Stuffed Pork Tenderloin
Treat yourself to a savory feast with these succulent stuffed and rolled pork tenderloins. Seasoned with California Rancher Wild Hog and stuffed with a delightful mixture of roasted red peppers, shredded manchego cheese, and baby spinach, these tenderloins are sure to steal the show at your next gathering. Savor the harmonious blend of flavors and enjoy every bite of this mouthwatering dish.
— Constant Cookbook
Ingredients
- 2 pork ternderloins
- California Rancher Wild Hog Seasoning
- 1 jar roasted red peppers
- 50g shredded manchego cheese
- Baby spinach
Instructions
- Cut each tenderloin in half horizontally, stopping ½" from the edge so it stays attached.
- Open up then lay over a sheet of cling film and flatten to a uniform thickness of around 1.5cm
- Season each side of the tenderloin with Wild Hog and the place in the fridge for a couple of hours.
- In a food processor blitz up the cheese and peppers. You can add some pine nuts if you like too.
- Spread the stuffing equally between the two tenderloins covering one half of each lengthways followed by a small handful of the spinach leaves.
- Roll the tenderloins and carefully tie with cooking string.
- Cook indirectly on your BBQ for approx 30 mins. This can also be cooked on a smoker but the cooking time will need to be increased. Try adding some cherry or applewood smoking chips for extra depth of flavour
- Once the pork is cooked through, loosely tent with foil and allow to rest for 5-10 mins.
Yield
Serves 6
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