First, slice the pork tenderloin, to open, book-style. Then, add the red onion, round zucchini, and bell peppers, all cut in thin strips, and place them on top of the tenderloin.
Cut some cheese batons, to add to on top of our julienne veggies. Season with salt, thyme and pepper.
Add a drizzle of olive oil, and close the tenderloin, so we can score the top to get it ready to get tied up. Tie it up with butcher’s twine.
On a previously heated grill, check the temperature for it to be at medium heat, and place the Pamplona over the grill. This means that you should be able to maintain your hand above the grill for 8 to 10 seconds without feeling a burning sensation.
On the meantime, on the griddle over the fire, we are going to make sauteed mushrooms and cherry tomatoes. Place a drizzle of olive oil, the mushrooms with salt and pepper and thyme. The griddle should be very hot. Add the cherry tomatoes, and chopped garlic.
Check the veggies, and if ready, remove some of the embers from the bottom to lower the heat with the shovel and poker.
After about 20 min, turn around the Pamplona’s, if golden brown, cook from the other side.
After another 15-20 min, remove the Pamplona from the fire, and cut the strings off. Cut the Pamplona medallion style.
Slice and serve with Chimichurri sauce, the sauteed tomatoes and mushrooms. That is a great
looking dish!
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