Shelly's Recipe

STUFFED AND GRILLED PORK TENDERLOIN

Category: Pork I - Tenderloins and Roasts

4 (6 oz) pieces of pork tenderloin, about 5 inches long
3 oz prosciutto and provolone cheese, finely diced
Olive oil
1 1/2 tbsp chopped garlic and chopped fresh rosemary
1/4 tsp salt
Pepper, to taste

Remove the membrane that covers the pork. Make a lengthwise slit in the middle of each piece with a long, thin bladed knife. Mix the prosciutto and provolone pieces in a small bowl. Stuff the slit of the tenderloin pieces with this mixture, pressing well with your fingers. Brush the meat with olive oil and roll them in the chopped garlic and rosemary until well coated. Wrap in plastic wrap and refrigerate at least 2 hours to allow flavors to pentrate the meat.

Prepare the grill for medium-hot coals. Arrange a grill rack at least 3 inches away from the coals. Bruth the pork with olive oil and sprinkle with salt and pepper. Cook the meat to desired doneness,a bout 8-10 minutes on each. Let them rest on a heated platter for a few minutes before carving. Serves 4