It’s summer and you know what that means: grilling season is awwn!
But just because the food is cooked over an open flame doesn’t mean it has to be something a caveman would recognize. Let’s take a break from the gargantuan steaks for a minute and make something a little fancier, something, I don’t know… stuffed with cheese and wrapped in bacon?
This pork tenderloin looks complicated but is actually pretty simple to pull-off. I used a mixture of Queso Fresco for it’s mellow buttery flavor and Cotija cheese to add a briny bite. The nice thing about these cheeses are that they hold their shape to create clean, beautiful slices after the pork has been cooked, not to mention the loads of fresh, creamy flavor.
The cheeses are combined with snipped fresh chives and some ground black pepper then you place the stuffing right down the middle of a butterflied-and-pounded-flat pork tenderloin (you can watch how to do that here).
The whole thing gets rolled up and then wrapped in bacon, which gives it a smoky flavor and ups the wow-appeal. To make it a bit easier to wrap the bacon around give each piece a little tug to stretch it out, but not hard enough to rip it.
Then secure the bacon with a few pieces of kitchen twine and you’re ready to grill.
This is one of those recipes that you will make again and again. It is impressive and simple— a double whammy in the world of home cooking. Plus once you’ve got this one down you could repeat with a whole host of stuffings. Any number of cheeses would be wonderful here: Queso Blanco, goat cheese, or even Manchego cheese would be good as well as any number of fresh herbs or spices.
This recipe is sure to get you through many a barbecue or patio party this summer. The good folks over at Cacique cheese sponsored this post so you’ll find the recipe on their site. Have a fantastic weekend everybody!
Some of my other grilling favorites include: