stuffed and rolled pork tenderloin
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Serves: 2 to 4
This dish is inspired by the Argentinian stuffed flank steak called Matambre. The steak is marinated for a few hours before stuffing, rolling it and grilled on the barbeque. Because I’m using pork tenderloin, it’s not necessary to tenderize it.
  • pork tenderloin (about 1 lb.)
  • 2 or 3 hard-boiled eggs, cut into quarters
  • half bell pepper (red, yellow or orange), thinly sliced
  • salsa verde or chimichurri sauce
  1. Roll cut or butterfly the pork tenderloin and open it like a book. If it is not at an even thickness, pound the meat. This will help ensure the meat cooks evenly. Slather salsa verde over pork and place sliced bell peppers followed eggs. Tightly roll up meat and tie using kitchen twine.
  2. Preheat oven to 425f. Season meat with sea salt and freshly ground black pepper. In a frying pan large enough to hold the tenderloin, add a splash of olive oil and one tablespoon of butter. When butter has melted, add tenderloin and sear all sides. Remove from heat and place in the oven. Roast 15 to 20 minutes, then remove from oven, tent with foil, and let rest 5 minutes before slicing.
Recipe by The Culinary Chase at