Pork Tenderloins Stuffed With Dry Tomatoes Recipe #277012
This comes from the issue of June 2006 of Coup de Pouce. This is something healthy, express and can be done on the barbecue.
by Boomette
28 min | 10 min prep
SERVES 4
- 1 1/2 lbs pork tenderloins (2)
- 1/4 cup parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon fresh black pepper
- 2/3 cup sun-dried tomato packed in oil, drained and chopped
- Cut pork tenderloins in half lengthwise, leaving an intact edge. Open the tenderloins in two and sprinkle with parmesan, parsley, salt and pepper. Sprinkle the center with dry tomatoes. Roll up; secure with tooth-picks.
- Set the barbecue to medium-high heat. Put pork tenderloins on greased grill. Close cover of barbecue and cook for about 18 minutes or until the meat is lightly pink inside (flip the tenderloins from time to time).
- Put pork tenderloins on a chopping board and cover with foil paper, without holding tight. Let rest for 5 minutes. Remove tooth-picks and cut in slices.
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5 stars