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Preparation time
10 minutes
Total time:
20 minutes
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Ingredients
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15 mL (1 tbsp.) fresh sage, finely chopped
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2 garlic cloves, finely chopped
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5 mL (1 tsp.) fresh rosemary, finely chopped
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To taste, salt
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To taste, pepper
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2 pork tenderloins, approx. 600–700 g each
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8 thin slices, capicollo
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250 mL (1 cup) freshly grated Parmigiano Reggiano
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30 mL (2 tbsp.) extra virgin olive oil
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1 bag (500 g) roasted Frozen Vegetables
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Directions
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Combine sage, garlic, rosemary, salt, and pepper in a small bowl and set aside.
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Place pork fillets on a cutting board and cut lengthwise, leaving the ends intact, in order to make a pocket.
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Flatten meat delicately using the heel of your palm.
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Stuff each butterflied fillet with 4 slices of capicollo, then sprinkle evenly with Parmigiano Reggiano.
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Tightly roll or squeeze fillets together so stuffing is almost invisible, then tie with kitchen string.
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Lightly brush fillets with olive oil and rub entire surface with herb mixture. Once the BBQ heats up, oil the grill.
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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. Serve with roasted vegetables.
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