Recipe: Argentine Stuffed Pork Tenderloin on a Grill Jose Garces

Ingredients

• 4 pieces pork tenderloin
• Kosher salt and freshly ground black pepper, to taste
• 4 ounces provolone cheese, cut into ¼-inch wide strips
• 2 roasted red peppers, cut into ¼-inch wide strips
• ⅓ cup green olives, cut into thin slivers
• 3 tablespoons olive oil
• 2 tablespoons Spanish onions, finely diced
• 2 tablespoons red wine vinegar
• Kosher salt, to taste
• ¼ cup finely diced green bell pepper
• ¼ cup finely diced red bell pepper
• ½ cup Roma tomatoes, seeds removed and finely diced
• ¼ cup olive oil
• 1 teaspoon whole cumin seeds, toasted and ground
• 1 teaspoon crushed red pepper flakes
• ¼ cup white wine vinegar
• 1 garlic clove, minced
• ½ teaspoon crushed red pepper flakes
• 3 cups parsley, finely chopped
• ½ cup oregano, finely chopped
• ½ cup olive oil
• Kosher salt, to taste

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