Black Pepper Encrusted Pork Tenderloin stuffed with Mint, Garlic and Pecans

I created this recipe one summer in the late 1980's when my dear friend, Phoebe Wantz queried me about a special on pork tenderloins (pork fillet) at a local supermarket. "Great price, she said, but what can you do with it?!" Well, I think that I rose to the challenge when I devised this simple but delicious recipe. It can be prepared on the outdoor grill or in a hot oven indoors. Use fresh ingredients, slice into medallions once roasted and you cannot go wrong. Promise. Keep a long handled wooden spoon nearby as it helps get the stuffing all the way inside the meat. Perfect hot or cold (I like to take it to parties served on fancy crackers)! Now, here is the recipe.

1 Pork Tenderloin (Pork Fillet)
3 Tbs finely chopped fresh mint
2 cloves garlic crushed, chopped or pressed
Pinch of sea salt
3 Tbs coarsely chopped pecans halves (or walnuts)
Olive oil
Cracked black peppercorns
Sea salt

Boning knife
Long handled wooden spoon
Aluminium foil


Pre-heat oven to 400F/220C, or if using an outdoor grill, start charcoal and burn until coals are red hot. Using a boning knife pierce the centre of the pork 3/4 of the way length-wise (or ask your butcher to do it). Finely chop mint on a wooden board, add crushed and chopped garlic, a pinch of sea salt and chop through the mint. Add shelled pecan halves and again chop into the mint and garlic mixture.

Using the handle of the wooden spoon, work the centre of the pork to increase the pierced opening to the diameter of your index finger. Stuff the mint, garlic and nut mixture into the hole using the handle of the spoon to push the stuffing into the pork until all the mixture is inside.

Place a large sheet of aluminium foil on the worktop and place the stuffed pork onto it. Drizzle the pork with olive oil. Using a mortar and pestle or a pepper mill on a coarse setting, crack the peppercorns and sprinkle over the pork and foil. Roll the pork in the cracked pepper until evenly coated.

Bring the long sides of the foil up around the pork and fold together. Bring up the ends and fold to close. Place directly over hot coals or on a cooking tray in a hot oven. Roast for 20-25 minutes. DO NOT OVERCOOK!

Remove and let stand for 5 minutes. Sprinkle with sea salt and slice into medallions and serve with a summer salad of fresh greens, avocado and spring onions (scallions). May be served cold on fancy crackers. Champagne makes the perfect companion.  Enjoy!