Pork Tenderloin (organic) and Antipasto Veggies on the grill

This isn't rocket science and most Egger's will probably have made this meal a dozen times, but 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.

Ingredients                                                                           

2 Pork Tenderloin (1.25-1.5 lbs)                                               

Baby Spinach Leaves                                                             

Chopped Garlic cloves and/or Garlic Powder                           

Olive Oil (EVOO)

Rub - Bad Byron’s Butt Rub or Paul Prudhommes Pork Magic 

Mozzarella cheese

Optional: Asparagus or Green Onions                                     

                                                                            

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, minced garlic cloves, Mozzarella Cheese (fresh) Garlic Pepper seasoning (to taste) and whole green onions (optional).

4. Roll up and tie with cooking twine

5. Rub the outside with your Rub of choice

Cooking Directions - The Big Green Egg temperature should be stabilized at 450⁰   or High Heat. Place Loin directly on the grill (with lid open) rotating frequently until internal temperature reaches 145 -150 degrees. Remove from heat and cover in foil for 15 minutes (let the meat relax and finish cooking)

Antipasto Veggies on the Grill - Preparation Directions

Ingredients

1 Large - Red Bell Pepper

1 Medium - Green Bell Pepper

1 Large - Orange Bell Pepper

2 -3 oz Sun-Dried Tomatoes (marinated)

4-6 Artichoke Hearts Quartered

4 Tbsp. EVOO (Extra Virgin Olive Oil)

5 Garlic Cloves (minced)

2 Tbsp Chili Sauce (minimum)

4 Tbsp Balsamic Vinegar

Salt and Pepper

Peppers and Onions - Slice and cut peppers and onions into bite size pieces

1. Julianne the Sun-Dried tomatoes and set aside
2. Quarter the artichoke hearts and repeat (8ths)
3. Sauce - Mince three garlic cloves and place in small mixing bowl.  Add EVOO, Chili Sauce, Balsamic Vinegar, Salt and pepper (Fresh Ground) to taste. Whisk and set aside

Cooking Directions

1. Heat up BGE to 500 degrees (open flame works just fine)
2. Drizzle a healthy portion of EVOO into the terracotta baking dish.
3. Add the Peppers, Onions, Minced Garlic, Artichoke hearts (do not drain), add the Sun-Dried Tomatoes (do not drain) and place in terracotta backing dish.  
4. Pour on Sauce, mix and serve immediately