Best 3 Grilled Stuffed Pork Tenderloin Recipes

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Grilled stuffed pork tenderloin is a delectable dish bursting with flavors and aromas. This tender cut of meat, filled with a variety of savory fillings, is grilled to perfection, creating a juicy and flavorful meal. With its succulent texture and tantalizing taste, grilled stuffed pork tenderloin is sure to impress your family and friends. Whether you prefer a classic stuffing of herbs and spices, a tangy combination of fruits and nuts, or a cheesy and savory filling, you'll find the perfect recipe in this article to suit your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED STUFFED PORK TENDERLOIN



Grilled Stuffed Pork Tenderloin image

We serve this stuffed tenderloin with a salad and a glass of wine. It's very good and so easy you won't believe it. -Bobbie Carr of Lake Oswego, Oregon

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

2 pork tenderloins (3/4 pound each)
3/4 cup dry red wine or reduced-sodium beef broth
1/3 cup packed brown sugar
1/4 cup ketchup
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon pepper
1-1/4 cups water
2 tablespoons butter
1 package (6 ounces) stuffing mix

Steps:

  • Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. In a large resealable plastic bag, combine the wine or broth, brown sugar, ketchup, soy sauce, garlic, curry, ginger and pepper; add pork. Seal bag and turn to coat; refrigerate for 2-3 hours. , In a small saucepan, bring water and butter to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Cool., Drain and discard marinade. Open tenderloins so they lie flat; spread stuffing down the center of each. Close tenderloins; tie at 1-1/2-in. intervals with kitchen string., Prepare grill for indirect heat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 296 calories, Fat 9g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 678mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

GRILLED STUFFED PORK TENDERLOIN



Grilled Stuffed Pork Tenderloin image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil, plus more for the grill
1 pork tenderloin (1 1/4 to 1 1/2 pounds)
3 cloves garlic (1 finely grated, 2 smashed)
Kosher salt and freshly ground pepper
1 cup drained jarred roasted red peppers
1 cup fresh basil
3 sticks mozzarella string cheese, halved lengthwise
2 bunches kale (preferably Tuscan)
1/2 cup drained jarred giardiniera

Steps:

  • Preheat a grill to medium high and lightly oil the grates. Butterfly the pork: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book and flatten with your hands. Cover with plastic wrap and pound to about 1/2 inch thick with the flat side of a meat mallet or a heavy skillet.
  • Rub the pork with the grated garlic and season with salt and pepper. Arrange the red peppers on top of the pork in a single layer, then the basil and mozzarella, leaving a 1-inch border on one long side. Roll up from the opposite long side into a tight log and tie with kitchen twine in three or four places. Rub with 1 tablespoon olive oil and season well with salt and pepper.
  • Grill the pork, covered and turning occasionally, until a thermometer inserted into the meat (not the filling) registers 145 degrees F, 12 to 14 minutes. Let rest about 5 minutes, then slice.
  • Meanwhile, strip the kale leaves from the stems and tear into pieces. Heat the remaining 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the kale, smashed garlic and a big pinch each of salt and pepper. Cook, tossing, until the kale is tender, about 5 minutes. Roughly chop the giardiniera and stir into the kale until heated through, 30 seconds to 1 minute. Divide among plates and serve with the pork.

STUFFED PORK TENDERLOIN OVER GRILLED KALE DRIZZLED WITH GRILLED PEACH WHISKEY BEURRE BLANC



Stuffed Pork Tenderloin Over Grilled Kale Drizzled with Grilled Peach Whiskey Beurre Blanc image

Provided by Claire Robinson

Categories     main-dish

Number Of Ingredients 28

1 shallot, roughly chopped
1 garlic clove, roughly chopped
2 cups roughly chopped mushrooms
4 ounces fresh andouille or hot pork smoked sausage, finely chopped
Salt and freshly ground black pepper
1 tablespoon olive oil
Splash whiskey
Cornbread, dried out and crumbled, about 1/2 cup
2 tablespoons chopped curly parsley leaves
2 pork tenderloins
1 tablespoon Dijon mustard
Oil, for grilling
Salt and freshly ground black pepper
Grilled Kale, for serving, recipe follows
Grilled Peach Whiskey Beurre Blanc, for serving, recipe follows
2 bunches kale, ribs removed
1 teaspoon smoked paprika
1/2 lemon
Kosher salt and freshly cracked black pepper
Oil, for coating peaches
3 peaches, halved and pitted
1 tablespoon butter, plus 8 tablespoons, cubed and chilled
1 shallot, chopped
1 habanero, diced
1/2 teaspoon grated or finely chopped fresh ginger
1/4 cup whiskey
1/2 cup cream
1 teaspoon honey

