Garlic Stuffed Pork Tenderloin

Garlic Stuffed Pork Tenderloin, with grated garlic, sun dried tomatoes and Asiago cheese is barbecued to perfection.

Tenting meat with foil and letting it rest allows the meat to finish cooking without becoming overcooked. While resting, the internal temperature of the meat will continue to rise up to five degrees.

Just loosely cover the tenderloin with foil, do not don’t wrap it tightly in foil. A tight crimped cover will steam your meat!

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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.

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.

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.