Stuffed & Grilled Pork Tenderloin

We had a bit of a catastrophe last night…

We went grocery shopping, then out to dinner.

What’s so horrible about that you might ask?

Well, when we got home our son was here. He and I had purchased a special gift for Tony as a “back to work surprise”.

Still not seeing what is such a catastrophe, right?

Brandon greeted us at the door and we all went in the house.

I was distracted, and Tony was distracted…and Brandon had no idea we had groceries in the back of the car, so even though he has a young, vibrant brain, he didn’t know to remind us.

We all visited and looked at Tony’s gift and enjoyed our time together.

Brandon left, I headed to the bathtub with a book, and Tony went to bed to watch a bit of sports.

Not even an inkling that something was amiss.

Nothing.

At 6:00 AM this morning, it suddenly occurred to me.

Oh no. No, no, no! We didn’t! 

Yes we did.

I was mortified.

What was even more mortifying was that evidently my short-term memory is shot because I couldn’t even remember what perishables we had purchased as I bolted into the garage. I was thinking, “just vegetables, right??”

But trust me, it all came screaming back to me as I un-bagged the groceries.

Organic eggs and several types of organic meat. Along with a not so cheap dairy free cheese.

All thrown into the garbage.

Normally, I would have probably just put it all in the freezer and not worried about it, minus the eggs of course. But we are having unseasonably hot weather and even our garage stays steamy.

I just couldn’t do it. It was all very warm. 

The last thing we need is food poisoning.

So off to the store I went… again… to purchase the same perishable items. Scolding myself for being so ridiculously and easily distracted the entire time I was shopping.

I even tattled on myself to the cashier. Who was like 12 of course, and really didn’t see the absolute horror in throwing away very expensive, organic items. 

Such a waste in so many ways.

Sigh.

Lesson learned. 

Stuffed & Grilled Pork Tenderloin

1 Pork Tenderloin, organic if you can find it (which more often than not, splits in two loins upon opening)

About 1 Cup of Chopped Organic Spinach

About 1/4 Cup Chopped Organic Red Onion

About 4-5 Organic Crimini Mushrooms, Chopped

2 Large Organic Cloves of Garlic, Diced

About 1/2 Cup of Goat or Sheep’s Milk Cheese Grated or Crumbled, use your favorite

Organic Olive Oil

Himalayan Salt

Freshly Ground Pepper

Bragg’s Organic Sprinkle

Skewers (lots)

Butterfly the tenderloin pieces. Mine ended up being kind of a disaster, they were not cooperative. Chop and dice the vegetables and garlic. Layer on top of the tenderloin. Drizzle with olive oil. Salt and pepper generously. Sprinkle grated cheese on top. If you’re able to roll your tenderloin, roll it closed and secure with the skewers. I wasn’t able to so I just closed mine up like a taco, worked fine. Drizzle with more olive oil, season again generously with salt and pepper and the Bragg seasoning.

Heat grill to 375 degrees and grill until done.  About 10 minutes on each side. I like mine pink (or medium rare), you can grill it longer of course, but not too long!

Remove from grill. Let it rest about 10 minutes and slice. Serve with roasted, seasoned, potatoes.