Cut each tenderloin in half horizontally, stopping ½" from the edge so it stays attached.
Open up then lay over a sheet of cling film and flatten to a uniform thickness of around 1.5cm
Season each side of the tenderloin with Wild Hog and the place in the fridge for a couple of hours.
In a food processor blitz up the cheese and peppers. You can add some pine nuts if you like too.
Spread the stuffing equally between the two tenderloins covering one half of each lengthways followed by a small handful of the spinach leaves.
Roll the tenderloins and carefully tie with cooking string.
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
Once the pork is cooked through, loosely tent with foil and allow to rest for 5-10 mins.
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