INGREDIENTS
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Salt
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Pepper
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1/2 Cup Chicken Broth
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3/4-(upto 1 1/2 Cups) White Cheddar or Colby Jack Cheese (shredded)
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1 Clove Garlic
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1 Package Pork Tenderloin — butterflied lengthwise
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1 Large Onion
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2 Each Red Bell Peppers (diced finely)
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1 1/2 cup New Mexico Green Chile (roasted, seeded, chopped)
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2 Tablespoons Salted Butter (Melted)