Grilled, Stuffed Pork Tenderloin
Yield
2 servingsPrep
20 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
pork tenderloin
two 12 ounce loins, halved |
|
| Sauce | |||
| 2 | each |
sweet yellow bell peppers
grilled |
|
| ⅓ | cup |
rice vinegar
|
|
| 6 | cloves |
garlic
roasted |
|
| 1 | pinch |
saffron threads
|
*
|
| 1 | tablespoon |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
pork tenderloin
two 12 ounce loins, halved |
|
| Sauce | |||
| 2 | each |
sweet yellow bell peppers
grilled |
|
| 79 | ml |
rice vinegar
|
|
| 6 | cloves |
garlic
roasted |
|
| 1 | pinch |
saffron threads
|
*
|
| 15 | ml |
honey
|
|
Directions
In the center of the pork loins put a thin layer of tapanade, roll and season with rub.
In a sauté pan heat oil, until almost smoking.
Sear pork loins on all sides and grill for 3 minutes on each side.
