Friday, 31 January 2014

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!

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


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

 More glazing/saucing
Look at that glaze!
Ready to serve

Look at that! Yummm



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

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

Enjoy and Bon Appetit! :)

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