PUREE

9 Hatch chiles, roasted, skinned, and stemmed
1 small avocado, peeled and pit removed
1 tsp honey
1 lime, juiced
2 tbsp vegetable oil
Salt and pepper
MARINADE

2 lb pork tenderloins, trimmed, butterflied, and flattened to between 1/4-1/2 inches
1/2 cup tequila
1/4 cup vegetable oil
2 tbsp Cajun seasoning
FILLING

1 - 8 oz. package Cream Cheese softened
1 cup Habanero Jack Cheese, shredded
6 slices of bacon
4 shallots, minced
2 large (or 4 small) cloves garlic, minced
1/4 cup cilantro, finely chopped
2 tbsp tequila
1 tsp Cajun seasoning
12 or more Hatch Chilies (roasted, peeled, stemmed, seeded and halved) enough to cover both of the pork tenderloins leaving a 1" border