Hy-Vee Recipes and Ideas

Directions

1. Step1
   Prepare Wojapi Sauce.
2. Step2
   Trim silverskin and excess fat from tenderloin. Butterfly tenderloin by slicing it lengthwise down the center to within 1/2 inch of the other side so that you can open it like a book. Cover with plastic wrap. Using a meat mallet, pound meat to even thickness. Sprinkle with salt.
3. Step3
   Place sunflower kernels in a large resealable plastic bag. Using a meat mallet, pound kernels into smaller pieces. Add thyme, sage and pepper. Add butter and knead mixture with your hands until combined; set aside.
4. Step4
   To stuff and roll the tenderloin, spoon the strained fruit from Wojapi Sauce mixture down the center of tenderloin, reserving sauce for serving; spread evenly. Roll up tenderloin and tie with butcher string (to hold shape during cooking) at two-inch intervals. To create an even thickness, fold under smaller end of tenderloin and tie in place with butcher string, if necessary.
5. Step5
   Season tenderloin with additional salt. Pat the sunflower mixture evenly on the top portion of the tenderloin only, pressing in gently.
6. Step6
   Prepare grill for indirect cooking. Oil the grill rack. Place roll on grill rack over drip pan. Grill tenderloin until a meat thermometer inserted in the thickest section registers 135 degrees for medium-rare, about 1 to 1-1/4 hours. Remove tenderloin from grill; cover with foil and let stand 15 minutes before slicing. Meat temperature will rise 10 degrees during the time it stands.
7. Step7
   Serve steak slices with Fry Bread and Wojapi dipping sauce.