Here in the Midwest, we seem to finally be having Spring like weather, (with Memorial day just around the corner, it’s about time). Warmer weather lends itself to grilling. Lighter meals and less time spent in the kitchen are both good reasons to take the cooking outside. Even though we grill year round, there’s something special about cooking out in warmer weather. The fact that it is staying light longer makes lingering outdoors to enjoy the warmer temperatures a real pleasure. Plain and simple, grilling just seems like the right thing to do.
A recent outing featured the ever popular Pork Tenderloin. While this lean cut of meat can be easily decimated on the grill, a few carefully chosen steps can result in a juicy and tender piece of meat. I opted to use a stuffing to add moisture deep inside the pork. Then just to make sure that everything stayed juicy, I wrapped it in bacon. Yes folks, we had pork on pork goodness.
The stuffing was a simple blend of onions, garlic, and kale sautéed in olive oil that cooked down to caramelized deliciousness. A little salt and pepper was the only other addition. Once the tenderloin had been opened up, the filling went into every nook and cranny.How to securely enclose this lovely filling? There is always butcher’s twine, but since the little torpedo was going on the grill, something that could provide a bit of protection seemed like a better choice. Enter Thick Cut Peppered Bacon. I precooked it a little before inrobing the tenderloin. It rendered a bit of the fat and ensured both of the porks would be ready at the same time. Again, butcher’s twine could have and probably should have come into service. Instead I used toothpicks, eight to be exact. Knowing the exact number is actually pretty important; it prevents someone getting an unexpected surprise.Off to the grill it went. The wonderful thing about Pork Tenderloin is that it cooks very quickly making it a perfect weeknight meal. This was average size, weighing in at around a pound and it was ready in about 25 minutes. It rested for a few minutes while the rest of the dinner came together (in this case, steamed broccoli). Not to brag, but the slices looked beautiful. The filling created a perfect green bullseye on each slice.
The taste matched the visual appeal. The rich, slightly bitter kale was a perfect counterpoint to the smokey flavor that the pork received from the bacon. All things considered, this was an excellent use for the last of the kale I had on hand. It had lost some of its luster and there wasn’t enough to create a true dish, but as the star of this filling, it stood proud and I felt noble having saved it from the compost bin. Any vegetables that you have on hand would work in this filling, so use what you have. As with the filling, the outer wrap is subject to what you have on hand. Prosciutto or pancetta would be wonderful.
As we head into the first “Official” weekend of the summer, fire up those grills (if you haven’t already) and let you imagination run free. There should always be an affirmative answer to the question, “Can you grill it?”