Categories: Pork
Ingredients
- 1 1/2 lb. pork tenderloin, trimmed and tail cut off
- Salt and black pepper
- 1/4 cup fresh bread crumbs
- 2 oz. deli-sliced mesquite-smoked turkey
- 1 cup shredded farmer cheese
- 6 spears fresh asparagus, ends trimmed
- 1 tsp dried thyme
- 1 tsp dried oregano
- 6 tbsp. unsalted butter, divided
- 1/4 cup thinly sliced shallots
- 1/4 cup bourbon
- 1/4 cup heavy cream
- 2 tbsp. honey
- 1 tbsp. fresh lemon juice
- 1 tbsp. cornstarch
Directions
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Preheat grill to high. Brush grill grate with oil.
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For the pork, butterfly the tenderloin.
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Pound tenderloin with the smooth side of a meat mallet to 1/4-inch thick; season with salt and pepper. Spread bread crumbs over cut surface and arrange turkey slices over bread crumbs in a single layer. Sprinkle cheese over turkey, then lay asparagus, lengthwise, down center.
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Fold ends in, then roll tenderloin, burrito-style, and tie with kitchen string in 1-inch intervals.
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Rub outside of pork with thyme and oregano; season with salt and pepper.
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Grill pork, covered, until cooked through, 20 minutes, rotating every 5 minutes.
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Transfer pork to a plate, tent with foil, and let rest 5 minutes, then remove string and slice into 8 pieces.
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For the sauce, melt 2 tbsp. butter in a saucepan over medium-high heat. Add shallots; cook 1 minute. Stir in bourbon, cream and honey. Bring sauce to a boil, reduce heat to medium, and simmer until reduced to 3/4 cup, 3-5 minutes.
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Whisk together lemon juice and cornstarch; whisk into sauce and cook until thickened, 1 minute. Off heat, swirl remaining 4 tbsp. butter into sauce until emulsified; season with salt and pepper.