Grilled Stuffed Pork Tenderloin |
| Name: |
Crystal Veillette |
| Base: |
Ft Campbell, KY |
| Recipe: |
2 whole pork tenderloins, cut in half and
butterflied
1 cup Black Olive Tapanade
Charred Yellow Pepper Sauce
Rub: 1/2 cup Ancho powder
1/3 cup olive oil
1/3 cup paprika
1 Tsp. garlic, raw chopped
salt pepper
Charred Yellow Pepper Sauce: 2 yellow peppers, grilled, seeded and
chopped
1/3 cup rice wine vinegar
6 cloves garlic, roasted
1 pinch saffron threads
1 Tbs. honey
In the center of the pork loins put a thin layer of tapenade, 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.
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