Piquillo Pepper and Manchego Stuffing (for Grilled Stuffed Pork Tenderloin)

Name: Piquillo Pepper and Manchego Stuffing (for Grilled Stuffed Pork Tenderloin)
Yield: Serves 4 to 6 (Makes about 1 cup, enough for 2 tenderloins)
Ingredients: 1 slice, hearty white sandwich bread, torn into 1/2-inch pieces; 3/4 cup piquillo, pepper, rinsed and patted dry; 2 ounces, Manchego cheese, shredded (1/2 cup); 1/4 cup, pine nuts, toasted; 2 , garlic cloves, minced; 1 teaspoon, minced fresh thyme; 1/2 teaspoon, smoked paprika

Vegetables
Cheese
Quick
Grilling & Barbecue

Appears in Cook's Illustrated July/August 2011

A savory filling boosts flavor and helps this lean cut stay moist on the grill—if you can keep the stuffing from leaking out.

SERVES 4 to 6 (Makes about 1 cup, enough for 2 tenderloins)

TIME 15 minutes

Piquillo Pepper and Manchego Stuffing (for Grilled Stuffed Pork Tenderloin)

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