👥6 people
⏲️30m
🕐30m
🍽️main meal
Butterflying a tenderloin is a great technique to speed up the cooking process and allow for a delicious filling to be placed inside.
Ingredients
- 24 ounces pork tenderloin
- Salt and pepper to taste
- 2 sprigs rosemary
- For The Filling:
- 1 tbsp. Porcini mushroom powder
- 2 tsp. salt
- 1 tbsp. butter
- ¼ each onion
- 2 cloves garlic
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 2 tsp. whiskey
- 1 ½ lbs. ground pork
Method
- Preheat Egg to 350 F and set up for indirect cooking with a rack and place a drip pan with water under the rack. Clean pork loin and then butterfly tenderloin until it lays flat. Season with salt, pepper, and rosemary and set aside.
- For The Filling: Combine mushroom powder, salt, butter, onion, garlic, dried thyme, dried rosemary, and whiskey in a food processor and blend until wet. Massage mixture into the ground pork. Pull out pork tenderloin and even spread filling onto the flattened tenderloin. Once filling is evenly spread, roll up tenderloin and secure with butcher's twine.
- Place tenderloin on the grilling rack and roast for 30 to 40 minutes or until firm. Once cooked, allow tenderloin to rest for 10 minutes then remove twine, and slice then serve.
