Peppery Swiss Cheese Stuff Pork Tenderloins on the Grill

Well today my wife wanted me to make her some peppery Swiss cheese stuff pork tenderloins. These are a little difficult to make but are totally worth it at the end. I decided to cook mine using direct grilling method. While grilling my tenderloin today I quickly realized that they would have been a lot easier to grill using Grillgrates. Well let’s get cooking!

Ingredients:

• Diced red, yellow and orange peppers
• Slices of Swiss cheese
• Parmesan cheese
• Chopped onions
• Slice Ham
• Freshly ground peppers

 

Directions

Cut the pork tenderloin almost in half lengthwise, cutting to about 1 inch from the bottom at a 45 degree angle from the cutting board then do cuts parallel to the board as your unrolling the pork tenderloin. Also have a look at the tutorial video bellow;

Source: you-tube user Food Wishes

Cut and dice peppers and onions;

In a frying pan cook the onions and pepper with a little olive oil and put a little fresh ground black pepper. You want to fry them half way;

Pre-Heat your BBQ to 350 degree’s Fahrenheit for direct cooking (Using Grillgrates would give you better results);

Now you want to put a coating of the pork rub (recipe in the bottom) or your favorite rub;

It’s now time to put a layer of Swiss cheese;

Now put a layer of slice ham;

Put the cook peppers and onion on top and sprinkle a little Parmesan cheese on top;

Season with a little Parmesan cheese

It’s now the fun part of rolling the tenderloin and tying it with butcher twin to hold it together; (you can also use some toothpick to help hold it together;

You now want to season the outside of the tenderloin using the pork rub (recipe in the bottom) or your favorite rub;

Now it’s time to cook them for approximately 35 minutes or until internal temp reaches 170 Degrees Fahrenheit. You also want to turn them a few time during the cook;

It’s now time to sauce them. I used the Jack Daniels glaze I also included the link to the recipe of it. Now keep saucing till internal temp of Tenderloins reaches 180-185 degrees Fahrenheit.

Jack Daniel Glaze Recipe found here: Glaze

Glazing/saucing

 More glazing/saucing

Look at that glaze!

Ready to serve

Look at that! Yummm

PORK RUB RECIPE:

Ingredients:

•         1/4 cup brown sugar
•         1/4 cup paprika
•         3 tablespoons salt
•         2 tablespoons black pepper
•         1 tablespoon cayenne
•         2 teaspoons dry mustard

Direction:

Now mix all the ingredients and store in air tight container. It can keep for up to six month!

Enjoy and Bon Appetit! :)

Easy Jack Daniels Glaze/Sauce recipe

Here’s a nice Jack Daniels Glaze recipe that goes on pretty much any type of meats! This recipe is quite easy to make and is some delicious. I got this recipe from a friend at work and I made it a few time and it was a big hit! This sauce/glaze as a nice sweet and slightly spicy taste which will leave your taste buds dancing!

Ingredients:

• 2 TSP garlic paste
• 1 TBSP crushed pineapple
• 3 TBSP minced white onion
• 1/4 TSP cayenne pepper
• 1 1/3 cups dark brown sugar
• 2/3 cup water
• 1/4 cup teriyaki sauce
• 1 cup pineapple juice
• 1 TBSP olive oil
• 1 TBSP soy sauce
• 3 TBSP fresh squeezed lemon juice
• 1 TBSP Jack Daniels Whiskey

Direction:

In a medium sauce pan combine water, teriyaki sauce, pineapple juice, soy sauce, and brown sugar over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

Now add the garlic paste and rest of ingredients and keep simmering for approximately 45 minutes or until the sauce as reduce about half or is thick and syrupy.

Now let it cool and store in air tight container in refrigerator. It’s good for about three weeks.

Enjoy and happy grilling! :)

Cordon blue chicken popcorn chunks

Well today on the grill I decided to make cordon blue chicken popcorn chunks ! These are a little bite of work to make but are really worth it at the end. The flavor you get and the crunch is amazing! The outside taste exactly like KFC chicken popcorn. Then you get the nice flavor pop of the chicken cordon blue in the middle of it all!

Ingredients:

• 3 fresh chicken breast
• 3 slice of ham
• Slices of Swiss cheese
• 1 cup flour
• 2 TBSP salt
• 3 TBSP onion powder
• 1 TBSP icing sugar
• 2 TBSP fresh grind pepper
• 1 cup panko breadcrumbs
• 2 TBSP milk
• 2 egg whites
• Vegetable oil

Direction:

Place your chicken breast between two sheets of saran wrap and pound or roll your chicken with a rolling pin until the chicken breasts reaches approximately 1/4 inch in thickness;

You now want to cut them in strips of about 1.5 inches wide;

Place 1 Swiss cheese slice and 1 ham slice on top of each breast strip on half of the section;

Now fold the strip in half bringing the section with no cheese and ham over the other section to cover the ham and cheese and hold everything together with a toothpick;

In a bowl you want to mix the flour, salt, onion powder, icing sugar, and pepper well;

Mix the ingredients well

In a bowl mixes the egg whites and milk well;

In the last bowl put a cup of Panko;

Now you want to coat the cordon blue chicken popcorn chunks in the flour mixture, then dip in the egg wash, then coat with Panko then dip again in egg wash then re-coat in Panko;

 Coat well with flour mixture

 Soak them till its well covered in egg white mixture

Now coat them with Panko

 Re-dip in egg white mixture

Re-coat in Panko The two last step above is very important

You now place them in plate and refrigerate for 1 hour;

You now want to pre-heat the Big Green Egg to 350 degrees Fahrenheit;

Not you want to set up the spider and wok for frying in the Big Green Egg;

 Place spider on fire ring

Place Wok on spider

Add oil to Wok

When ready you want to fry your cordon blue chicken popcorn chunks till they start to get golden then remove and place in a pan; (You can also fry them till they are completely golden and skip the steps bellow but that removes the BBQing fun out of them)

 Cordon blue chicken popcorn chunks frying

 Cordon blue chicken popcorn chunks ready for the grilling process

Now you want to remove the wok and spider and use the big rig or the Kamado Joe heat deflector frame to raise the cooking grate; (You want to use very good BBQ gloves to remove the hot Wok!! I recommend BBQ Bravo gloves)

BBQ Bravo Gloves

Remove the hot wok and spider with good BBQ Gloves

Cooking grate elevated with Kamado Joe Heat Deflector Frame

I recommend using Grillgrates on top of the cooking grate;

Now place the cordon blue chicken popcorn chunks on the Grillgrates and cook till internal temp reaches 165 Degrees Fahrenheit. (You can also add a chunk or two of cherry wood on the hot coals to give them a little smoke flavor.)

In the middle of the grilling process flip them over

You can see the ham and cheese and juiciness!

Bonne appetite and Happy grilling! J