Cherry-stuffed Grilled Pork Tenderloin
- Number of Servings: 4
Ingredients
0.50 tsp Garlic powder 0.25 tsp Pepper, black 0.25 tsp Salt 0.50 tsp Salt 0.50 tsp Thyme, fresh 1 tbsp Olive Oil 0.75 cup, without pits Sweet Cherries 0.50 tbsp onion, dried minced 2 tbsp Regina Fine White Wine Vinegar 0.33 tbsp Sage - Fresh 20 oz Pork, fresh, loin, tenderloin, separable lean only, raw (by SHERILG)
Combine cherries, onion, sage, thyme, and salt. Set aside.
Mix marinade, place into gallon-sized ziplock bag.
Slice pork tenderloin lengthwise, pound with meat mallet to even thickness. Fill with filling, then roll tenderloin over filling. Secure with kitchen twine (3-4 places.
Place pork into marinade, and marinate for 30-45 min in refrigerator.
Preheat grill. Prepare one side for indirect grilling (turn one side of gas grill to low, or pile charcoal on one side for charcoal grill). Cook pork over indirect heat until internal temperature reaches 145 degrees (about 30 min).
Remove from grill, and let meat rest for 10 minutes before slicing.
Serving Size: Serves 4
Mix marinade, place into gallon-sized ziplock bag.
Slice pork tenderloin lengthwise, pound with meat mallet to even thickness. Fill with filling, then roll tenderloin over filling. Secure with kitchen twine (3-4 places.
Place pork into marinade, and marinate for 30-45 min in refrigerator.
Preheat grill. Prepare one side for indirect grilling (turn one side of gas grill to low, or pile charcoal on one side for charcoal grill). Cook pork over indirect heat until internal temperature reaches 145 degrees (about 30 min).
Remove from grill, and let meat rest for 10 minutes before slicing.
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 219.1
- Total Fat: 8.3 g
- Cholesterol: 92.2 mg
- Sodium: 507.2 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 0.8 g
- Protein: 30.2 g
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