Pork roll with cheese

Ingredients:

• 2 tbsp olive oil + extra for greasing the grill grate and meat
• 2 cups finely chopped broccoli florets (about 200 g)
• 2 cloves garlic, thinly sliced
• 2 cups grated cheddar (about 220 g)
• 2 pork tenderloins, trimmed (about 1 kg total)
• 1 medium red onion, sliced ​​into 1cm thick rounds.
• 2 cups cherry tomatoes
• 0.5 cup chopped fresh parsley leaves
• 2 tsp sherry vinegar
• Special equipment: kitchen twine, meat thermometer and metal skewers

Preparation:

1. Preheat an outdoor grill to medium-high heat, leaving burner 1 off for indirect heat. Brush the grill grates with olive oil.
2. Heat olive oil in a large skillet over medium-high heat. Add broccoli, garlic, and 1/4 teaspoon salt and cook, stirring, until broccoli begins to brown in spots, 3-4 minutes. Add 1 cup water and continue to cook until the water evaporates and the broccoli is tender, another 3-4 minutes. Transfer to a bowl, stir in the cheddar, and set aside.
3. Cut the tenderloins, making a 2.5 cm (1 in) deep slit along the length of each tenderloin, without cutting all the way through. Open the tenderloin like a book so it lays flat, cover with plastic wrap, and pound with the flat side of a meat mallet to a thickness of 0.5 cm (1/4 in). Remove the plastic wrap and sprinkle the meat with salt and black pepper. Divide the broccoli mixture between the two tenderloins, leaving a 2 cm (1 in) margin from the edges, except on the longest side closest to you.
4. Starting with the long side closest to you, tightly roll each tenderloin into a roll, tucking the ends in as you go. Tie each roll tightly with string (without cutting through the meat) at each end and at 5 cm intervals. Brush the rolls with olive oil, salt, and pepper.
5. Grill the rolls over direct heat, turning occasionally, until grill marks appear, about 12 minutes. Transfer to indirect heat, cover, and grill until a meat thermometer inserted into the center of each roll registers 145°F (63°C), about 15 minutes more. Transfer the rolls to a cutting board and let rest for 10 minutes.
6. Meanwhile, place the onion slice on a cutting board. Place your palm on the slice, and with your other hand, take a metal skewer and pierce the onion from the side so that the skewer comes out the other side. Repeat with the other slices, leaving 2 cm (1/4 inch) open at the ends of the skewers. Thread the tomatoes onto the skewers. Brush the onions and tomatoes with olive oil. Grill, turning, until the tomatoes are charred and the onion slices are tender with brown edges, 6-7 minutes. Remove the tomatoes and onions from the skewers and chop. In a bowl, combine the parsley, vinegar, 1 tablespoon of salt, and freshly ground black pepper.
7. Cut the strings from the rolls and slice them diagonally. Serve with relish.