BBQ stuffed pork tenderloins from Stefano Faita
15 ml (1 tbsp.) fresh sage, finely chopped
2 garlic cloves, finely chopped
5 mL (1 tsp.) fresh rosemary, finely chopped
To taste salt and pepper
2 pork tenderloins, approx. 600–700 g each
8 thin slices of capicollo
250 mL (1 cup) freshly grated Parmigiano Reggiano
30 mL (2 tbsp.) extra virgin olive oil
Combine sage, garlic, rosemary, salt, and pepper in a small bowl and set aside.
Place pork fillets on a cutting board and cut lengthwise, leaving the ends intact, in order to make a pocket.
Flatten meat delicately using the heel of your palm.
Stuff each butterflied fillet with 4 slices of capicollo, then sprinkle evenly with Parmigiano Reggiano.
Tightly roll or squeeze fillets together so stuffing is almost invisible, then tie with kitchen string.
Lightly brush fillets with olive oil and rub entire surface with herb mixture. Once the BBQ heats up, oil the grill.
Place fillets on grill and cook on all sides 10 to 12 minutes. Remove from heat, cover with aluminum foil without squeezing, and let stand for 5 to 10 minutes before serving.
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