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Pork Loin Poblano & Oaxaca Cheese Roulade

Serves 6


2-3lbs boneless center cut pork loin roast

4 ounces queso Oaxaca or melting cheese such as mozzarella

4 fresh poblano peppers


1⁄2 teaspoon coriander seed

1⁄2 teaspoon fresh ground pepper

1⁄4 teaspoon oregano (Mexican if possible)

1⁄4 teaspoon garlic powder

1 teaspoon celery salt

2 teaspoons salt

3 teaspoons brown sugar

1 teaspoon ground cumin

2 teaspoons paprika or Ancho chili powder


Start by washing the poblano peppers, dry and roast them on an open flame to create a chard blister or place them under your oven broiler to do the same. Once charred, place the peppers in a plastic bag to sweat and clean when cool taking the burned skin and seeds out and gently saving the filets of the pepper. Don’t rinse under water as this washes the flavor out of the peppers. Set to the side.

Make the rub by roasting the coriander seeds in a hot skillet for about 3 minutes or until you can smell the coriander. Grind this and the oregano with a mortar and pestle or spice grinder. Add all other rub ingredients and mix well.

Rinse and dry the pork loin.

Using a sharp, long knife cut 1/2 inch above the cutting surface as you roll the loin out. You should have a continuous slab of pork once complete.

Apply a little rub to the surface.

Layer the roasted poblano pepper filets over the surface.

Add the Oaxaca cheese to the center of the pork and peppers and roll the pork loin and tie with butcher twine. Sprinkle the leftover spice rub over the outside surface and rub it well.

Place the pork loin in the oven or a grill so that it cooks indirectly and is not directly over the coals or flame. If desired, add smoke wood, chips or a foil packet with wood chips.

Cook until internal temperature of the pork is 145°F. Let the roast rest 15 minutes or so before slicing.

Serve with warm tortillas salsas and guacamole.

For more delicious recipes visit Pork es Sabor and the National Pork Board.

Chef Martin Lopez


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