- STEP 1
Cut each tenderloin in half horizontally, stopping ½" from the edge so it stays attached.
- STEP 2
Open up then lay over a sheet of cling film and flatten to a uniform thickness of around 1.5cm
- STEP 3
Season each side of the tenderloin with Wild Hog and the place in the fridge for a couple of hours.
- STEP 4
In a food processor blitz up the cheese and peppers. You can add some pine nuts if you like too.
- STEP 5
Spread the stuffing equally between the two tenderloins covering one half of each lengthways followed by a small handful of the spinach leaves.
- STEP 6
Roll the tenderloins and carefully tie with cooking string.
- STEP 7
Cook indirectly on your BBQ for approx 30 mins. This can also be cooked on a smoker but the cooking time will need to be increased. Try adding some cherry or applewood smoking chips for extra depth of flavour
- STEP 8
Once the pork is cooked through, loosely tent with foil and allow to rest for 5-10 mins.