4 (6 ounce) pieces of pork tenderloin, each about 5 inches long
3 ounces prosciutto, finely diced (ask your butcher to cut a inch thick slice)
3 ounces provolone cheese, finely diced
2 tablespoons olive oil
1 ? tablespoons chopped garlic
1 ? tablespoons chopped fresh rosemary
teaspoon salt
1/8 teaspoon pepper


1. Make sure you remove all of the membrane that covers the pork. Make a lengthwise slit in the middle of each piece with a long, thin bladed knife.

2. 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 stuffed pieces with 1 tablespoon of the oil and roll them in the chopped garlic and rosemary until well coated. Wrap with plastic wrap and refrigerate for a few hours to allow the flavors to penetrate the meat

3. Light the barbecue and wait until the coals stop flaming and turn red hot. Arrange a grill rack at least 3 inches away from the coals.

4. Brush the stuffed pork pieces with the remaining 1 tablespoon of the oil and sprinkle with the salt and pepper. Cook the meat on the barbecue until it reaches your desired doneness, about 8-10 minutes on each side. Let them rest on a heated platter for a few minutes, then serve.

This is a wonderful grilled summer dish. You may also pan fry and then bake the tenderloin in the oven. Nick Stellino recommends that you serve this dish with his sweet and sour pearl onions (see link).
Grilled Pork Tenderloin w
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