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Grilled and Stuffed Colonial Pork Tenderloin Recipe

Grilled and Stuffed Colonial Pork Tenderloin Recipe

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Grilled and Stuffed Colonial Pork Tenderloin

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Ingredients:

Serving

Directions:

Cut a pocket : lengthwise in the pork with a fillet knife. Widen from the inside so that the hole is no more than two inches long, taking care not to puncture the bottom or sides.
Rub garlic on inside, then fill cavity with Worcestershire. Stand upright and allow to marinade for ~30 minutes.
Half, then slice apple and onions into about 1/16 slices.
Reserve liquid marinade and stuff (you will be shoving this pork full - don't think there is too much in there, there is not) with apples and onions.
Liberally apply pepper to each side and grill for 20 minutes per side at a constant temperature between 375-400 degrees. Watch for flares and move to top rack if necessary to prevent burning.
Allow to rest for ten minutes before slicing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	268.68 Kcal (1125 kJ)
Calories from fat	40.94 Kcal
		% Daily Value*
Total Fat	4.55g	7%
Cholesterol	147.39mg	49%
Sodium	121.09mg	5%
Potassium	956.19mg	20%
Total Carbs	5.53g	2%
Sugars	3.41g	14%
Dietary Fiber	0.82g	3%
Protein	47.79g	96%
Vitamin C	2.6mg	4%
Iron	2.3mg	13%
Calcium	17.8mg	2%

Amount Per 100 g
Calories	100.39 Kcal (420 kJ)
Calories from fat	15.3 Kcal
		% Daily Value*
Total Fat	1.7g	7%
Cholesterol	55.07mg	49%
Sodium	45.24mg	5%
Potassium	357.25mg	20%
Total Carbs	2.07g	2%
Sugars	1.28g	14%
Dietary Fiber	0.31g	3%
Protein	17.86g	96%
Vitamin C	1mg	4%
Iron	0.9mg	13%
Calcium	6.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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