Artichoke-Stuffed Nagano Pork Tenderloin
Prep Time
Price Per Serving
Cooking Mode
450 g (1 lb) lb pork tenderloin
1 garlic
30 mL (2 tbsp) tbsp finely chopped parsley
½ lemon, zest grated
4 artichoke hearts
3 eggplant slices
2 slices lemon, halved
To taste Butcher’s string
To taste salt and pepper
450 g (1 lb) lb pork tenderloin
1 garlic
30 mL (2 tbsp) tbsp finely chopped parsley
½ lemon, zest grated
4 artichoke hearts
3 eggplant slices
2 slices lemon, halved
To taste Butcher’s string
To taste salt and pepper
Directions
1Preheat barbecue to medium-high heat.
2Use a knife to butterfly the pork tenderloin, cutting lengthwise (leave 1 cm [1/2 inch] intact along the whole length and open flat). Reserve.
3In a small bowl, mix garlic, parsley and lemon zest. Spread over pork tenderloin. Add artichoke hearts and eggplant slices and then lemon slices.
4Close pork tenderloin and tie well with string. Season with salt and pepper on all sides.
5Oil barbecue rack well and set pork tenderloin on top. Grill for 2 minutes on a ll sides except the top. Continue cooking tenderloin with the stuf fing side up for about 12 to 15 minutes or until meat is pinkish inside and meat thermometer reads 70°C (160°F).
6Remove tenderloin; wrap with foil and let rest for 10 minutes.
7Serve sliced with a tomato salad and buttered linguini.
8Replace artichokes by grilled sweet red peppers (homemade or store-bought).
9Omit lemon.
Tips
1
TIP: This pork tenderloin is also delicious served cold in very thin slices. Serve with tomatoes and country bread.
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Personal Note
Personal Note