Bleu Cheese and Cherry Pork Loin with Citrus Kale Salad


  • 1 pork tenderloin
  • 10 frozen cherries, chopped
  • 2 slices prosciutto
  • 2oz bleu cheese crumbles
  • 1 tbsp REC TEC Grills Ron's Screamin' Pig Rub


  • 1 bunch kale, shredded
  • 1 lemon, zested and juiced
  • 2oz olive oil
  • 1/2 tsp REC TEC Grills Colden's Freakin' Greek Rub
  • 1 tsp white balsamic vinegar
  • 1 green apple, thinly sliced
  • 1/4 cup dried cherries, chopped
  • 1/4 cup feta cheese crumbles
  • 1/2 cup candied pecans


  • Combine all ingredients for salad and allow to rest for 10-15 minutes.
  • Pre-heat REC TEC Grill to 375℉.
  • On a cutting board, butterfly the pork loin to about 1/2 inch thick, then season with 1/2 of the Ron's Screamin' Pig Rub.
  • Lay 2 slices of the prosciutto ham to cover the pork, then top with the chopped cherries and bleu cheese.
  • Using butchers twine, tie the pork up tightly, then season the outside with the remaining rub.
  • Cook for 40-45 minutes until the internal temperature is 140℉ and allow the pork loin to rest 15-20 minutes prior to slicing.