Boursin Stuffed BBQ Pork Tenderloin

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  1. Take the pork tenderloin and butterfly it, then pound it flat between two sheets of baking paper until it's roughly 1cm thick. Season with sea salt & black pepper. 
  2. Lay the tenderloin on another sheet of baking paper (this is to help you roll it up).
  3. Spread the Boursin over the tenderloin, leaving a gap at the far edge that you can roll it up onto.
  4. Top with a thin layer of roasted peppers and spinach. 
  5. Roll the whole thing into a tight bundle using the baking paper as a guide. 
  6. Brush with vegetable oil and sprinkle with the rosemary & thyme.
  7. Use butchers string to tie it firmly together.
  8. Meanwhile, light the coals in your BBQ and allow them to cool. Push them over to one side so you have a hot zone and a cold zone - perfect for cooking the tenderloin through.
  9. Grill until it's completely cooked through.
  10. Serve with new potatoes and salad.