Equipment: Paring knife, food safe gloves, baking Sheet with a cooling rack, tongs, plastic wrap
Cook’s Note: There are many spices that you can find at the Pueblo County Farms. This recipe uses Pueblo Green Chiles that have been dehydrated and ground into a fine powder. This recipe also works with Red Chile Powder, or Green Chile Enchilada Sauce mix. It’s also excellent for Beef Tenderloin in lieu of pork. The real key to this recipe is the marinating time. If you prepare the rub right before roasting, it will be spicier. Allowing a day to marinate mellows the heat from the chile powder and allows the more delicate aromatic flavors to bloom. We bake this in an oven on a baking sheet that has a cooling rack (the kind you use to cool a cake or cookies) to ensure that the roast cooks evenly all around. You could also cook the tenderloin in a smoker until the internal temperature is 145° F.
Editor’s Note: Pueblo Community College Culinary Arts Department Chile Academy Pueblo Chile & Frijoles Festival 2019
