It is time to welcome back Pork Month here at Machine Shed! We hope you are just as excited as we are to try out all our new recipes. To step along with our tradition, we decided to start off October with the Tangy Tenderloin, but this time with a little twist! Share this new and improved recipe with a table full of family friends this weekend!

…and don’t worry – you can still find the fan-favorite original recipe in our Machine Shed Cookbook!

Ingredients

ANCHO CHILI SAUCE

• 1 lb. dried ancho chilis
• 1 cup chopped onion
• ¼ cup minced garlic
• 1 qt chicken stock
• 1 qt Shed’s Herb Sauce

RED PEPPER RICE

• 1 box Uncle Ben’s Wild Rice Blend
• 1 can (=300) diced red peppers

PORK CHOPS WITH STUFFING

• 4 center-cut pork chops
• ½ pound pork sausage
• 2 tablespoons red pepper, diced
• 5 tablespoons shredded Asiago cheese
• 2 tablespoons green onions, finely chopped
• 2 tablespoons chili powder mix (ingredients below)

CHILI POWDER

• Chili Powder Mix Ingredients
• 2 tablespoons chili powder
• 1 tablespoon garlic salt
• 1 tablespoon ground cumin
• 1 tablespoon onion salt

Method

ANCHO CHILI SAUCE

Remove stems from chilis and add to a large saucepan with onions, garlic, and chicken stock. Bring to a boil, then reduce heat and simmer for 15+ minutes. Remove garlic, onion, chilies from the liquid; reserve solids and liquid! Transfer solids (onion, garlic, and chilies) to a food processor and puree. Add about 2 cups of reserved liquid and process again. Salt and pepper to taste.

RED PEPPER RICE

Cook Uncle Ben’s rice according to instructions, simply add peppers to the mix! For added flavor, utilize any leftover chili sauce as part of the liquid for the rice.

PORK CHOPS WITH STUFFING

Preheat the oven to 350 degrees. Mix all of the ingredients in a bowl. Cut a slice into the middle of each pork chop and stuff with 4 tablespoons of the stuffing mixture. Season with cajun seasoning and cook for 35 minutes in the oven until the internal temperature of the tenderloin is 160 degrees. Remove from the oven and enjoy!