Pork Pamplona: Pork Tenderloin Stuffed With Peppers, Ham And Boursin Cheese


Source: Steven Raichlen

“Pamplona is the name Argentineans and Uruguayans give to a cylindrical roast stuffed with bell peppers, ham and cheese. This version starts with what may be the best luxury cut for the money: pork tenderloin. I stuff it with fire-roasted bell peppers, smoked ham and creamy Boursin cheese. Then I smoke roast it with hickory chunks to add an irresistible smoke flavor. Did I mention bacon? Lots of bacon? The latter looks great, adds flavor and helps keep the lean pork moist during smoking.”

Method: Indirect grilling

Serves: 4


  • 2 pork tenderloins, each 1 to 1-1/4 pounds
  • Coarse salt – sea or kosher – and freshly ground black pepper
  • 3 tablespoons Dijon mustard
  • 1 roasted red bell pepper, stemmed, peeled, seeded and sliced into 1/4-inch strips (see note below)
  • 3 ounces thinly sliced smoked ham, slivered
  • One 5.2-ounce package Boursin cheese or other soft garlic and herb cheese, crumbled
  • 4 strips thin-cut bacon
  • Vegetable oil for oiling the grate
  • You’ll also need: Butcher’s string; 1 or 2 hardwood chunks or 1-1/2 cups hardwood smoking chips. If using the latter, soak in water to cover for 30 minutes, then drain.


1. Set up your grill for indirect grilling and heat to medium-high, about 400 degrees.

2. Meanwhile, cut a deep pocket in the side of each pork tenderloin. Season the inside of the pocket with salt and pepper and paint with mustard. Stuff the peppers, ham and cheese into the pocket. Season the outside of the tenderloins with salt and pepper.

3. Lay four 10-inch pieces of kitchen string on and parallel to your work surface. Lay a strip of bacon on and perpendicular to the strings. Top with one of the tenderloins. Lay a second strip of bacon on top of the tenderloin. Bring up the ends of the strings and tie. Trim the ends close to the knots. Repeat with the remaining tenderloin.

4. Brush or scrape the grill grate clean and oil it well with vegetable oil. If using a charcoal grill, add the wood chunks or chips to the coals. On a gas grill, place in the smoker box or under the grate directly over the burners.

5. Indirect grill the tenderloins until nicely browned, about 40 minutes, and the meat is cooked through to 145-155 degrees or as needed.

6. Let the meat rest for 5 minutes. Remove the strings then, using a sharp knife, preferably with a serrated blade, slice the tenderloin crosswise into 1/2-inch medallions. Transfer to a platter or plates.

Note: The pepper can be prepared at a previous grill session. Heat the grill to high then roast the pepper until the skin is blackened and charred, 2 to 3 minutes per side. Alternatively, roast the pepper over an open flame on your gas stove or the side burner of your grill. Cover and refrigerate for up to a day if not using immediately.

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