Ingredients
- Pork Loin, preferably 1 pound but 2 is okay, too
- Recipe #1:
- Seasoned stuffing (Pepperidge Farm kind of thing)
- Sun-dried tomatoes, garlic, salt, pepper, baby spinach
- Veg. oil, Olive oil, brush
- Recipe #2:
- Seasoned stuffing
- One Granny Smith apple, Orange Juice
- For outside of pork: Brown sugar, kosher salt, pepper
Directions
- Butterfly the pork loin lengthwise, pound the shit out of it (preferably down to 1/4”, starting from the middle and working outward to avoid frayed edges). Apply 1/8t kosher salt, 1/8t black pepper
- In a food processor, combine:
- 1 Cup stuffing, 1t salt, 1t pepper, 2T garlic, 1/2 Cup sun-dried tomatoes
- Or…
- 1 cup stuffing, 1t salt, 1t pepper, 1 Granny Smith apple (peeled, cored), 1/4 cup of Orange Juice (to give it some moisture)
- Quick chop until mixed but not obliterated
- Pack mixture into one side of the pork. For Recipe #1 add 1/2 Cup Baby Spinach (for color). Cut edges to create rectangle
- Roll pork tenderloin, tie with cooking string in 5 places
- Coat both sides with Olive Oil
- In a small cup, combine 2t kosher salt, 1t black pepper, 4T brown sugar. Rub both sides
- Using indirect heat on a grill, cook for 12 minutes a side. Inside temp. must be 140 degrees
- Tent for 20 min, serve
