Butterflied Stuffed Pork Tenderloins
Pork loins are pretty lean and a little bland on their own. You can rev them up with a good, punchy barbecue rub, but they lend themselves to being stuffed to pack in extra flavour. Select the chunkiest pork loins you can find – it will make stuffing them that much easier.
Ingredients
2 pork tenderloins fillets, approx. 400g/14oz each
Your favourite BBQ rub
300g/10½ oz jar roasted peppers, drained and roughly chopped
100g/3½ oz soft goat’s cheese
Method
1. Set up your barbecue to cook indirectly at a medium heat.
2. Combine the goat’s cheese and peppers in a bowl.
3. To prepare the pork, cut each loin in half horizontally, stopping 1cm from the far edge so the halves remain attached. Open out the loins like a book and cover with cling film/saran wrap. Using the palm of your hand, meat mallet or the end of a rolling pin, gently flatten the loins until about ¾cm thick. Trim any scraggy edges so you are left with a neat rectangle about 25x15cm (10x6in).
4. Lightly dust both sides of the pork with the rub.
5. Spread the stuffing over the bottom two-thirds of each loin. From the bottom, roll each loin tightly like a Swiss roll, taking care not to squeeze the stuffing out. Tie with butcher’s string to secure.
6. Cook for 25-30 minutes, turning the loins every 10 minutes, until they are golden and cooked through and the internal temperatures is 65°C/149°F. Leave to rest for 10 minutes then slice into rounds to serve.
More Recipes Ideas from Jon Finch
Method
1. Set up your barbecue to cook indirectly at a medium heat.
2. Combine the goat’s cheese and peppers in a bowl.
3. To prepare the pork, cut each loin in half horizontally, stopping 1cm from the far edge so the halves remain attached. Open out the loins like a book and cover with cling film/saran wrap. Using the palm of your hand, meat mallet or the end of a rolling pin, gently flatten the loins until about ¾cm thick. Trim any scraggy edges so you are left with a neat rectangle about 25x15cm (10x6in).
4. Lightly dust both sides of the pork with the rub.
5. Spread the stuffing over the bottom two-thirds of each loin. From the bottom, roll each loin tightly like a Swiss roll, taking care not to squeeze the stuffing out. Tie with butcher’s string to secure.
6. Cook for 25-30 minutes, turning the loins every 10 minutes, until they are golden and cooked through and the internal temperatures is 65°C/149°F. Leave to rest for 10 minutes then slice into rounds to serve.
