..or tenderloin! I still think of it as pork fillet.
This is a yummy recipe that has a tasty stuffing and can be served with another vegetable or salad.
The rolled pork looks great when sliced.
Grilled Pork Fillet with Pepper Stuffing
Serves 4 to 6
1 slice hearty white sandwich bread, torn into ½-inch pieces
2 peppers peppers, (grilled and cooled)
2 ounces Pecorino cheese, shredded (½ cup)
¼ cup pine nuts, toasted
2 garlic cloves, minced
1 teaspoon minced fresh thyme
½ teaspoon smoked paprika
salt and ground black pepper
2 tablespoons dark brown sugar
1 cup loosely packed baby spinach
2 (1 ¼ to 1 ½ pound) pork fillets, silver skin removed
2 tablespoons olive oil
1. Pulse bread, peppers, pecorino, pine nuts, garlic, thyme, and paprika in
food processor until coarsely chopped, 5 to 10 pulses; season with salt and
pepper to taste. Combine sugar, 1 tablespoon salt, and 1 teaspoon pepper in
2. Cut each tenderloin in half horizontally, stopping ½-inch away from edge so
halves remain attached. Open up tenderloins, cover with plastic wrap and
pound to ¼-inch thickness. Trim any ragged edges to create rough rectangle
about 10 inches by 6 inches.
3. With long side of pork facing you, lay ½ cup spinach over bottom half of
pork followed by half of pepper mixture, leaving 1/2-inch border around
edges. Roll away from you into tight cylinder, taking care not to squeeze
stuffing out ends. Position tenderloin seam-side down. Evenly space 5 pieces
twine underneath and tie. Repeat with remaining tenderloin, spinach, and
4a. For Charcoal Grill: Light large chimney starter filled with
charcoal (6 quarts). When top coals are partially covered with ash, pour in
even layer over half of grill. Set cooking grate in place, cover, and heat grill
until hot, about 5 minutes.
4b. For Gas Grill: Turn all burners to high, cover, and heat grill
until hot, about 15 minutes. Leave primary burner on high and turn off other
5. Clean and oil cooking grate. Coat pork with oil, then rub entire surface with
brown sugar mixture. Place pork on cool side of grill, cover, and cook until
center of stuffing registers 140 degrees, 25 to 30 minutes, rotating pork once
halfway through cooking.
6. Transfer pork to carving board, tent loosely with foil, and rest 20 minutes.
Remove twine, slice pork into ½-inch-thick slices, and serve