Tuesday, August 7, 2012

Pork Tenderloin Rolls

Nothing can beat well prepared pork tenderloin and this recipe bursts with flavor.  Using pork tenderloin and just a few simple ingredients you’ll never think of tenderloin the same again; heats up extremely well as leftovers. Serves 4.

  • 2 Pork Tenderloin (1.25-1.5 lbs)     
  • Baby Spinach Leaves
  • Chopped Garlic cloves and/or Garlic Pepper
  • Rub - Bad Byron’s Butt Rub or Paul Prudhommes Pork Magic    
  • Mozzarella cheese (inside the roll or melt over the top after slicing)
  • Green Onions  (Sliced and inside the roll)                       
Preparation Directions
  1. Spiral cut the tenderloin and spread flat
  2. Coat both sides lightly with olive oil (optional)
  3. CHOP FINE and distribute spinach leaves, garlic (or pepper), and sliced green onions
  4. Roll up and tie with cooking twine
  5. Rub the outside with your Rub of choice
Cooking Directions
  1. The Big Green Egg temperature should be stabilized at 4500   or High Heat.
  2. Place Loin directly on the grill (with lid open) rotating frequently until internal temperature reaches 145 -150 degrees.
  3. Remove from heat and cover in foil for 15 minutes (let the meat relax and finish cooking)