Grilled Stuffed Porktenderloins
|Stalk celery||1⁄2 , diced|
|Onion||54 , chopped|
|Chopped fresh basil||1 Tablespoon|
|Fresh mushrooms||6 , chopped|
|Madeira wine||2 Tablespoon|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Pork tenderloins||2 Medium, fat removed|
|Olive oil||1 Tablespoon|
|Teriyaki sauce||1 Teaspoon|
|Lemon juice||1 Tablespoon (Extracted From 1 Fruit)|
|Freshly ground pepper||To Taste|
Heat butter in saute pan over medium heat. Add celery and onion; cook 5 minutes over low heat.
Add seasonings and cook 2 minutes over medium heat.
Add mushrooms; continue cooking 4 minutes.
Add wine and cook another 2 minutes.
Mix in breadcrumbs and cook 1 minute. Remove from heat and transfer mixture to food processor; blend 30 seconds. Cut each tenderloin open lengthwise to prepare for stuffing. Do not cut through the entire thickness of the meat. Place opened tenderloins between sheets of waxed paper. Pound with mallet to flatten.
Spread stuffing over tenderloins, roll and secure with string.
Mix oil, teriyaki sauce, lemon juice and pepper together. Brush mixture over pork.
Preheat barbecue at medium. Oil grill and add stuffed pork tenderloins. Cover and cook 30 minutes. Season to taste and turn tenderloins over 2 to 3 times during cooking. Baste 5 to 6 times with oil mixture.