pesto stuffed pork tenderloin with hot pepper jelly glaze

1 pound pork tenderloin
2 tablespoons hot pepper jelly
5 tablespoons prepared pesto, divided use
1 tablespoon balsamic vinegar
3 tablespoons pine nuts
3 tablespoons feta cheese, crumbled
2 cloves garlic, minced
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon fresh thyme
1/4 teaspoon ground cumin

Preheat one side of a gas grill to medium high. On the other half, turn the burners to low.  

To prepare the glaze, melt the hot pepper jelly in a small saucepan. Add 3 tablespoons pesto and balsamic vinegar. Let simmer for a few minutes, remove from heat and set aside

To prepare the filling, combine the remaining pesto, pine nuts and feta cheese in a small bowl.

To prepare the rub, in a separate bowl, combine the garlic, black pepper, thyme and cumin.  

To prepare the tenderloin, trim the fat and silverskin. Create a deep pocket in the tenderloin by slicing down the length into the meat, but not all the way through. Place the pesto filling into the pocket. Tie the tenderloin with butcher twine.

Rub the exterior the tenderloin with olive oil and coat with the rub.

When ready to grill, brush the grill grate with oil. Place the tenderloin on the hotter side of the grill. Grill, turning to brown all sides, until grill marks appear all around.

Brush the tenderloin generously with the reserved hot pepper jelly sauce. Move to the cooler side of the grill and let cook for an additional 5 to 8 minutes or until the internal temperature reads 140 degrees with an instant read thermometer.

Let the meat sit for 10 minutes before cutting into 1/2-inch thick slices. Serves 4.

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