1. Butterfly the tenderloins by cutting then almost in half lengthwise and opening then like a book (it sometimes helps to use a meat pounder to the back of a cleaver to flatten the meat a little bit).
2. Sprinkle half of each loin with 2oz of goat cheese, ¼ teaspoon dried oregano, 2 teaspoons of olive oil, and 1/8 teaspoon black pepper.
3. Lay one canned, roasted poblano pepper –cut in half lengthwise-over the cheese. Fold the other side of the pork over to enclose the filling.
4. Tie the tenderloins at 1-inch intervals with kitchen string and sprinkle each with ½ teaspoon salt and 1/8 teaspoon pepper.
5. Put the tenderloins on the grill over medium heat-high heat and cook for 4 minutes. Turn and cook for another 4 minutes. Pull the pork off the heat to a cooler section of the grill and continue cooking until the pork’s internal temperature has reached 140 degrees F. (for medium 13-15 minutes total) Let stand 5 minutes before slicing.
