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stuffed and rolled pork tenderloin
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
This dish is inspired by the Argentinian stuffed flank steak called Matambre. The steak is marinated for a few hours before stuffing, rolling it and grilled on the barbeque. Because I’m using pork tenderloin, it’s not necessary to tenderize it.
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