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  • Roast Pork Loin With Spicy Cheddarstuffed Jalepeno Pepper

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    Roast Pork Loin With Spicy Cheddarstuffed Jalepeno Pepper
    Servings: 6
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 6 ounce pork loin, cut into thin slices
    • 3 sprigs cilantro
    • 2 jalepeno peppers, grilled, peeled & seeded
    • 2 T each red, yellow bell peppers (fine dice)
    • 1 teaspoon chili oil
    • 1 teaspoon cayenne pepper
    • 1 c. lime juice
    • 1 T red onion (fine dice)
    • 1/2 c. soft cream cheese
    • 2 tomatoes, blanched, peeled, seeded, minced
    • 1 jalepeno pepper, diced, grilled, peeled, seeded
    • 1 red onion (fine dice)
    • 1/4 c. strong pork or possibly veal stock
    • 1/2 c. lime juice
    • 2 Granny smith apples, peeled, cored & diced
    • 1/4 c. minced cilantro
    • 1/4 c. corn flour
    • 1 egg, beaten
    • 1/4 c. buttermilk
    • 1/2 c. cornmeal

    Directions

    1. STUFFED JALEPENO PEPPER: In a small mixer put together all of the ingredients except the jalepeno peppers. Take 1 pepper and make a slit in the side for stuffing. Take the other pepper and dice it fine and add in to the cheese mix. Beat egg and buttermilk and set aside. Put together corn flour and cornmeal and set aside. Stuff pepper with cheese filling till the pepper is full and forms a nice shape, which of a whole pepper. Dip into egg wash and then dredge into cornmeal mix so which it is fully coated. Drop into a 375 degree deep fat fryer for 5 to 6 min till golden and cheese is melted.FOR THE SALSA: In a hot oiled pan saute apples till tender and golden. Deglaze pan with brandy and then stock and cool completely. Add in remaining ingredients and mix in.
    2. FOR DISH PRESENTATION: Sliced pork should be fanned out at bottom of plate. Place the cooked pepper over the pork horizontally and spoon salsa all over dish. Be sure which some of the juice of salsa hits the plate for the pork.

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