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. |
CLICK HERE TO
WATCH VIDEO SLIDESHOW |
