Pork Tenderloin With Apples
|Garlic||2 Clove (10 gm), blanched and pureed|
|Green onions||3 , chopped|
|Apple||1 , peeled and finely chopped|
|Cayenne pepper||1⁄4 Teaspoon|
|Chopped fresh basil||1 Teaspoon|
|French bread slice||2 , crusts removed, bread cubed and soaked in milk|
|Grated gruyere cheese||2 Tablespoon|
|Pork tenderloins||2 , trimmed of fat|
Heat butter in saucepan over medium heat. Add garlic and green onions; cook 2 minutes.
Add apple and seasonings. Cook 4 minutes.
Squeeze excess milk from bread. Add bread to apple mixture in saucepan. Stir in cheese and remove pan from heat.
Transfer stuffing to food processor; process to mix.
Cut each tenderloin open lengthwise to prepare for stuffing. Do not cut through entire thickness of meat.
Place opened tenderloins between sheets of waxed paper. Pound with mallet to flatten.
Spread stuffing over tenderloins, roll and secure with string. Brush meat with oil.
Preheat barbecue at medium.
Oil grill and add pork tenderloins, cover and cook 30 minutes. Season to taste. Turn tenderloins 2 to 3 times during cooking.
Serve with yellow summer squash, if desired.