Bbq stuffed pork tenderloins from Stefano Faita
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. fresh sage, finement haché
2 garlic clous, finement haché
5 mL (1 tsp.) tsp fresh rosemary, finement haché
To taste salt
To taste pepper
600–700 g oz pork tenderloins
8 thin slices capicollo
250 mL (1 cup) cup Parmigiano Reggiano, fraîchement râpé
30 mL (2 tbsp.) tbsp. extra virgin olive oil
500 g (1.1 lb) lb bag roasted Frozen Vegetables
15 mL (1 tbsp.) tbsp. fresh sage, finement haché
2 garlic clous, finement haché
5 mL (1 tsp.) tsp fresh rosemary, finement haché
To taste salt
To taste pepper
600–700 g oz pork tenderloins
8 thin slices capicollo
250 mL (1 cup) cup Parmigiano Reggiano, fraîchement râpé
30 mL (2 tbsp.) tbsp. extra virgin olive oil
500 g (1.1 lb) lb bag roasted Frozen Vegetables
Directions
1Combine sage, garlic, rosemary, salt, and pepper in a small bowl and set aside.
2Place pork fillets on a cutting board and cut lengthwise, leaving the ends intact, in order to make a pocket.
3Flatten meat delicately using the heel of your palm.
4Stuff each butterflied fillet with 4 slices of capicollo, then sprinkle evenly with Parmigiano Reggiano.
5Tightly roll or squeeze fillets together so stuffing is almost invisible, then tie with kitchen string.
6Lightly brush fillets with olive oil and rub entire surface with herb mixture. Once the BBQ heats up, oil the grill.
7Place fillets on grill and cook on all sides 10 to 12 minutes. Remove from heat, cover with aluminum foil without squeezing, and let stand for 5 to 10 minutes before serving. Serve with roasted vegetables.
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Personal Note
Personal Note