Grilled and Stuffed Pork Tenderloin

Course : Grilling
Serves: 1
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2 whole pork tenderloins -- cut into two -- and butterflied
1 cup black olive tapenade
1 medium charred yellow pepper sauce -- see * note
1/2 cup ancho powder
1/3 cup olive oil
1/3 cup paprika
1 teaspoon garlic chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper

Preparation / Directions:

* Note: See the "Charred Yellow Pepper Sauce" recipe which is included in this collection. In the center of the pork loins put a thin layer of tapenade, roll and season with rub. In a sauté‚ pan heat oil, until almost smoking. Sear pork loins on all sides and grill for 3 minutes on each side. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3641

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