Uploaded August 2018 | Updated September 2026, 2 hours ago
Hey y'all here are some channels to take a look if you like food and great production.
Cookin With James who inspired this and a great chef:
youtube.com/channel/UCo1F4yWmJoWYq2SvCjRLOUQ
Mike from Cle Random who does amazing dishes:
youtube.com/channel/UCfOZuEpYpw34VOjEUxL06dw
John from 1984BBQ, he cooks seafood like you've never seen:
youtube.com/channel/UCVld36Rcn-vjo95ntoTkj_g
Thank y'all so very much for everything.
My instagram, follow along!:
instagram.com/picklecooking
Recipe for the tenderloin:
1 2.5lb Pork Tenderloin
1/2 packet of Goya sazon (I put some on one side of the pork)
SPOGC or rub of your choice (use to taste on both sides)
1 tsp of chili powder
1 tsp of ground cumin
3 -4 jalapenos
1/2 lb Chorizo
1 8 oz can of green chilies
Cheese! as much or little as you like, I used a blend of queso fresco and a shredded blend
Roast or smoke the Jalepenos, so you can peel the skins off. Peel, deseed and take off the top.
Butterfly your pork tenderloin, roll it flat with a rolling pin so you can fit everything in and season with all of the spices mentioned above.
Take your cheeses and chilies and put them in the tenderloin. Roll it up and tie it off with twine or use toothpicks.
Put on the grill until it reaches a temp of 160. You can use the grill, or an oven, it all works great.
Let it rest for 10-15 minutes, it will rise in temp, you can also add some more cheese on top at this point.
Slice and serve with Mexican rice, drizzle some crema on top or sour cream, some green onions, cilantro, you name it.
Thanks for watching and hope you enjoy this one.
Pickles
Disclaimer:
Jeff or George labelled this wrong, don't use pork shoulder.
I'm not sure a narwhal is a real thing.
I like spice...like a lot but dont touch anything after cutting up peppers for at least a month.
The end. Le fin.
Hey y'all here are some channels to take a look if you like food and great production.
Cookin With James who inspired this and a great chef:
youtube.com/channel/UCo1F4yWmJoWYq2SvCjRLOUQ
Mike from Cle Random who does amazing dishes:
youtube.com/channel/UCfOZuEpYpw34VOjEUxL06dw
John from 1984BBQ, he cooks seafood like you've never seen:
youtube.com/channel/UCVld36Rcn-vjo95ntoTkj_g
Thank y'all so very much for everything.
My instagram, follow along!:
instagram.com/picklecooking
Recipe for the tenderloin:
1 2.5lb Pork Tenderloin
1/2 packet of Goya sazon (I put some on one side of the pork)
SPOGC or rub of your choice (use to taste on both sides)
1 tsp of chili powder
1 tsp of ground cumin
3 -4 jalapenos
1/2 lb Chorizo
1 8 oz can of green chilies
Cheese! as much or little as you like, I used a blend of queso fresco and a shredded blend
Roast or smoke the Jalepenos, so you can peel the skins off. Peel, deseed and take off the top.
Butterfly your pork tenderloin, roll it flat with a rolling pin so you can fit everything in and season with all of the spices mentioned above.
Take your cheeses and chilies and put them in the tenderloin. Roll it up and tie it off with twine or use toothpicks.
Put on the grill until it reaches a temp of 160. You can use the grill, or an oven, it all works great.
Let it rest for 10-15 minutes, it will rise in temp, you can also add some more cheese on top at this point.
Slice and serve with Mexican rice, drizzle some crema on top or sour cream, some green onions, cilantro, you name it.
Thanks for watching and hope you enjoy this one.
Pickles
Disclaimer:
Jeff or George labelled this wrong, don't use pork shoulder.
I'm not sure a narwhal is a real thing.
I like spice...like a lot but dont touch anything after cutting up peppers for at least a month.
The end. Le fin.
