This delicious stuffed pork tenderloin dish is full of fresh ingredients. Butterfly a pork tenderloin and fill with roasted red peppers, olives, and provolone cheese. Allow the flavors to meld overnight before grilling and serve with salsa criolla and chimichurri. Smart Recipes, European Recipes, Dairy,Pork Recipes, Recipes Dairy,Pork European Traditional Pamplona De Puerco With Salsa Criolla And Chimichurri Traditional Pamplona De Puerco With Salsa Criolla And Chimichurri Recipe | PT35M Serves 4 Ingredients: 2 Pounds Pork Shoulder 1 Tablespoon Salt & Black Pepper 4 Ounces Provolone Cheese 0.33 Cup Green Olives 2 Medium Roasted Red Peppers 1 Tablespoon Olive Oil Butterfly the pork meat lengthwise by making a cut with a sharp knife into the pork’s center. Stop before you reach the opposite edge or ¼ inch thickness because you don’t want to halve it, flaps should remain attached. This will give you a carpet-like flat piece of boneless pork. Repeat with remaining pork pieces. (Alternatively, ask your butcher to butterfly your pork) now liberally season the pork with salt and pepper. Place cheese, olives and red peppers over the bottom of the tenderloin and then roll into a cylinder. Secure with butcher’s twine keeping the filling inside. Repeat with remaining pork pieces. Refrigerate the tenderloin uncovered overnight or at least 2 hours. Preheat a grill for indirect grilling. Remove tenderloin from refrigerator and let sit for 30 minutes at room temperature. Brush pork liberally with olive oil and cook on hot side for 5 to 7 minutes per side. Then place on the cool side and cook another 6 to 8 minutes. Remove from grill, let rest for 10 minutes, remove twine and slice. Serve pork on a platter with chimichurri and salsa criolla.

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