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  1. This is my entry into the “Fed in the Med!” Challenge. This is my first time making this but I thought I’d give them a whirl. I started out by buying some tenderloin from Costco. I then started gathering the ingredients for the filling. And then the ingredients for the glaze. Here are most of the ingredients. Minced the herbs. Sliced the Apricots and Sun Dried Tomatoes. Sautéed the OO and Garlic. Threw in 5 packed cups of baby spinach and sweated it down 3 minutes. I then stirred in the SD tomatoes and apricots. For the topping I zested a lemon. I added everything to a skillet, stirred and heated slightly. I took the 2 tenderloins out and sliced them in half I then covered them in plastic and lightly pounded they out to a more uniform thickness. I added the Feta cheese to the filling and stirred and then spread it out on the loins. I rolled them up and then tied them up with butchers twine. I then placed them in a roasting pan and then spread on the Pomegranate Balsamic Vinegar and Dijon mustard glaze. I then placed them in my preheated (to 375) kamado. After 45 minutes the I.T. was at 145 so I took them out and let them rest for 10 minutes. Here are the plates pics. Here’s the Money Shot! It was delicious and my wife loved it! It may have been first time making this but it will not be my last. Thanks for looking.
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