Cooking time: 30 min – Prep time: 15 min – Serves: 6
Ingredients:
1 large pork tenderloin
100g dried figs
100g soft dried apricots
50g raisins
1/2 preserved lemon
10 cl dry white wine
2 tbsp honey
2 tbsp olive oil
2 tbsp pine nuts
2 tbsp wholegrain mustard
1 tbsp chopped almonds
Equipment:
Kokko kamado L or XL
Cast iron cooking grate
Set of 4 stainless steel utensils including the exclusive basting brush for your marinades, a spatula, a meat fork, and tongs for turning your grilled dishes!
Preparation:
1. Prepare the stuffing: cut the figs and apricots into small pieces. Remove the pulp from the preserved lemon and dice the peel. Add the raisins, chopped almonds, and pine nuts.
2. Slice the pork tenderloin lengthwise to open it like a book. Season with salt and pepper, then brush with wholegrain mustard. Spread the stuffing evenly, roll up the tenderloin, and tie it like a roast, keeping it snug.
3. Prepare the marinade by heating the honey with the white wine. Add the olive oil, salt, and pepper.
4. Preheat your Kokko. Use the cast iron grate to prevent sticking and sear the tenderloin on all sides, turning it with the stainless steel tongs.
5. Continue cooking over medium heat, turning regularly and basting with the marinade using the brush. Total cooking time: 30 minutes.
Tip: Serve the pork tenderloin with sweet potato or carrot purée flavored with cumin.
