Grilled, stuffed pork tenderloin
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole pork tenderloins; cut in half & | |
| ; butterflied | ||
| 1 | cup | Black Olive Tapanade |
| Charred Yellow Pepper Sauce | ||
| ****** Rub ****** | ||
| ½ | cup | Ancho powder |
| ⅓ | cup | Olive oil |
| ⅓ | cup | Paprika |
| 1 | teaspoon | Garlic; raw chopped |
| Salt | ||
| Pepper | ||
| ****** Charred Yellow Pepper Sauce ****** | ||
| 2 | Yellow peppers; grilled,seeded & | |
| ; chopped | ||
| ⅓ | cup | Rice wine vinegar |
| 6 | cups | Garlic; roasted |
| 1 | pinch | Saffron threads |
| 1 | tablespoon | Honey |
Directions
In the center of the pork loins put a thin layer of tapanade, roll and season with rub. In a saute pan heat oil, until almost smoking. Sear pork loins on all sides and grill for 3 minutes on each side.
Charred Yellow Pepper Sauce:
Combine all ingredients in a blender and puree until smooth. Season to taste with salt and pepper.
Recipe By : GRILLIN' AND CHILLIN' SHOW #GR3641 Posted to MC-Recipe Digest V1 #235 Date: Sun, 6 Oct 1996 00:42:07 -0400 (EDT) From: Chuck Tapping <ctapping@...>