Learn how to butterfly and grill Karabuta pork tenderloins to perfection with these special tips from our winemaker, Michael Barreto!
- 2- 1lb Karabuta Pork Tenderloins
- 2 Tbsp Le Vigne Extra Virgin Olive Oil
- 1 Tbsp Paso Robles Preserves Garden Confetti
- 1/2 cup Paso Robles Preserves Peach Pepper Grill Glaze
Step 1: Begin by firing up your grill, letting the grate preheat while prepare the meat. Lay a sheet of plastic wrap over your cutting board and place one of the tenderloins with the smooth side up. Use a large chef’s knife to cut along the center of the tenderloin, stopping an inch from the opposite side.
Step 2: Open the cut so the meat lies flat. Cover the meat with another sheet of plastic wrap. Using a meat mallet of sturdy pot, pound the meat to an even thickness of 3/4 inch. Set aside and repeat with the second tenderloin. Brush with olive oil on all sides and season with Garden Confetti salt blend.
Step 3: With a high flame on the grill, transfer each tenderloin. Sear for about two minutes with the cover open, until they are cooked around the edges, then turn over. While the second is searing, spoon 2 Tbsp of glaze onto each side. Use a basting brush to spread the glaze to the edges.
Step 4: After searing the second side, reduce the heat to a low flame and turn again. Spoon the remaining glaze on the second side. Close the grill and let cook for 8-10 minutes, or until an internal temperature of 145-150 degrees is reached. Remove from heat and rest five minutes before cutting.
Step 5: Enjoy! Serve with grilled vegetables and pair with our Le Vigne Malbec di Domenico 2013 for a perfect home-cooked meal for your and your family and friends!