Geir Widar
TVWBB Wizard
This is something that I make several times a year. It is easy to make, it does not take much time, and the result is usually very nice.
I’ve usually made this in a stove, but I must admit that the grill adds a that special touch.
First of all, take a pork tenderloin, I’m sure the ones you can choose from is larger, and split it open:
Fill it up, here I have used thyme, Turkish feta cheese, salt, pepper, marinated sun dried tomatoes, some real EVOO from a friend in Crete.
Wrap the tenderloin in thin strips of bacon, and add a generous amount of carbonized salt as well as black sesame seeds.
On the grill, with sliced Amadine potatoes, seasoned with thyme and a dash of the olive oil.
Almost done:
Not bad, eh?
And plated. Before you ask, yes, I had seconds.
As always, thank you for your time.
I’ve usually made this in a stove, but I must admit that the grill adds a that special touch.
First of all, take a pork tenderloin, I’m sure the ones you can choose from is larger, and split it open:
Fill it up, here I have used thyme, Turkish feta cheese, salt, pepper, marinated sun dried tomatoes, some real EVOO from a friend in Crete.
Wrap the tenderloin in thin strips of bacon, and add a generous amount of carbonized salt as well as black sesame seeds.
On the grill, with sliced Amadine potatoes, seasoned with thyme and a dash of the olive oil.
Almost done:
Not bad, eh?
And plated. Before you ask, yes, I had seconds.
As always, thank you for your time.
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