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INGREDIENTS:

 	
    • 	1 - 1 1/2 lb. pork tenderloin
    • 	1/2 cup Mediterranean Blend Jack or Pepper Jack Cheese (1 inch cubed)
    • 	3 roasted red bell peppers very coarsely chopped
    • 	10 large prawns,  peeled and de-veined (25/lb. count)
    •   1 Tbs. Olive oil
    • 	1 Tbs. finely chopped garlic
    • 	2 Tbs. Jerk seasoning
    •  Salt and pepper to taste
METHOD:
1.  Sprinkle the prawns with 1 Tbs. of the jerk seasoning.  In a 
hot skillet,  add the oil,  the garlic,  the prawns and salt and pepper
to taste.  Cook prawns until just pink.  (DO NOT OVERCOOK)
Take off the heat and let cool.
2.  With a long thin serrated bread knife,  pierce a hole lengthwise
through the pork loin,  being careful not to pierce the sides.  When you
are completely through the loin,  turn the knife 90 degrees and gently
make a 1/4 inch cut inside the loin.  turn the knife another 90 degrees
and repeat this  cutting until the hole is about 1 inch in diameter.
Now with your fingers,  enlarge the hole to 1 1/2 inchs in diameter.  
This should be done widening the diameter of the hole from each end
of the loin.
3.  Begin to stuff the loin by alternately stuffing with the prawns,   the
cheese and the peppers.  Stuff until the stuffing ingredients are all used.
When stuffing,  hold one end of the loin closed and forcefully stuff the
stuffing ingredients and this will result in an expansion of the diameter
of the loin.  When fully and properly stuffed,  the loin will be at least
twice the diameter of the original loin diameter.
4.  Secure the ends of the loin by tying with string,  or using poultry
cavity fasteners.
5.  Rub the outside of the loin with the remaining jerk seasoning.
6.  Place the loin on a hot (oiled) charcoal or gas barbecue and cook
and turn the loin until it is completely browned on the outside and
the cheese is just oozing out of the ends.  Take off the grill and let
the loin rest for 10 minutes.  Slice in rounds and serve.

Serves 2 (per loin)