

Caramelized Chili Pork Loin

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!

Caramelized Chili Pork Loin
Prep time
Cook time
Total time
Serves: 10 servings
  • 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
  1. 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.
  2. Toss and sauté another 3 minutes. Remove from heat and let cool completely.
  3. Butterfly the pork loin by cutting lengthwise down the center to within ½ inch of the other side. Flatten with a meat mallet.
  4. 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.
  5. 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.
  6. Roast uncovered for 1 hour and 20 minutes or until an instant read thermometer inserted into the center reads 155 degrees F.
  7. Remove from oven and let rest for about 15 minutes before slicing. Serve with pan juices.



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