We love a delicious stuffed pork tenderloin recipe, especially when it incorporates one of our favorite dishes, jambalaya! This sweet and savory recipe by Chef Glenn Lyman from G Cooks has us drooling and craving this explosion of flavor. Chef Glenn uses a Lynx Grill as he prepared this #porktastic recipe! Enjoy!

Ingredients

For the Jambalaya:

2 T. olive oil

1 cup chopped Vidalia onion

½ cup chopped green bell peppers

½ cup chopped celery

3/4 pound medium shrimp peeled and deveined

1 bay leaf

½ pound Cheshire Pork Andouille Sausage cut up into ½” quarter-round pieces

1 can (14 ½ ounces) diced tomatoes, with juice

1 T. garlic chopped

1 t. kosher salt

T Tbls. Creole seasoning

1 cup long grain white rice

¼ cup chopped green onion

Directions:

Heat the oil in a large heavy bottomed pot over medium-high heat. Add the onions, peppers and celery and cook for 4-5 minutes until vegetables begin to soften. Add the sausage and bay leaves and cook for 2 more minutes. Add the shrimp and garlic. Cook, stirring occasionally, for 2 more minutes until the shrimp turn opaque. Add the tomatoes, salt and Creole seasoning. Bring to a simmer and cook for 5 minutes stirring occasionally. Add rice to submerge, but do not stir. Cook covered over medium-low heat for 20-25 minutes or until rice is tender and the liquid has been absorbed.

Remove from heat and let rest, covered for 5 minutes. Remove bay leaf and stir in green onions.

Transfer to a large bowl or rimmed baking sheet to cooling. Can be done 1 day ahead covered and refrigerated.

For the Pork

2 Cheshire Pork Tenderloins, about 1 pound each, trimmed

¼ cup honey

¼ cup butter melted

1 T. Creole Mustard, or Dijon

4 sprigs of fresh thyme

4 t. Creole seasoning

1 t. Kosher salt, or to taste

Olive oil

Green onion, chopped for garnish

Special equipment: Kitchen string

Directions:

Butterfly pork tenderloins, leaving ¾” from edge and open up like a book. Place between two pieces of plastic wrap and gently pound into a rectangle to approximately ¾” thick.

Place 1 cup of jambalaya onto each the tenderloins and spread out evenly, leaving about 1” around the edges.

Close up like a book overlapping edges and tie in four places with kitchen string to secure. You may lose a little stuffing. Reserve it with the remainder of the unused jambalaya in a small tin container covered with aluminum foil.

Tuck thyme sprigs under the string. Season with salt and Creole Seasoning. Drizzle with olive oil.

Set up Lynx grill for direct/indirect medium heat. When grill is hot, sear pork on one side, directly over the heat for approximately 5 minutes, rotating 45 degrees, once halfway through.

Turn pork over and move to indirect heat over a drip pan. Place foil-covered, reserved jambalaya next to pork over indirect heat. Cover the grill and continue to cook for about 10 minutes.

Meanwhile, mix honey, butter and Creole mustard in a small bowl. After 10 minutes open lid and brush with honey glaze mixture. Close the lid and continue to cook for 7-8 more minutes. Remove and allow to rest 10 minutes before removing kitchen string, discarding thyme and slicing, on the bias, into 4 pieces each.

Serve over divided, reserved jambalaya and garnish with more green onion and chopped parsley.