PORK-STUFFED POBLANO CHILES

Steps:

• Prepare the poblano chiles by charring them over a flame. The contained heat of the oven also makes the chiles cook through more than if you use a burner. Cover the charred chiles with a damp paper towel and steam for 10 minutes before slipping off the blackened skins. Using a small, sharp knife, cut a slit along one side of chile. Pull out the seed pod which is tightly nestled right under the stem. You can use small scissors to cut it out. Use gloves for this operation. Remove all of the random seeds from the insides. Set aside the cleaned chiles. Preheat the oven to 400°. Mist a small roasting pan with oil. Rub the tenderloin with salt and pepper. Combine the chipotle, agave syrup, jam and a pinch of salt. Brush lightly over the tenderloin, top and bottom, and place in the roasting pan. Roast for 15 minutes; brush all surfaces of tenderloin with the chipotle mixture and roast for 15-20 minutes longer. You want a deeply caramelized surface, but don't overcook the tenderloin. Remove from the oven and let cool. While the tenderloin is cooling, combine walnuts and crema. If the sauce is too thick, thin it out with a little milk. Refrigerate until ready to use. Dice the tenderloin and combine with the raisins, diced pears and almonds. Lightly oil a 9- by 13-inch baking dish. Open up each poblano chile carefully and try to fit in about 1/2 cup of the pork filling. Arrange the stuffed chiles in the baking dish, slit side up. If making ahead, cover and refrigerate until ready to bake. Preheat the oven to 350°. Bake chiles, uncovered, just until warmed through, about 10 minutes. Remove from the oven, drizzle with the walnut sauce and sprinkle with pomegranate seeds and a few leaves of parsley.