3 large Poblano peppers 1.5 cups shredded Monterey Jack cheese 4.5 tsp. chili powder 1.5 tsp. onion poweder 1.5 tsp. ground cumin 1/2 tsp. garlic powder 1/4 tsp. salt 1/8 tsp. aniseed, ground 1/8 tsp cayenne pepper 2 pork tenderloins (about 1 lb. each)

Cut each pepper in half and remove the seeds. Stuff peppers with cheese and set aside. Combine the seasonings, rub over pork. Grill, covered, over medium high heat until thermometer reads 145, about 15 minutes. Place peppers over indirect heat, cook until tender and cheese is melted, 8-10 minutes.