Garlic Stuffed Pork Tenderloin
Print recipe| Serves | 4 - 6 |
Ingredients
- 2 Medium pork tenderloin
- 3 Cloves garlic (freshly grated)
- 1/2 cup thinly sliced roasted red pepper
- 1/2 cup grated Asiago cheese
- good shake of favourite pork seasoning
Directions
| Preheat the barbecue to 375 deg F. | |
| Cut down the length of the pork tenderloin, but not quite through, so the tenderloin can be opened like a book (butterflied). Lightly salt and pepper each side. | |
| Peel the garlic. Grate it with a zester (or finely mince if you do not have a zester). Spread the grated garlic on one side of the butterflied tenderloin. Line the same side of each tenderloin with the roasted red pepper and the Asiago cheese. | |
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Fold each tenderloin back together. Using a poultry needle and household twine, stitch each tenderloin back together again. (If you do not have a poultry needle, then use wooden or metal toothpicks)  | |
| Brush a little bit of olive oil over the outside of each tenderloin and then sprinkle it with your favourite chicken and rib seasoning, such as the Keg's Chicken and Rib Seasoning. | |
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Place the tenderloins directly on the grill and turn frequently until they are nicely marked on all sides. If you have a two or three burner barbecue, turn off the back burner and place the tenderloins off the direct heat. Close the cover and bake 8 - 10 minutes per side or until just cooked, with a hint of pink in the middle.  | |
| Remove it from the barbecue and then tent it with tin foil, for about 10 minutes before slicing. To slice, hold a fork over the last stitch of the sewing and pull. The string will come out nicely. Slice it on the diagonal in pieces that are about and 1 1/2 inches thick, to show off the stuffing. | |