Pork Tenderloin stuffed with Cream Cheese, Mozzarella, Basil, Bacon and Balsamic Onions
Serving Size: 4
2 Pork Tenderloins (1-1.5 pounds each)
4 ounces cream cheese, room temp
2 C shredded mozzarella cheese
12 x large basil leaves
4 x slices bacon, thick cut
1 x medium yellow onion, sliced (think fajita)
2 T butter
¼ C balsamic vinegar
6 x 18 inch long pieces of butchers twine
Remove the tenderloin from the fridge 1-2 hours before cooking. Preheat an oven to 300º and a grill for high, direct cooking.
Cook the bacon in a large skillet over medium heat until golden brown. Remove and set aside. Remove the bacon grease but don’t wipe the pan out. Add the butter and onions and cook until translucent, but not brown. Add the balsamic and simmer until the vinegar is reduced, 3-5 minutes.
To butterly the meat, first place it on a cutting board with a good grip (tip: place a few wet paper towels under for extra traction). Using a sharp chef’s knife, make a cut lengthwise into the meat about one inch above the cutting board, slicing until you are an inch from the other side. Fold open the meat and repeat until it has been completely opened. It doesn’t need to be perfect.
Season both sides of the meat with kosher salt and pepper and place the cut side up. Spread the cream cheese evenly then top with basil, mozzarella, bacon and onions. Roll the tenderloin closed. Tie with butcher’s twine and cut off excess twine.
Brush your grill with oil and place the roast over the direct heat. Turn about every two minutes until there is a nice sear on all sides. Place on a tray (with a cooling rack if you have it) and put in the oven until the internal temperature reaches 140º for medium rare (20-30 minutes).
Allow the roast to cool for 10 – 15 minutes. Slice and drizzle with olive oil and finishing salt (Maldon or Jacobsen).
Buffalo Chicken Wonton Cups
24 wonton wrappers
1 pound chicken (we prefer boneless, skinless thighs)
2 T butter melted
½ C sour cream
1/2 C Franks Red Hot sauce
½ C + ¼ C crumbled blue cheese, divided
¼ C blue cheese dressing
4 green onions, sliced thin, divided
Light your grill and set it for medium direct heat. Preheat your oven to 375º.
Season chicken on both sides with salt and pepper. Brush the grill with oil and cook the chicken until it is cooked through, at least to 165º. Allow it to cool and then shred.
Combine melted butter, sour cream, hot sauce, ½ cup of the crumbled blue cheese, and about ¾ of the scallions. Mix thoroughly. Add the chicken then stir to combine.
Spray two muffin tins with non-stick spray. Push one wonton wrapper in into each cup. Bake for five minutes and remove from the oven. Evenly distribute the chicken into the 24 cups. Top with remaining blue cheese crumbles and bake in the oven until the wontons are golden brown and the chicken is heated through.
Remove and place the cups on a platter. Add a drop of the blue cheese dressing on each wonton and then top with remaining scallions.
Grilled Mango Sundae
Serving Size: 4
1 pint vanilla ice cream
4 biscoff cookies, cumbled
¼ C smashed hazelnuts (cooked and shelled)
1/3 C vanilla crème anglaise (we use Ina Garten’s recipe, but feel free to sub whipped cream)
1/3 C chocolate syrup or fudge, warmed
1 T olive oil
Light your grill and set it up for medium high direct heat. Peel the mango then remove the cheeks (should get four cheeks). In a bowl add the oil and a pinch of salt and stir to coat the mangos. Grill the mangos on all sides and then place into four bowls.
In each bowl, add the ice cream, then crème anglaise, then drizzle the chocolate sauce. Top with the chopped hazelnuts and cookies. Sprinkle with a pinch of Maldon salt.
Make sure to listen to The Grill Dads podcast, “Bone-In.”