Memorial Day has come and gone, signaling the unofficial start of summer. Living in Virginia, I have access to some of the best food products on the east coast. Over the next month I’m planning on bringing local produce, meat, and wines into the recipes I share with y’all.
I recently bought some local mozzarella and spinach for some salads, and decided to use them in a stuffed pork loin recipe. And since it’s the beginning of the summer, what better way to prepare it than with a grill?
The grill is one of my favorite methods of cooking. It not only is able to add great flavor to meats, but it’s incredibly fun once you’ve become comfortable with grilling.
Grilling Tip: There’s a really easy to getting beautiful grill marks on what you’re cooking. Minimize moving the food on the grill as much as possible. The grill marks will be more defined the longer the food stays in the same place.
Preparing and cooking stuffing meats is a fairly easy process as long as you have the right tools and techniques for the job. Cooking twine is the most important tool at your disposal for stuffed meats. You’ll want to use it to tie the meat closed so that the filling doesn’t fall out. You’ll also want a sharp knife that can easily cut through raw meat without shredding it to pieces. You’ll want a clean, straight opening in the meat to make the stuffing process easier.
This is a pretty simple recipe, using a seasoned mustard, fresh mozzarella and spinach as the filling for the pork tenderloin.
I hope you enjoy this recipe!
Prep time: 20 minutes
Cook time: 20 minutes
|1 lb||pork tenderloin|
|1/4 c||gluten free Dijon mustard|
|2 tsp||fresh thyme leaves|
|1 tsp||ground black pepper|
|1/2 cup||fresh spinach|
|6 oz||fresh mozzarella|
- Sprinkle salt and pepper on the outside of the tenderloin. Slice the pork tenderloin in half lengthwise without separating it into two separate pieces.
- In a bowl, mix the mustard, thyme, salt, and pepper together. Spread evenly along the inside of the loin.
- Chop the spinach and cut the cheese into slices. Line the inside of the loin with the cheese and spinach.
- Fold the loin back together. Using twine, tie the loin closed every 1 1/2 inch on the loin.
- Grease the grill to prevent sticking, and heat the grill to about 400F. Place the loin onto the grill. Turn the loin every 5 minutes until all sides are cooked. Let the loin rest for 5-10 minutes before cutting.