Serves 6

A mélange of peppers can also be used. Bell peppers can be substituted for the poblanos to make the dish less spicy. Also, chicken or veal can be used in place of the pork.

Cooking spray

1 tablespoon olive oil

2 poblano chili peppers

¼ cup walnuts

1- to 2-pound pork tenderloin

4 thin slices proscuitto

• Preheat oven to 375°. Spray a cooking rack with cooking spray.

• Rub the poblanos with half of the oil. Roast for 15 minutes, then remove from oven and place in a plastic bag until cool. Then remove the skin and seeds.

• In a blender or food processor, blend together the walnuts, poblano, and remaining oil until smooth.

• Rub the poblano mixture onto the tenderloin and wrap the loin with the proscuitto slices; place on rack in a roasting pan. Cover loosely with foil and roast for 1 to 1½ hours. Slice and serve.