What an impressive name this one has! Really, it is a stuffed pork tenderloin, but its Spanish name sounds so much more … well, MORE!
Though its name may be daunting, this dish is very simple to put together. Once stuffed and tied, the pork will need to sit in the fridge for at least 2 hours, overnight is better, so plan accordingly.
The trick, as with most meats lies in the cooking part. That does take practice, and this is a great recipe to start with. The fix for this if you happen to under-cook it is to slice according to instructions and place in a hot pan for a minute or two, until properly cooked thru. Simple, and if you don’t panic, your guests will be none the wiser! LOL
Pamplona de Puerco
2 pieces pork tenderloin
Kosher salt and freshly ground black pepper, to taste
2 ounces provolone cheese, cut into ¼-inch wide strips
1 roasted red peppers, cut into ¼-inch wide strips
2 Tablespoons thinly sliced green olives
2 tablespoons olive oil
Make the pamplona de puerco:
Place the meat flat on a work surface. Using a sharp knife, butterfly the meat along its long side. Continue cutting inward so that the meat unrolls like a carpet, until it reaches a ¼-inch thickness. It should measure around 9-inches by 4-inches. Season the pork liberally on both sides with salt and black pepper. Note: You can also ask your butcher to butterfly the meat for you.
With the wide side in front of you, on the bottom ⅓ of the tenderloin, place a few strips of the provolone cheese, red peppers and green olives.
Gently roll the pork tenderloin into a cylinder, making sure to keep the filling in the center. Using butcher’s twine, carefully tie the pork tenderloin in even intervals. Repeat with remaining tenderloin pieces. Place the tenderloin in the fridge, uncovered, for at least 2 hours, or preferably overnight.
Remove the tenderloin from the fridge 30 minutes before cooking.
Meanwhile, prepare a charcoal or gas grill for indirect grilling. Brush the tenderloin pieces with olive oil and place them on the hot side of the grill. Cook the meat, turning often, until it’s brown all over, 5 to 7 minutes. Remove it and place on the cool side of the grill, then cover and it allow the meat to cook until the internal temperature reaches 140°, about another 6 to 8 minutes. Remove the pork from the grill and allow it to rest for 10 minutes before slicing.
Remove the butcher’s twine and slice carefully into ½-inch medallions. Arrange the meat on a platter and serve with the salsa criolla and chimichurri.