Grilled stuffed pork tenderloin
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 410, total fat 23 G., saturated fats 6 G., proteins 38 G., carbohydrates 15 G., fiber 4 G., cholesterol 91 mg, sodium 1076 mg, sugar 1 G.
Calories 410, total fat 23 G., saturated fats 6 G., proteins 38 G., carbohydrates 15 G., fiber 4 G., cholesterol 91 mg, sodium 1076 mg, sugar 1 G.
Tender pork tenderloin becomes even juicier and more flavorful when grilled with a filling. To do this, the entire piece is sliced open like a book, then rolled into a tight roll or log along with roasted peppers, mozzarella, and basil. After grilling, the filling becomes juicy and chewy. The slices look stunning when cut and can be served as an appetizer in a meat platter or as a main course with a side of roasted kale and giardiniera (an Italian marinated vegetable platter).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pork tenderloin (0.6 - 0.7 kg)
- 4 tbsp. l. olive oil
- 3 cloves of garlic (1 finely grated, 2 crushed)
- 1 cup roasted peppers, drained
- 1 cup fresh basil
- 3 mozzarella sticks, cut in half
- 2 bunches of kale
- 0.5 tbsp. marinated vegetables giardiniera, drain the liquid
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high and lightly oil the grates. Butterfly the pork tenderloin: cut it in half lengthwise, leaving about 1 cm (0.5 in) of the bottom. Open it like a book and flatten it with your hands. Cover with plastic wrap and pound with the flat side of a meat mallet or a heavy skillet until it's 1 cm (0.5 in) thick.
- Rub the pork with grated garlic and sprinkle with salt and black pepper. Arrange on top in a single layer. baked peppers, then basil and mozzarella, leaving a 2.5 cm (1 inch) margin along one long side. Roll up the opposite long side into a tight roll and tie with kitchen twine in three or four places. Brush the roll with 1 tablespoon of olive oil and sprinkle with salt and black pepper.
- Roast the pork, covered and turning occasionally, until a thermometer inserted into the meat (not the stuffing) registers 145°F (63°C), 12 to 14 minutes. Let rest for about 5 minutes, then carve.
- Meanwhile, remove the kale leaves from the stems and tear them into pieces. Heat the remaining 3 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat. Add the kale, minced garlic, and a generous pinch of salt and black pepper. Cook, stirring, until the kale is tender, about 5 minutes.
- Coarsely chop the giardiniera and toss with the cabbage to warm through for 30 seconds to 1 minute. Divide among plates and serve with the pork.
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