This tasty green chile–stuffed pork loin has a crunchy crust that helps keep the meat moist while roasting. Consider serving it with a simple sauce made by combining equal parts sour cream and salsa verde (Herdez is a popular brand). You can find queso fresco in most grocery stores near the cream cheese. Pepitas are often sold in bulk; I prefer the salted version. (Still determined to roast a ham? Start with spiral-cut. For a zippy norteño glaze, add ground New Mexico red chile to maple syrup or honey, or combine orange marmalade with canned chipotles.)


2 pork tenderloins, 1¼ pounds each

¾ cup New Mexico green chile (mild or hot), roasted, peeled, seeded, and chopped

4 ounces queso fresco

1 cup pepitas (shelled pumpkin seeds), toasted

2 egg whites, beaten until frothy


2 tablespoons brown sugar

1½ teaspoons mild New Mexico red chile, ground

1½ teaspoons hot New Mexico red chile, ground

¼ teaspoon black pepper

½ teaspoon kosher salt

½ teaspoon garlic salt

1 teaspoon Mexican oregano

1 teaspoon cumin seed, toasted and ground

Serves 6–8


  1. Preheat oven to 375°. In a small bowl, mix the ingredients for the dry rub; set aside.
  2. Slice the queso fresco into 4-by-¼-inch logs; set aside.
  3. To butterfly the pork tenderloins, trim off any excess fat or silver skin on the outside. Using a sharp knife, slice down the middle of each loin, lengthwise. Go slowly and steadily. Don’t slice completely through the meat.
  4. Lay the pork on your cutting board, cover it with a piece of plastic wrap, and flatten the tenderloin using the smooth side of a mallet or tenderizer to an even ¼-inch thickness by approximately 5 inches across.
  5. Lightly season each pork surface with 1 teaspoon of the dry rub. Working lengthwise, place the chopped green chiles on the pork, slightly off the center. Set the queso fresco next to the chiles in the same direction.
  6. Roll the pork into a long log carefully over the filling, tucking in anything that falls out. Secure the roll as needed with 4–5 loops of butcher’s twine. Season each log with 1 teaspoon of the rub.
  7. Whirl the pepitas in a food processor or blender until they resemble coarse bread crumbs. Stir in 2 teaspoons of dry rub and place on a cookie sheet. Brush the meat with the egg whites and roll over the pepitas mixture, pressing to adhere.
  8. Place the pork in a sided baking dish and roast for 35–40 minutes, until the pork has at least a 145° internal temperature. Remove from the oven. Let rest about 10 minutes before slicing. Reserve leftover rub for another use.