CAJUN PORK TENDERLOIN
         Cajun seasoning usually contains onion, garlic,
         salt, and the classic Cajun trio of white, black,
         and red pepper. In this recipe, it adds a peppery
         note to both the brine and the rice stuffing.
         
         Prep: 25 mm. Marinate: 4 hr. Grill: 1 hr. Stand: 10 mm.         
         
           5 cups water
           3 Tbsp. coarse kosher salt
           2 Tbsp. Cajun seasoning
           1 Tbsp. sugar
           2 tsp. bottled hot pepper sauce
           2- 12-oz. pork tenderloins
           1 cup cooked rice, chilled
           1 plum tomato, chopped
           1/2  cup chopped green and/or red sweet
             pepper
           Cooking oil
         
          1.  For brine, in a large bowl, combine the water, salt,
         5  1/2 teaspoons of the Cajun seasoning, the sugar, and
         hot pepper sauce; stir until salt and sugar are dissolved.
         Trim fat from meat. Split each tenderloin lengthwise,
         cutting to but not through the opposite side. Place meat
         in a resealable large plastic bag set in a shallow bowl.
         Pour brine over meat; seal bag. Marinate in the
         refrigerator for 4 to 6 hours, turning the bag occasionally.
          2.  Meanwhile, for filling, in a medium bowl, stir
         together chilled rice, tomato, sweet pepper, and
         remaining 1/2 teaspoon Cajun seasoning. Cover and chill
         until ready to use.
          3.  Remve meat from brine; discard brine. Rinse
         meat; pat dry with paper towels. Place meat between
         2 pieces of plastic wrap. Working from the center to the
         edges, use the flat side of a meat mallet to pound meat
         into a 10-inch square. Remove plastic wrap.
          4.  Spoon rice filling onto meat to within 1 inch of
         edges. Fold in sides; roll up. Press edges to seal. Use
         100%-cotton kitchen string to tie at 1-inch intervals.
         Brush meat with oil.
          .5. Prepare grill for indirect grilling. Test for medium-
         high heat above the drip pan. Place meat on the grill rack
         over the drip pan. Cover and grill for 1 to 1 1/4 hours or
         until an instant-read thermometer inserted into the center
         of the pork roll registers 150F. Add coals as needed to
         maintain temperature.
          6.  Remove meat from grill. Cover with foil; let stand
         for 10 minutes before carving. (The meat’s temperature
         will rise during standing.) Remove strings; slice
         meat. Makes 8 servings.