Steps:

  • Put the shallot, garlic and mushrooms in the bowl of a food processor. Pulse until finely chopped. Add the sausage, again pulsing until incorporated with the mushroom mixture. Season with salt and pepper, to taste. Pulse again.
  • Heat the oil in a large saute pan over medium-high heat.
  • Add the mushroom-sausage mixture and cook until the liquid has evaporated, about 8 to 10 minutes
  • Deglaze with a splash of whiskey, using a wooden spoon to scrape up the brown bits stuck to the bottom of the pan.
  • Remove the pan from the heat and add the crumbled cornbread and parsley. Mix to combine. Set aside.
  • Cut tenderloins lengthwise, but not through, to open and lay flat. Lightly pound to even the meat, if needed. Paint the tenderloins lightly with mustard, then add the stuffing mixture. Roll up the tenderloins and tie the middle of the roll with kitchen string to secure. Repeat the ties about every 1 to 2 inches. Drizzle with oil, season with salt and pepper, to taste, and put on the grill to sear. Remove the tenderloins from direct heat to indirect heat and tent with foil. Grill until the internal temperature registers about 140 to 145 degrees F on an instant-read thermometer, another 15 minutes. Remove the tenderloins to a cutting bowl and let rest before slicing into medallions.
  • Arrange a bit of grilled kale on center of each serving plate and top with 3 slices of pork medallions. Drizzle the beurre blanc over the medallions and around the rims of the plate.
  • Preheat the grill over medium heat.
  • Lay the kale flat on the grill (not over the hottest part, about 375 degrees F) and cook until the kale begins to wilt and the edges become slightly crisp and brown. Remove the kale to a bowl. Add the smoked paprika, a squeeze of fresh lemon juice and salt and pepper, to taste. Toss to combine.
  • Lightly oil the peach halves and put on the grill for 3 to 5 minutes to slightly soften, flavor and mark. Melt 1 tablespoon of butter in a large saucepan and add the shallots, habanero and ginger. Saute for about 1 to 2 minutes. Chop the peaches, add them to the pan and cook for 1 minute. Remove the pan from the heat to add the whiskey and then return to the heat to cook until the liquid is reduced by half. Add the cream and the honey and allow it to reduce again by half. Strain and finish the sauce by slowly whisking in the cold butter.

Tips:

  • Choose the right pork tenderloin: Look for a tenderloin that is firm to the touch and has a consistent color. Avoid tenderloins that are slimy or have any discoloration.
  • Use a sharp knife to butterfly the pork tenderloin: This will help you create a pocket for the stuffing. Be careful not to cut all the way through the tenderloin.
  • Season the pork tenderloin before stuffing it: This will help to enhance the flavor of the meat. You can use a simple salt and pepper rub, or you can use a more complex seasoning blend.
  • Don't overstuff the pork tenderloin: Too much stuffing will make the tenderloin difficult to cook evenly. Aim to fill the pocket about ⅔ full.
  • Secure the pork tenderloin with toothpicks or butcher's twine: This will help to keep the stuffing in place while the tenderloin is cooking.
  • Cook the pork tenderloin over indirect heat: This will help to prevent the tenderloin from drying out. You can cook the tenderloin on a grill, in a smoker, or in a roasting pan in the oven.
  • Use a meat thermometer to ensure that the pork tenderloin is cooked to the proper temperature: The internal temperature of the tenderloin should reach 145°F (63°C) for medium-rare, 150°F (66°C) for medium, or 155°F (68°C) for well-done.
  • Let the pork tenderloin rest before slicing it: This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful tenderloin.

Conclusion:

Grilled stuffed pork tenderloin is a delicious and impressive dish that is perfect for a special occasion. With a little planning and effort, you can create a tenderloin that is sure to wow your guests. So next time you're looking for a special dish to serve, give grilled stuffed pork tenderloin a try.

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