One trend in stoner cuisine is things stuffed into and/or wrapped with other tasty things. Chef Mike scratches that particular itch via pork stuffed with cheese and wrapped in bacon. Serve with a lightly steamed green veggie like broccoli and some simply cooked brown rice on the side.
STONES 4
1 cup mango juice
2 cups cider vinegar
One 7-ounce can chipotle peppers in adobo sauce, puréed in the blender or very finely chopped
1 cup soy sauce
7 cups sugar
1 cup medicated glycerin (see Long-Simmering Ganja Glycerin)
Two 2-pound pork tenderloins
4 ounces Boursin cheese
1 pound thinly sliced bacon
Sea salt
Cracked black pepper
Equipment: Kitchen twine
1. In a heavy 3-gallon nonreactive stockpot, reduce the mango juice to ¼ cup. Add the vinegar, chipotle peppers, soy sauce, and sugar, and cook over medium-high heat until the sugar has melted and the sauce has reduced to 4 cups and coats the back of a spoon, about 20 to 30 minutes. Watch carefully while reducing the glaze; it has a tendency to overboil! Gently stir in the medicated glycerin and let cool.
2. Preheat the oven to 350°F.
3. Wash your tenderloins and pat them dry with paper towels. Cut four ½-inch slits into each tenderloin and stuff ½ ounce of cheese into each slit.
4. Wrap the stuffed tenderloins tightly with the bacon and secure by tying with individual lengths of kitchen twine, crosswise around the loin.
5. Cook tenderloins in the oven for 30 to 45 minutes, depending on size. Once the bacon is crispy, begin to glaze the tenderloin with the mango-chipotle mixture while the pork is in the oven. Glaze generously every 10 minutes until you run out of the mango-chipotle mixture or the pork is done. The pork is done when the internal temperature reaches 155°F. The bacon should crisp up and create a wonderful crust.
6. When the tenderloin is done, pull it out and let it rest on your cutting board for 10 to 15 minutes. When your meat is fully rested, slice thinly with a sharp knife and serve!