- 2 x ½-lb (340 g) pork tenderloins
- 3 tbsp (45 ml) olive oil, for drizzling
- 3 cups (720 ml) apple wood or cherry wood chips
Goat Cheese Stuffing
- 8 oz. (226 g) firm goat cheese
- 2 tbsp (30 ml) roughly chopped fresh oregano
- salt and ground black pepper, to taste
- 1 cup (240 ml) blanched spinach leaves
- ¼ cup (60 ml) dried currants
Red Currant Glaze
- ½ cup (120 ml) red zinfandel wine
- 1 cup (240 ml) pre-made red currant jellygyu
- 1 tsp (5 ml) ground black pepper
- 1 tbsp (15 ml) fresh mint leaves
- 1 tbsp (15 ml) lemon juice
- For the goat cheese stuffing, add goat cheese, oregano, salt and ground black pepper to a bowl and mix to combine thoroughly.
- Using a sharp knife, carefully open the tenderloins like a book by making a slit down the length of the meat without going all the way through the other side.
- Lay the meat between two sheets of parchment paper and pound with a rolling pin or meat tenderizer to an even thickness of about ½-inch (1 cm).
- Lift the top sheet off the parchment paper and drizzle the meat with olive oil.
- Lightly season the pork with salt ground black pepper.
- Lay blanched spinach leaves down evenly over flattened pork.
- Crumble the Goat Cheese Stuffing over spinach layer and scatter with dried currants.
- Roll the pork up lengthwise to form a large sausage shaped roll and tie with butcher twine.
- Place on a baking tray and drizzle with oil.
- Cover with plastic wrap and refrigerate until ready to cook.
- Place 2 cups (480 ml) of the wood chips in water to soak for 1 hour.
- To prepare Red Currant Glaze, add red wine, red currant jelly, and ground black pepper in a medium-sized saucepan.
- Place the saucepan over medium heat and let cook for 5 minutes.
- Remove pan from heat and add the lemon juice and mint. Set aside.
- Prepare barbecue by preheating one side of the grill to 400F (205C) and the other side of the grill to 375F (190C).
- Drain wet chips from water and squeeze out excess liquid. Place on a large sheet of foil, add dry wood chips and mix to combine. Wrap foil loosely around chips to form a pouch. Using a fork, poke holes on both sides of the pouch. Remove the grill grate from the barbeque and place the smoke pouch directly on the high heat source.
- Brush the grill with oil.
- Place tenderloins over side of the grill heated to 375F (190C) and cook for 3 minutes or until golden char marks are achieved.
- Flip the pork and cook for another 3 minutes.
- Turn the heat source directly under pork off.
- Using a pastry brush, glaze the tenderloins with red current mixture.
- When smoke appears, turn the heat source under smoke pouch to 325F (165C).
- Let pork smoke for 15 minutes and then glaze again. Let cook for 10 more minutes and remove.
- Place on tray and loosely tent with foil.
- Let meat rest 10 minutes before slicing.
Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.