Grilled pork tenderloin stuffed with sausages and cheese

It’s a lesson in getting creative with whatever ingredients are available in the pantry. And the garden. For lunch today, I was cooking for two, I had two whole pork ternderloins, some Chinese sausages, a variety of cheeses and fresh herbs in the garden. And I made use of all of them (well, just one of the two pork tenderloins) and cooked this rolled and stuffed pork loin.

You can substitute just about any kind of sausage (I think that Spanish chorizo will taste better with the tarragon) and hard cheese as well. You can also use another kind of herb. Just go with whatever combination of herb-sausage-cheese you like best.  

Serves two.

Ingredients:

1 whole pork tenderloin (lomo), about 300 grams
salt and pepper
a bunch of fresh tarragon (or your herb of choice)
2 Chinese sausages (or your sausage of choice)
sharp cheddar (or any hard cheese) cut into long chunky pieces
butter

Cut the pork vertically without going all the way “� just enough to spread it into two halves.

Place a sheet of cling film over the pork and pound with a kitchen mallet until the meat is of uniform thickness of about a quarter of an inch. Season the pork with salt and pepper.

Spread the tarragon leaves down the middle of the meat.

Arrange the sausages across the entire length of the meat so that they are tip to tip.

Place the cheese beside the sausages.

Lift one edge of the meat and fold over the filling.

Lift the other edge to cover the filling completely.

Cut a piece of foil large enough to wrap the rolled pork in. Butter the entire surface generously. Two reasons: 1) to prevent the pork from sticking to the foil and 2) to keep the meat moist.

Carefully lift the rolled pork and place in the middle of the buttered foil.

Wrap the pork, sealing well. Don”�t forget to fold and crimp the long ends too.

Grill or broil in a 425^oF oven for 30 minutes.

When the pork is done, peel off the foil. While the meat is still hot, spread butter over the entire surface.

Let the meat rest for about 10 minutes. Cut the rolled pork into 1/2 to 3/4 inch slices.

Arrange the pork slices on a plate, drizzle with Worcestershire Sauce and serve.