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Artichoke-Stuffed Nagano Pork Tenderloin

Artichoke-Stuffed Nagano Pork Tenderloin

Main course | Easy | 1 hour
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 170
  • Lipides 7 g 11 %
    • Saturated fat  2 g
    • ++ Trans fat 0.1 g 11 %
  • Cholesterol 75 mg
  • Sodium  100 mg 4 %
  • Carbohydrate 2 g 2 %
    • Fibre  1 g 4 %
    • Sugars  9 g
  • Protein 24 g
    • Vitamin A 2 %
    • Vitamin C 4 %
    • Calcium 2 %
    • Iron 10 %
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Recipe details

Ingredients

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Directions

  1. Preheat barbecue to medium-high heat.
  2. Use a knife to butterfly the pork tenderloin, cutting lengthwise (leave 1 cm [1/2 inch] intact along the whole length and open flat). Reserve.
  3. In a small bowl, mix garlic, parsley and lemon zest. Spread over pork tenderloin. Add artichoke hearts and eggplant slices and then lemon slices.
  4. Close pork tenderloin and tie well with string. Season with salt and pepper on all sides.
  5. Oil barbecue rack well and set pork tenderloin on top. Grill for 2 minutes on a ll sides except the top. Continue cooking tenderloin with the stuf fing side up for about 12 to 15 minutes or until meat is pinkish inside and meat thermometer reads 70°C (160°F).
  6. Remove tenderloin; wrap with foil and let rest for 10 minutes.
  7. Serve sliced with a tomato salad and buttered linguini.

VARIATION:

  • Replace artichokes by grilled sweet red peppers (homemade or store-bought).
  • Omit lemon.

TIP:

  • This pork tenderloin is also delicious served cold in very thin slices.
  • Serve with tomatoes and country bread.

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