STUFFED PORK TENDERLOIN WITH RED CURRENT GLAZE

Glaze
1 cup of pre-made red current jelly (250ml
½ cup red zinfandel wine (125ml)
1 teaspoon cracked black pepper (5ml)
1 tablespoon fresh mint leaves (15ml)
1 tablespoon lemon juice (15ml)

In a medium bowl mix together goat cheese, lemon zest, oregano, salt and pepper.

Make a ½ inch (1cm) slit down the length of tenderloins. Continue to slice, cutting along the fold of the meat, until you can open it out flat. Lay between two sheets of parchment paper and pound with a rolling pin to an even thickness of about ½ inch (1 cm). Lift off the parchment paper and drizzle inside with olive oil. Lay spinach leaves down evenly over pork. Equally scatter goat cheese mixture over pork. Roll up lengthways to form a sausage and tie with butcher twine. Place on a baking tray and drizzle with oil. Refrigerate until ready to cook.

To prepare glaze in a medium saucepan add red wine, current jelly and pepper.

Place the pan over medium heat and let cook for 5 minutes. Remove pan from heat and add the lemon and mint. Reserve for basting pork later.

Prepare smoking chips by placing 3 cups (750ml) of the chips submerged in cool water for 1 hour prior to smoking. Drain chips and mix with 1 cup of the dry chips (250ml). Place the chips on a large sheet of foil and wrap loosely. Using the tines of fork poke whole all over the package (this is done to allow the smoke to escape). Remove the grill grate from bbq and place the package over direct high heat source. Turn the other side of bbq to medium heat 375°F /190°C.

While the wood chips are smoking, prepare your tenderloin for searing.

Oil the preheated grill.

Place tenderloins over medium heat side and cook for 3 minutes or until golden char marks are achieved. Flip the pork and allow to again cook for 3 minutes. Turn the heat source directly under pork off.

Using a pastry brush, glaze the tenderloins with red current mixture.

Once smoke is achieved turn down the heat source under chips to medium heat.

Close the lid on the barbeque and check temperature gauge. It should read 325°F/162°C.

Let pork smoke for 15 minutes. After that point glaze again with current glaze. Let cook for 10 more minutes and remove. Place on tray and loosely tent with foil. Let meat rest 10 minutes before slicing.

Yield: 6-8 servings