Friday, 6 January 2017

Peppery Swiss Cheese Stuff Pork Tenderloins

Well today my wife wanted me to make her some peppery Swiss cheese stuff pork tenderloins. These are a little difficult to make but are totally worth it at the end. I decided to cook mine using direct grilling method. While grilling my tenderloin today I quickly realized that they would have been a lot easier to grill using Grillgrates. Well let’s get cooking!

  • Diced red, yellow and orange peppers
  • Slices of Swiss cheese
  • Parmesan cheese
  • Chopped onions
  • Slice Ham
  • Freshly ground peppers


Cut the pork tenderloin almost in half lengthwise, cutting to about 1 inch from the bottom at a 45 degree angle from the cutting board then do cuts parallel to the board as your unrolling the pork tenderloin. Also have a look at the tutorial video bellow;

Source: you-tube user Food Wishes

Cut and dice peppers and onions;

In a frying pan cook the onions and pepper with a little olive oil and put a little fresh ground black pepper. You want to fry them half way;

Pre-Heat your Joe to 350 degree’s Fahrenheit for direct cooking (Using Grillgrates would give you better results);

Now you want to put a coating of the pork rub (recipe at the bottom) or your favorite rub;

It’s now time to put a layer of Swiss cheese;

Now put a layer of slice ham;

Put the cook peppers and onion on top and sprinkle a little Parmesan cheese on top;

Season with a little Parmesan cheese

It’s now the fun part of rolling the tenderloin and tying it with butcher twin to hold it together; (you can also use some toothpick to help hold it together;

You now want to season the outside of the tenderloin using the pork rub (recipe in the bottom) or your favorite rub;

Now it’s time to cook them for approximately 35 minutes or until internal temp reaches 170 Degrees Fahrenheit. You also want to turn them a few time during the cook;

It’s now time to sauce them. I used the Jack Daniels glaze I also included the glaze recipe at the bottom of this page. Now keep saucing till internal temp of Tenderloins reaches 180-185 degrees Fahrenheit.

 More glazing/saucing
Look at that glaze!
Ready to serve

Look at that! Yummm



  •         1/4 cup brown sugar
  •         1/4 cup paprika
  •         3 tablespoons salt
  •         2 tablespoons black pepper
  •         1 tablespoon cayenne
  •         2 teaspoons dry mustard

Now mix all the ingredients and store in air tight container. It can keep for up to six month!

Jack Daniels Glaze recipe

Here’s a nice Jack Daniels Glaze recipe that goes on pretty much any type of meats! This recipe is quite easy to make and is some delicious. I got this recipe from a friend at work and I made it a few time and it was a big hit! This sauce/glaze as a nice sweet and slightly spicy taste which will leave your taste buds dancing!


  • 2 TSP garlic paste
  • 1 TBSP crushed pineapple
  • 3 TBSP minced white onion
  • 1/4 TSP cayenne pepper
  • 1 1/3 cups dark brown sugar
  • 2/3 cup water
  • 1/4 cup teriyaki sauce
  • 1 cup pineapple juice
  • 1 TBSP olive oil
  • 1 TBSP soy sauce
  • 3 TBSP fresh squeezed lemon juice
  • 1 TBSP Jack Daniels Whiskey


In a medium sauce pan combine water, teriyaki sauce, pineapple juice, soy sauce, and brown sugar over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

Now add the garlic paste and rest of ingredients and keep simmering for approximately 45 minutes or until the sauce as reduce about half or is thick and syrupy.

Now let it cool and store in air tight container in refrigerator. It’s good for about three weeks.

Enjoy and Bon Appetit! :)

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