Piquillo pepper and Manchego stuffed pork tenderloin

Put two peeled and roughly chopped garlic cloves, a slice of hearty white bread, a whole jar of patted dry Piquillo peppers, two ounces of chopped Manchego, a quarter cup of toasted pine nuts, a teaspoon of minced thyme and a good sprinkle of smoked paprika in a food processor.

Pulse four to nine times to a rough paste, season with salt and pepper and process a few more times to a chunky stuffing.

Butterfly each tenderloin with lengthwise cuts almost through, and open it like a book.

Cover with plastic wrap and pound out to about half an inch thick in an even rectangle.

Season with kosher salt, black pepper and about four teaspoons of dark brown sugar rubbed in evenly.

Spread half the stuffing on each tenderloin at one end of the long side, top with baby spinach and roll the whole thing up.

Tie closed with butcher's twine, a simple square knot every inch and a half to two inches, and trim the excess string.

Grill over indirect heat: right burner to maximum, left two burners to low, roasts on the left side with the lid closed.

Flip about halfway through, about 30 minutes, or as soon as the stuffing registers 165F, which it must reach because it touches raw meat.

Slice the tenderloins.