Smoky Southern Grill Dinner: Firecracker Shrimp & Pimento Cheese Stuffed Pork Tenderloin

Allergens

Eggs, Gluten (Panko Breadcrumbs), Shellfish (Shrimp)

Ingredients

• 1 large pork tenderloin 2 cups sharp cheddar cheese, grated 1 cup pimento peppers, chopped 1/4 cup mayonnaise 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Salt and pepper to taste 2 pounds fresh shrimp, peeled and deveined 1 cup all
• purpose flour 1 cup panko breadcrumbs 1 tablespoon paprika 2 teaspoons cayenne pepper 1 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper to taste 3 large eggs, beaten Vegetable oil for frying Fresh parsley for garnish

Instructions

1. Preheat your grill to medium high heat and preheat oven to 400°F (205°C).
2. In a large bowl, combine the cheddar cheese, pimento peppers, mayonnaise, garlic powder, onion powder, salt, and pepper. Set aside.
3. Make a horizontal cut in the pork tenderloin to create a pocket, then stuff it with the pimento cheese mixture. Secure with toothpicks if necessary. Season the outside of the tenderloin with salt and pepper.
4. Place the shrimp in a large bowl and toss with flour, then dip in beaten eggs, followed by panko breadcrumbs mixed with paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.
5. Grill the stuffed pork tenderloin over indirect heat for 20 25 minutes, or until it reaches an internal temperature of 145°F (63°C). Remove from grill and let rest for 5 minutes before slicing.
6. In a large frying pan, add about 1 inch of vegetable oil and heat to 350°F (175°C). Fry the seasoned shrimp in batches until golden brown and cooked through, approximately 2 3 minutes per side. Drain on paper towels.

Chef’s Insight

For added smokiness, consider using hickory wood chips on the grill or adding a touch of liquid smoke to the marinade.

Notes

For the perfect presentation, serve on a large platter with fresh herbs scattered around the dishes.