Grilled Stuffed Pork Tenderloin is a flavorful and delicious main course perfect for holiday dinners and celebrations. The tenderloin is stuffed with spinach, mushrooms and onions, coated in our best dry rub seasoning and hickory smoked on the grill. It's a surefire hit for any occasion.
This pork tenderloin is tender and juicy and is a great flavor combination. It makes a beautiful presentation and the preparation is not as complicated as it seems.
Ingredients for Stuffed Pork Tenderloin:
- Pork Tenderloin
- Butter
- Mushrooms (white or baby Portabella)
- Onion
- Frozen or Fresh Spinach
- Salt & Pepper
- Olive Oil
- Best Dry Rub
How to Make Stuffed Pork Tenderloin:
- Pat pork tenderloin dry with paper towels and place on a cutting board.
- Start a thin slice on the long edge, running the whole length of the loin. Continue slicing as evenly as possible until you have a flat rectangle.
- Use a meat mallet to pound into an even thickness.
- Season with salt and pepper and set aside.
- Dice mushrooms and onions and mince garlic.
- If using frozen spinach, thaw and squeeze out any excess liquid. Coarsely chop spinach.
- Add butter to a skillet and cook mushrooms, onions, garlic and spinach over medium heat until onions are softened, about 10 minutes.
- Spoon spinach mixture over pork loin in an even layer.
- Starting with one long side, roll up tightly.
- Place seam side down.
- Use butcher twine to tie the roast the full length. Alternately, you can use skewers or long wooden picks to secure the roll.
- Drizzle with olive oil and sprinkle dry rub seasoning over pork loin roast.
- Cook over indirect fire with hickory smoke with the grill lid closed for about 35 minutes.
- Check with a digital thermometer and continue to cook until internal temperature reaches 145°.
- Remove from grill and allow to rest about 10 minutes before slicing.
- Carefully remove the twine and slice.
How to Store and Reheat:
Store leftover pork loin in an airtight container or wrapped in plastic wrap in the refrigerator up to 3 days.
Reheat in a skillet with a bit of olive oil or butter over medium heat. Flip after about 3 minutes and continue to cook until heated through about 6 to 8 minutes total.
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Add a stuffed pork tenderloin to your holiday menu and let us know how it turns out!
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Grilled Stuffed Pork Tenderloin
Grilled Stuffed Pork Tenderloin is a flavorful and delicious meal for special occasion or holiday dinners. It's a simple recipe that is sure to impress everyone.
Ingredients
- 1 ½ pound pork tenderloin
- 5 ounces frozen or fresh spinach
- 2 cups diced mushrooms (white or baby portabella)
- 2 cups diced onion
- 2 tablespoons minced garlic
- 2 tablespoons butter
- 1 teaspoon kosher salt, divided use
- 1 teaspoon black pepper, divided use
- 2 tablespoons olive oil
- ¼ cup Best Dry Rub or your favorite pork rub
Instructions
- Prepare a grill fire to about 350° with hickory for smoke flavor.
- Pat pork loin dry with paper towels and place on a cutting board.
- Starting on the long side, make a thin slice all the way across the loin, and continue to slice in an even layer until pork is in a rectangle, flat layer.
- Use a meat mallet and pound until about ½ inch thick all over.
- Season with ½ teaspoon salt and ½ teaspoon pepper and set aside.
- Thaw spinach and squeeze out excess liquid, coarsely chop.
- Place butter in a skillet and place over medium heat. Add spinach, onions, garlic and mushrooms. Cook, stirring often until onions are softened, about 10 minutes.
- Spread mixture over pork loin in an even layer.
- Starting from the long end, roll up tightly.
- Tie loin roast with butcher twine or secure with skewers or toothpicks.
- Drizzle with olive oil, rubbing over entire roast.
- Sprinkle with dry rub.
- Cook over indirect fire with the grill lid closed about 35 minutes. Check with a digital thermometer and continue to cook until loin reaches 145° internal temperature.
- Remove from grill and allow to rest about 10 minutes before slicing.
- Carefully remove twine and slice into ½ inch thick slices.
Notes
Conventional Oven Method:
Preheat oven to 375°, cook 30 minutes and check with a digital thermometer, continue to cook until it reaches °. Rest 10 minutes before slicing.
Store in an airtight container for up to 4 days.
Reheat slices in a skillet with olive oil or butter. Cook over medium heat, flipping to heat on both sides, about 8 - 10 minutes total.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 658Total Fat: 34gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 226mgSodium: 556mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 72g
Nutritional information is estimated and may not be accurate.
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