Artichoke-Stuffed Nagano Pork Tenderloin
Artichoke-Stuffed Nagano Pork Tenderloin

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 1 pork tenderloin, about 450 g (1 lb)
  2. 1 clove of garlic, finely chopped
  3. 30 mL (2 tbsp.) finely chopped parsley
  4. ½ lemon, zest grated
  5. 4 artichoke hearts
  6. 3 eggplant silces
  7. 2 slices of lemon, halved
  8. Butcher’s string
  9. To taste, salt and pepper

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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