Savory Stuffed Pork Tenderloin

{color:#FFA500;font-size:9px}Foto by Mia Babcock

3 pound pork tenderloin
2 packages Daddy Hinkles Onion and Garlic Meat Marinade
1 medium onion, chopped
1 small package J-M Farms Mushrooms, chopped
3 tbsp. olive oil
8 oz. Pure Prairie Creamery Lazy Daisy Monterey Jack Goat Cheese
1 can water packed artichoke hearts, drained and chopped

Butterfly pork tenderloin, careful not to cut completely through.
Between 2 sheets of waxed paper, pound loin to 1/3 inch thickness.
Drizzle and sprinkle contents of Daddy Hinkle’s Instant Meat Marinade evenly over meat.
Place in Ziploc bag and let rest in refrigerator for 3 hours.

Sauté onion and mushrooms in olive oil over medium heat for 7-8 minutes.
Place loin on plastic cutting board. Trim ends so that the meat is an even rectangle.
Place end pieces here and there, especially over where the loin may have been pounded too thinly.
Crumble cheese over meat, spoon onion/mushroom mixture over the cheese and cover all with artichoke hearts.

Roll stuffed pork tenderloin tightly and tie securely with butcher’s twine.
Grill, turning occasionally until internal temperature reaches 160 degrees.
Remove from fire and place on serving dish. Cover with foil and let rest 10 minutes.
Remove butcher’s twine, slice and enjoy.
Serves 6.