Rolled Stuffed Tenderloin
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Slice the pork tenderloin open without cutting all the way through. Open it up and flatten it out with the back of your knife or meat tenderizer until uniformly thick. Aim for a thickness that will allow the tenderloin to be rolled up in one full roll as shown in the video. Trim the ends off square.
Coat the entire surface with a good dose of garlic butter. Apply a dusting of SPG seasoning,
Dice up one sun dried tomato into small pieces and lay it as a strip at the back edge of the tenderloin.
Add a line of fresh basil leaves on top of the line of sun dried tomatoes.
Sprinkle a layer of parmesan cheese on top.
roll up the pork tenderloin and use bamboo skewers to hold it together. you can use butchers string, just don't over tighten it.
Place onto a preheated grill or oven at 375f / 190c ), opposite the hot coals aka indirect cooking. be sure to have the final edge of the roll facing upwards to stop the ingredients leaking out.
the entire cooking is only going to be around 20-25 minutes to reach a minimum internal temp of 145f / 63C. About 5 minutes before its cooked add the cheese topping and once melted remove from the grill.
Serve hot with sides as shown in the video, skewered cherry tomatoes and garlic roasted potatoes