Grilled pork tenderloin stuffed with cașcaval and roasted peppers
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Sezamo
O fuziune savuroasă între frăgezimea mușchiulețului de porc și gustul inconfundabil al cașcavalului topit, îmbrățișate de aroma dulce-afumată a ardeilor copți românești. Gătit la grătar cu crustă rumenă și miez suculent, acest rulou este alegerea perfectă pentru un prânz sau o cină memorabilă în aer liber.
Preparation method
Preparing the meat and filling
Trim the silverskin from the pork tenderloin using a sharp knife. Butterfly the tenderloin lengthwise (without cutting all the way through), then open it up and gently pound it between two sheets of cling film to an even thickness of 1 cm.
Brush the meat with sunflower oil and season both sides with table salt, ground black pepper, dried thyme, sweet paprika, and finely minced garlic.
Arrange the well-drained roasted pepper strips over the meat, then sprinkle with the grated or thinly sliced cașcaval cheese and finely chopped fresh parsley.
Chef's tip
To prevent the melted cheese from leaking onto the grill, leave a border of about 1-2 cm clear at the ends of the meat when adding the filling, and tie the kitchen twine tightly at the ends.
If you prefer a more intense smoky flavor on a gas or electric grill, you can add a pinch of smoked paprika to the marinade alongside the sweet paprika.
15 min
Under an hour
