Stuffed Pork Tenderloin

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   Preheat grill to medium-high heat.

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   2. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle evenly with salt and pepper.

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   3. Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155u00b0, turning after 11 minutes. Remove from grill. Let stand, covered, for 5 minutes. Cut into 12 slices.

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   Wine Match: A dry, medium-weight rose, like Crios de Susana Balbo Rose of Malbec, Argentina ($12), has enough crisp acidity to match the stuffed pork's sweet-tart pickles and tangy Dijon mustard (two ingredients that would put the kibosh on most reds) yet just a smidgen of tannins to tango with the melted Swiss cheese. --Scott Jones

* Per serving · 4 servings · Values may vary.

No additional tips available.