A couple of nights ago I made this very easy recipe for pork roll, an Uruguayan classic I took from the Barbecue Bible cookbook. The recipe below serves 4, I halved it for the two of us. Note that pre-packaged pork tenderloins usually come two to a package. I served this with a salad and leftover grilled corn.
Cut the tenderloins in two cross wise. Butterfly each half and pound it until it’s about 1/2″ thick. Cut the provolone cheese into thin slices. Core the bell pepper and cut it into thin strips. Place chese slices and red pepper strips on the middle of each butterflied tenderloin. Roll it and tie it up. Brush olive oil on each roll, season with salt and pepper.
Oil the grill. Heat the grill to medium-high. Grill each tenderloin until done, about 4 minutes in each of its four sides.