Red Pepper-Scallion Stuffed Pork Tenderloin

1. 1

   Preheat charcoal grill (or alternatively, you can prepare this in an oven, though the taste will not be nearly as good).

2. 2

   Butterfly tenderloins and pound between two sheets of plastic wrap until each is about 6 inches wide. Top each tenderloin with bell pepper halves and scallions. Carefully roll up each tenderloin like a jelly roll, tucking in the ends. Tie with kitchen string at 1 inch intervals.

3. 3

   Rub each tenderloin with a little olive oil and sprinkle with salt and pepper.

4. 4

   Grill over medium head (or sear in a hot pan and place in a 400F oven), turning occasionally and brushing with oil as needed to keep the tenderloins from sticking, for 10-15 minutes, or until the meat is cooked.

5. 5

   Remove from the head and transfer to a cutting board. Let rest for about 5 minutes, then remove string and slice diagonally.

* Per serving · 4 servings · Values may vary.

No additional tips available.