PRAWN AND CHEESE STUFFED TENDERLOIN OF JERK PORK
This is a "Jerk" pork tenderloin with a prawn, roasted pepper and pepper jack cheese filling that is so ooey and gooey you won't be able to resist having seconds.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
PRAWN AND CHEESE STUFFED TENDERLOIN OF JERK PORK
INGREDIENTS: SERVES 2/loin
• 1 - 1½ lb. pork tenderloin
• ½ 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 16-20 count)
• 1 Tablespoon(s). Olive oil
• 1 Tablespoon(s) finely chopped garlic
• Tablespoon(s) Jerk seasoning
• Salt and pepper to taste
DIRECTIONS:
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
being careful not to pierce the sides. When you are completely through the loin, turn the knife 90 degrees and gently
make a ¼inch 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 1½ inches 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 **SEE COOK'S NOTE**. 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, cover with aluminum foil, and let the
loin rest for 10 minutes. Slice in rounds and serve.
 COOKS NOTE*
1. If you like this recipe and are going to make it often, buy a 1 inch by 12 inch piece of wooden dowel rod from your hardware store and lightly round of
the sharp edges on each end and use the dowel for a stuffing ram rod so to speak. It will make your stuffing much easier and more compact. Just be
careful not to be too forceful. Just oil the rod with a bit of olive oil before each use.
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