Jerome D.
TVWBB All-Star
As far as grilling meats go, I've done my share of "bacon wrapped ____", or "bacon stuffed ____", so I thought I'd try working with a different cured meat this time. After looking through the deli section of the supermarket, I decided to pick up a pack of capocollo (or "gabagool" for anyone who watches The Sopranos 
). I was pretty happy with the results -- it's fun to completely negate the health benefits of lean pork tenderloin by stuffing it with fatty high-sodium nitrite-laden cured meat! Thanks for stopping by to check out the photos, and I hope everyone is having a great weekend.
Started off by butterflying a pork tenderloin, then lining it with a nice generous layer of capocollo. After rolling up the tenderloin in plastic wrap, I put it in the freezer for about 30 minutes to firm up the meat for easier slicing. After slicing, the medallions were seasoned with some Back of the Yards Garlic Pepper Butcher's Rub from The Spice House.
Here are some actions shots of the pork being grilled on the Performer over lump charcoal, along with some plated shots.
). I was pretty happy with the results -- it's fun to completely negate the health benefits of lean pork tenderloin by stuffing it with fatty high-sodium nitrite-laden cured meat! Thanks for stopping by to check out the photos, and I hope everyone is having a great weekend.Started off by butterflying a pork tenderloin, then lining it with a nice generous layer of capocollo. After rolling up the tenderloin in plastic wrap, I put it in the freezer for about 30 minutes to firm up the meat for easier slicing. After slicing, the medallions were seasoned with some Back of the Yards Garlic Pepper Butcher's Rub from The Spice House.
Here are some actions shots of the pork being grilled on the Performer over lump charcoal, along with some plated shots.
