Grilled stuffed pork tenderloin

Ingredients:

• 1 pork tenderloin (0.6 - 0.7 kg)
• 4 tbsp. l. olive oil
• 3 cloves of garlic (1 finely grated, 2 crushed)
• 1 cup roasted peppers, drained
• 1 cup fresh basil
• 3 mozzarella sticks, cut in half
• 2 bunches of kale
• 0.5 tbsp. marinated vegetables giardiniera, drain the liquid

Preparation:

1. Preheat the grill to medium-high and lightly oil the grates. Butterfly the pork tenderloin: cut it in half lengthwise, leaving about 1 cm (0.5 in) of the bottom. Open it like a book and flatten it with your hands. Cover with plastic wrap and pound with the flat side of a meat mallet or a heavy skillet until it's 1 cm (0.5 in) thick.
2. Rub the pork with grated garlic and sprinkle with salt and black pepper. Arrange on top in a single layer. baked peppers, then basil and mozzarella, leaving a 2.5 cm (1 inch) margin along one long side. Roll up the opposite long side into a tight roll and tie with kitchen twine in three or four places. Brush the roll with 1 tablespoon of olive oil and sprinkle with salt and black pepper.
3. Roast the pork, covered and turning occasionally, until a thermometer inserted into the meat (not the stuffing) registers 145°F (63°C), 12 to 14 minutes. Let rest for about 5 minutes, then carve.
4. Meanwhile, remove the kale leaves from the stems and tear them into pieces. Heat the remaining 3 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat. Add the kale, minced garlic, and a generous pinch of salt and black pepper. Cook, stirring, until the kale is tender, about 5 minutes.
5. Coarsely chop the giardiniera and toss with the cabbage to warm through for 30 seconds to 1 minute. Divide among plates and serve with the pork.