Giardiniera Stuffed Pork Tenderloin

Instructions

• Step 1: Preheat the recteq to 350ºF.
• Step 2: On a cutting board with the chef's knife, make a cut about 1/3rd the way across the tenderloin to butterfly the loin. Open towards the center, once half way across to the center continue to butterfly, being careful not to cut all the way through the loin.
• Step 3: Season with Chef Greg's 4 Letter Rub and then lay the slices of provolone, Coppa ham, and the chopped giardiniera on top.
• Step 4: Roll the loin up tightly and secure with butcher's twine. Season the outside with the Colden's Freakin' Greek Rub.
• Step 5: Add the recteq and cook for about 20-25 minutes until at least 140ºF in the middle of the loin. Allow the loin to rest for 5-10 minutes prior to slicing.