You will need
4 Enjoya peppers
3 tablespoons olive oil, plus a bit for the pan
2 teaspoons finely chopped thyme
½ teaspoon minced garlic
1 (1¼ to 1½-pound) pork tenderloin
about 6 large spinach leaves, washed, dried, stems removed
1½-ounces super thinly sliced salami
2 ounces super thinly sliced Provolone
salt and pepper
Preparation
Preheat the oven to 450 degrees F and adjust a rack to the center.
Place the Enjoyas, one at a time, directly on top of a high flame on the stove. Use metal kitchen tongs to turn the pepper as each side chars. Remove the Enjoyas from the burners and place them in a brown bag and fold over the top to let them steam for about 5 minutes. Remove them from the bag to cool enough to work with them. Use your hands to peel off the skin and remove the stems. And then use a paring knife to make a cut vertically down the pepper to open it, keeping it in one piece. Remove the seeds and trim away the membranes from the inside, so it becomes a totally even, smooth surface. Trim them to be fairly straight along the edges, saving the scraps. Lay the peppers on a paper towel and set aside. Finely chop the saved pepper scraps and set aside about ¼ cup of them.
In a small bowl, mix the olive oil with the thyme and garlic. Set aside.
Trim away any excess fat from the pork and then cut a slit down the side, vertically, but do not cut all the way through. Then “open” the tenderloin like a book. Sprinkle generously with salt and pepper and rub half of of the oil mixture evenly over the whole inside surface.
Keeping the tenderloin open, line half of the surface area, lengthwise, with half of the Provolone, and top it with the spinach leaves. Evenly place the salami on top of the spinach . Now spoon the saved ¼ cup chopped pepper scraps on salami, followed by the remaining half of the Provolone. “Close” the tenderloin by folding the half with only the oil mixture, over the layers of newly added ingredients.
Coat the bottom of an oven-proof, large skillet with olive oil and preheat over medium-high heat. (The pan should be large enough to fit the tenderloin.). Sprinkle the outside of the tenderloin generously with salt and pepper and very carefully, add it to the hot pan. You should hear a sizzling sound — if you don’t, the pan is not hot enough yet. Sauté to sear the pork just until it’s golden brown, 1 to 2 minutes per side. Use a long metal spatula (or two), to lift the tenderloin out and onto a clean work space. Once it’s cool enough to touch, rub the remaining half of the olive oil mixture on the entire surface.
Place the roasted, peeled Enjoya peppers over the top of the tenderloin, horizontally, as close together as possible. Very gently wrap the ends of each one under the pork, so the “seam” is on the bottom. Use butcher’s twine to tie the Enjoya-wrapped tenderloin, just as you would a roast.
Place the pan in the preheated 450 degree F oven and roast just until the pork is cooked through, about 25 minutes. Let it rest for about 10 minutes outside of the oven, and then place it on a clean cutting board. Use scissors to help you take off the twine.
To serve, cut the Enjoya wrapped tenderloin into evenly-sized slices, about 1-inch thick.