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Grilled Pork Tenderloin with Proseciutto and Provolone
Controfiletto Di Maiale Ripieno
4 (6-ounce) pieces pork tenderloin, each about 5-inches long
3 ounces prosciutto, finely diced
3 ounces provolone cheese, finely diced
2 tablespoons olove oil
1 1/2 tablespoons chopped garlic
1 1/2 tablespoons chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
Make sure you remove all of the membraine that covers the pork. Make a lengthwise slit in the middle of each piece with a long, thin-bladed knige.
Mix the prosciutto and provolone pieces in a small bowl. Stuff the slit of the tenderloin pieces with this mixture, pressing well with your fingers. Brush garlic and rosemary until well coated. Wrap with plastic wrap and refrigerate for a few hours to allow the flavors to penetrate the meat.
Light the barbecue and wait until the coals stop flaming and turn red hot. Arrange a grill rack at least 3 inches away from the coals.
Brush the stuffed pork pieces with the remining 1 tablespoonn of the oil and sprinkle with the salt and pepper. Cook the meat on the barbecue untill it reaches your desired doneness, about 8-10 minutes on each side. Let them rest on a heated platter for a few minutes, then serve.
The cooking time on the barbecue will always vary depending on the type of wood or coals you use. After cooking 5 minutes on each side, cut into a piece to visually check the doneness. I prefer my meat just slightly pink.
©2013 Nick Stellino Productions