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Grilled, Stuffed Pork Tenderloin  
Serves 6-8  
2 pork tenderloins, about 12 ounces each
3 tablespoons olive oil
1 ½ cups fresh basil leaves, chopped
2 ounces grated Asiago cheese
½ teaspoon chili pepper flakes
Salt and freshly ground black pepper

Make a ½ inch slit down the length of one of the tenderloins.
Continue to slice, cutting along the fold of the meat, until you
can open it out flat. Lay it between two pieces of waxed paper
and pound to an even thickness of about ½ inch.
Lift off the top piece of paper and brush the meat with a little oil.
Press half the basil leaves on to the surface, then scatter over
half the cheese and chili pepper flakes. Add a little pepper.

Roll up lengthwise to form a sausage and tie with kitchen string.
Repeat with the second tenderloin. Put them in a shallow bowl
or pan, cover and set aside until ready to cook.

Prepare the grill. Season the tenderloins with salt just before cooking.

Sear the tenderloins on both sides over high heat, lower the heat and,
if using an outdoor grill, use the indirect heat method with a drip pan
below the pork, if using a grill pan….after searing the tenderloins on
all sides, lower the heat, cover the pan and cook for about 15-20 more minutes, covered with a lid, or a foil tent. Check them every 6-7 minutes
to prevent burning. When done, remove and wrap in foil. Leave them to
rest for 10 minutes before slicing into rounds and serving.

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