• 2 pork ternderloins

California Rancher Wild Hog Seasoning

  • 1 jar roasted red peppers
  • 50g shredded manchego cheese
  • Baby spinach


  • 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.

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