Stuffed Pork Tenderloin

Olive oil

1 package of pork tenderloins

1 carrot, minced

½ large onion, minced

2 celery ribs, minced

½ red pepper, minced

2 cloves garlic, minced

2 teaspoons, fresh rosemary, minced

2 teaspoons, fresh sage, minced or 1 teaspoon dry sage

Fresh pepper

Heavy dash Tony Chachere’s

 

In a little olive oil sauté, the veggies for about 6 minutes, just until they start to get tender.  Add the herbs and spices and mix well.  Slice into the center of the pork, making a tongue with the pork.  Spoon the veggie mixture into the center of the pork loin and then fold the “tongue” part of the pork back into place.  Using cooking twine tie the pork well so the tongue stays in place and veggies do not fall out.  Rub the loin with olive oil and sprinkle with fresh ground salt and pepper.  Cook the loin on the grill for about 30 minutes or until pork has cooked through.  You can roast this in the oven if weather does not permit grilling.